831 N FEDERAL HWY, HALLANDALE BEACH, FL 33009
WEST FLOOR ONE keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 6 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 66% of the 82 inspected restaurants in HALLANDALE BEACH on the trailing-year record.
1 high-priority violation on the trailing-year record — below 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.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
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.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
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.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
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.
Dish machines and three-compartment sinks must be set up with the right sanitizer concentration, and the kitchen needs test kits to verify it. Sanitizer that is too weak leaves dishes looking clean but not actually safe.
On this record, the category appears in 1 of the 1 trailing-year inspection. 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. 1620938 — you can read the original documents yourself and compare.