LEVEL SEVEN
1830 S OCEAN DR · HALLANDALE BEACH · Broward County · FL 33009
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reached for a clean plate to store customer's cooked food without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. **Corrected On-Site**
01B-07-4High Priority – Food with mold-like growth. See stop sale. Fruit salad in glass reach in cooler at entrance of kitchen.
35A-02-7High Priority – Live, small flying insects found 1) 3 Small flying insects in dry storage room away from kitchen. 2) 2 small flying insects next to this mop bucket in secondary dry storage room away from kitchen.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Container of raw beef stored above bags of fries in Beverage Air reach in freezer. Manager inverted. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon stored above container of cooked Chicken in lower reach in cooler next to wall in kitchen. Cook inverted. **Corrected On-Site**
01B-02-5High 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. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F – Cold Holding); Ricotta Cheese (48F – Cold Holding); Tuna Salad (45F – Cold Holding); Coleslaw (46F – Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F – Cold Holding); Ricotta Cheese (48F – Cold Holding); Tuna Salad (45F – Cold Holding); Coleslaw (Fries 46F – Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale. 2) Flip top against wall in kitchen. Cooked Chicken wings (48F- Cold Holding) (46F – Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Cooked removed top bag and stored in another pan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 4
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Black hose stored in handwashing sink at entrance of kitchen. Cook removed. **Corrected On-Site**
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 99F. Instructed operator not to use until repair is completed.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator.
Basic 7
24-07-4Basic – Cleaned and sanitized utensils not properly stored. Employee inverted during inspection. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in lower reach in cooler across from stove. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table. Employee removed. **Corrected On-Site**
40-06-5Basic – Employee personal phone and keys stored on top shelf next to clean plate above prep table in kitchen. Employee removed. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees at the bar. Sign provided to operator.
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP Chicken dated / No time marked **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen. Manager stored to dry. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 13, 2026 1:09 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.