Deerfield-News.com, Deerfield Beach, FL, This post is for a restaurant in Margate, but the owners also have one in Deerfield Beach. That restaurant was already on our list; now the Margate location is, too! With 19 violations, I’m not sure what number triggers a temporary closure, but at 10 you make our list.
Now, before you start posting, it can be closed with 1 violation if it is serious enough, but apparently with 19 they let them stay open…
| 3771659 |
Oct. 8, 2026 |
Administrative complaint recommended
(Follow-up Inspection Required) |
19 |
- Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter. **Warning**
- Basic – Bowl or other container with no handle used to dispense food. Inside walk in cooler observed container with garlic mixture with bowl stored inside container. Operator removed bowl. **Corrected On-Site** **Warning**
- Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle buried inside container of sugar and salt. **Warning**
- Basic – Insect control device used to electrocute or stun insects not designed to retain insect within the device. Outside storage over white chest freezer. **Warning**
- Basic – Water leaking from pipe and/or faucet/handle. Handwashing sink at baking station. Operator fixed. **Corrected On-Site** **Warning**
- Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator remade sanitizer bucket, tested at 100 ppm chlorine. **Corrected On-Site** **Warning**
- High Priority – Cook rubbed hands together for less than 10-15 seconds while washing hands in kitchen. Reviewed proper handwashing procedures with operator. Cook washed hands. **Corrected On-Site** **Warning**
- High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water on cook line at 121 F. Operator replaced water and heated to 169F. **Corrected On-Site** **Warning**
- High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Inside walk in freezer observed raw beef stored above arepa. Operator begin reorganizing unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk-in cooler observed raw beef stored above ready to eat sauce. Discussed with operator proper storage of raw animal foods. **Warning**
- High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Flour mixture with raw shell egg residue observed in kitchen. Per operator mixture in kitchen for over 25 hours. **Warning**
- High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One Door reach in cooler// ; Flan (47F – Cold Holding); Tres Leche (46F – Cold Holding); Heavy cream dessert (46F – Cold Holding) per operator items stored in unit overnight. Observed unit set to the lowest setting, operator set temperature to the highest cooling temperature. See stop sale. **Warning**
- High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One Door reach in cooler// ; Flan (47F – Cold Holding); Tres Leche (46F – Cold Holding); Heavy cream dessert (46F – Cold Holding) per operator items stored in unit overnight. Observed unit set to the lowest setting, operator set temperature to the highest cooling temperature. See stop sale. **Corrective Action Taken** **Warning**
- High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items inside baked goods case not time marked. Operator added time mark to items 8am – 12pm. Stuffed cheese bread,Pastry with heavy cream , chimichurri **Corrected On-Site** **Warning**
- High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) chicharron (121F – Hot Holding) observed sitting in fryer baskets per operator items cooked 30 minutes ago. Operator heated food up to 165F for hot holding. ** Corrected On Site** 2) Hot box// ; Cheese Arepa (120F – Hot Holding); Cheese Empanada (124F – Hot Holding) items reheated to (174F) **Corrected On-Site** **Warning**
- Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Heavy cream at reach in cooler at front counter per operator item opened 24 hrs ago. Employee date marked item **Corrected On-Site** **Warning**
- Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working over 60 days with no certification. **Warning**
- Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee under 60 days. **Warning**
- Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment cooks raw shell eggs and beef to customers order. No advisory present on establishment to-go menu. Printed and posted consumer advisory. **Corrected On-Site** **Warning**
| Count |
Violation |
| 2 |
+ Approved source |
| 2 |
+ Original container: properly labeled, date marking, consumer advisory |
| 3 |
+ Time and Temperature Control – potentially hazardous / time / temperature control for safety foods (PH / TCS) |
| 2 |
+ Food protection, cross-contamination |
| 1 |
+ Employee health knowledge; ill / symptomatic employee present |
| 1 |
+ Hands washed and clean, good hygienic practices, eating / drinking / smoking |
| 1 |
+ Food-contact surfaces clean and sanitized |
| 1 |
+ Food management certification valid / Employee training verification |
| 1 |
* Plumbing installed and maintained; mop sink; water filters; backflow prevention |
| 1 |
* No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof. |
| 2 |
In use food dispensing utensils properly stored |
| 1 |
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located |
| 1 |
Wiping cloths; clean and soiled linens; laundry facilities |
|
