7776 NW 44 ST, SUNRISE, FL 33351
State inspectors have documented 5 high-priority violations at PLEZI RESTAURANT AND LOUNGE over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 20 violations, including 5 high-priority and 0 Emergency Orders of Closure.
Scores higher than 25% of the 279 inspected restaurants in SUNRISE on the trailing-year record.
5 high-priority violations on the trailing-year record — above the Broward County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Clean equipment and utensils stored improperly or not air-dried.
Missing or inaccurate food and equipment thermometers.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
This visit closed with no further action required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
This visit closed with no further action required.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1623653 — you can read the original documents yourself and compare.