1500 NW 136TH AVENUE, SUNRISE, FL 33323
COMPASS GROUP USA INC keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 10 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 65% of the 279 inspected restaurants in SUNRISE 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.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Clean equipment and utensils stored improperly or not air-dried.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
This visit closed with no further action required.
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.
The establishment's license expired, not obtained, or not properly displayed.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or expired food manager certification, or employee food-safety training not documented.
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.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 4 of the 4 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. 1624226 — you can read the original documents yourself and compare.