ALNATOUR RESTAURANT
1787 N UNIVERSITY DR · PLANTATION · Broward County · FL 33322
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 7
03C-44-5High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed at grill chicken skewers (158F – Cooking) operator place item back on grill to reach 165F **Corrective Action Taken**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000pm after 3 runs. Advised operator to set up triple sink.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small flying insect landing on prepping table and cutting board in kitchen area.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer. Raw chicken (not commercially packaged) stored above packaged of okra.
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. Observed at flip top cooler across from fryer – sliced tomatoes (48F – Cold Holding); raw chicken skewers (46F – Cold Holding); raw beef skewers (48F – Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for more than 5 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer – sliced tomatoes (48F – Cold Holding); raw chicken skewers (46F – Cold Holding); raw beef skewers (48F – Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for more than 5 hours. See stop sale.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer – cooked chicken (121F – Hot Holding) additionally observed at fryer – kibe beef(108F – Hot Holding) as per operator held out of temperature for approximately 2 hours. Operator raised warmer temperature to bring items back up to 165F.
Basic 1
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bandsaw machine – Personal phone store on top. Additionally observed phone, keys and wallet on shelf above prepping table across from grill. Employee stored properly. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 30, 2026 1:36 PM.
Violation category totals
1 observation(s)
3 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.