ENE TASTY BAKERY RESTAURANT INC
61 S STATE RD 7 · PLANTATION · Broward County · FL 33317-3732
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area / cookline- approximately 5 small flying insects landing on wall and shelf underneath prep table . **Warning**
14-31-5High Priority – Nonfood-grade shopping to-go bags used in direct contact with raw beef and crab inside large chest freezer by back prep area. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over containers of milk. **Warning**
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. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F – cold holding food not prepared or portioned today- food out of temperature overnight – see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler – raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours – see stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F – cold holding food not prepared or portioned today- food out of temperature overnight – see stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler – raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours – see stop sale. At walk in cooler-raw chicken 49-50F at 11:00 to 49-50F at 11:30( cooling since 8:00) – at current rate of cooling food will not reach 41F within remaing time- operator moved to chest freezer to quick chill. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding , cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F – hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding – food all out of temperature for 3 hours. **Warning**
Intermediate 3
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
02D-12-1Intermediate – Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Repeat Violation** **Warning**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
Basic 3
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At small counter by hot box- container with utensils in water of 94F- operator removed. **Corrected On-Site** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back prep area soiled with large quantity ofmold flour and debris. **Warning**
Inspector observations synchronized from DBPR on October 4, 2026 1:49 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.