Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
BONNY & READ'S TOUCAN HIDEOUT
License Number:
SEA1618193
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
500 N BROADWALK HOLLYWOOD, FL 33019
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/26/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
2
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in bucket of standing water at end of cook line. Employee dumped water. **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee on cook line changed gloves between cooking and assembling plates without washing hands first. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In GRISTA - house tuna salad (48F - Cold Holding); heavy cream (54F - Cold Holding); portioned philly meat (52F - Cold Holding); raw scallops (54F - Cold Holding); raw tuna (55F - Cold Holding); raw shrimp (53F - Cold Holding); raw swai (54F - Cold Holding); shredded cheese (51F -Cold Holding). All items date marked at least one day ago. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In GRISTA - house tuna salad (48F - Cold Holding); heavy cream (54F - Cold Holding); portioned philly meat (52F - Cold Holding); raw scallops (54F - Cold Holding); raw tuna (55F - Cold Holding); raw shrimp (53F - Cold Holding); raw swai (54F - Cold Holding); shredded cheese (51F -Cold Holding). All items date marked at least one day ago. See stop sale. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle inside bar and nozzle holder by entrance to bar have mold like buildup. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Wrapped portions of sliced cheese in walk in cooler not date marked from when cut. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
