State inspectors ordered several South Florida restaurant kitchens to shut down last week after uncovering conditions that put you at risk.
The closures, ordered by the Florida Department of Business and Professional Regulation, found live roaches, food stored improperly and sanitation problems.
No restaurant kitchens in Broward County or the Florida Keys were ordered shut last week.
Below is a list of some of their violations.
All the places mentioned were allowed to re-open following an ordered cleanup and then a re-inspection.
**FUDDRUCKERS
14875 S. DIXIE HIGHWAY
PALMETTO BAY
ORDERED SHUT 1/14
10 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed 12 live roaches crawling inside of salad reach in cooler gaskets at front counter.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed bread rack soiled with old food debris next to grill. Repeat Violation.”
“Accumulation of debris inside ware washing machine. Repeat Violation.”
“Floor area(s) covered with standing water. Observed standing water on floor underneath salad reach in cooler. Repeat Violation.”
“Floor soiled/has accumulation of debris. Observed floor soiled with old food debris and grease buildup underneath cook line. Repeat Violation.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties stored over raw steaks inside reach in cooler across from cook line.”
**SUSHI SAKE HOMESTEAD
5 S. FLAGLER AVENUE
HOMESTEAD
ORDERED SHUT 1/12
ALSO ORDERED SHUT 11/21/24 (RODENT ISSUE)
23 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed four live roaches crawling on floor underneath the three compartment sink. Observed one live roach crawling on cheese cloth above three compartment sink.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with black substance at dish area. Observed ceiling soiled with old food debris near cook line.”
“Floor soiled/has accumulation of debris. Observed floor soiled with old food debris at walk in cooler.”
“Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at bar area.”
“Food stored on floor. Observed cases of flour and soy on floor in walk in storage closet. Observed plastic containers of sauces on floor in walk in cooler.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bottom of the stove at cook line soiled with old food debris. Observed soiled gaskets in sushi cooler at front counter.”
“Old labels stuck to food containers after cleaning. Observed multiple clean plastic containers at shelves near the ice machine with old labels.”
“Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket (chlorine 10ppm). Sushi chef reset sanitizer bucket (chlorine 50ppm).”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked eggs (117F – cooling) at 1:34 pm at reach in cooler across cook line. As per chef, cooked eggs prepared more than 2 hours prior.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed sushi chef enter sushi area and began preparing sushi rolls with no handwash.”
“Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed cucumber.”
“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 cooked eggs (117F – cooling) at 1:34 pm at reach in cooler across cook line. As per chef, cooked eggs prepared more than 2 hours prior.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (52F), cream cheese (53F), cut kale (52F), and crabsticks (52F) inside preparation cooler at sushi bar.”
“Time/temperature control for safety food prepared from or mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (53F – cooling) at reach in cooler across cook line. As per chef, for more than 3 hours.”
“Observed no handwashing sink at sushi preparation area.”
“No plan review submitted and approved; renovations were made or are in progress. Observed establishment added sushi preparation area with preparation cooler, convection oven, and rice cooker, with no handwashing sink.”
“No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at back kitchen and sushi bar held under time.”
**FUZZBEE’S
34444 MAIN HIGHWAY
COCONUT GROVE
ORDERED SHUT 1/14
8 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed 6 live roaches crawling on walls at mop sink area of kitchen.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler at prep line, raw shelled eggs stored on top of smoked salmon.”
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