Aceti
Last inspected: Mar 25, 2026
82
Score
The health department has logged 10 inspections at Aceti, the earliest from 2022. The latest inspection on file is from Mar 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “certified food manager or person”, showing up three times.
Restaurants in Sunrise average 78, so Aceti is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed at handwash sink at front line. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
14-10-4
82
Mar 18, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. -Observed 9 rodent droppings on electrical breaker box in storage area. Operator clean and sanitized. **Admin Complaint**
35A-04-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed blender and coffee machine stored next to hand washing sink could lead to splashing. **Warning**
24-27-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed at handwash sink at front line. **Warning**
14-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front line. **Warning**
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food preparation table next to clean meat slicer. Operator relocate Sani bucket . **Corrected On-Site** **Warning**
21-44-1
61
Sep 30, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; home fried (96F - Hot Holding). As per operator food in unit less than 4hrs. Observed water low in hot table not causing enough steam to keep foods hot. Operator refried on grill and adjusted hot table. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf next to two lowboy freezers, soiled with food debris
22-08-4
Basic - Stored food not covered. Raw hamburger patties in freezer stored uncovered. Operator covered.
08B-12-5
78
Mar 28, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell on the grill, immediately after grabbed ready to eat tortillas from a package and prepared another order while eggs cooked. No glove change
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (85F - Hot Holding). Operator discarded **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade to 100ppm **Corrected On-Site**
41-15-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed **Corrected On-Site**
21-38-4
61
Oct 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), operator remade to 100ppm **Corrected On-Site**
21-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
78
Apr 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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. **Repeat Violation**
11-07-5
Basic - Light shield damaged/in disrepair. Missing light shield over kitchen prep area. **Repeat Violation**
38-01-4
86
Apr 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed missing light shield above prep area. - From follow-up inspection 2024-04-15: Observed same. **Time Extended**
38-01-4
95
Apr 12, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two employees putting on gloves with no handwashing, to immediately prepare food. Reviewed proper handwashing procedures with employees. **Corrective Action Taken**
12A-07-5
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. In storage are 2 door Arctic Air cooler all TCS foods greater not portioned or prepared today, per operator held more than 4 hours. Pancake mix 51F; Boiled Egg 52F; shredded cheese 43-46F; milk 51F; cut soaked mushrooms 54F; Sour cream 47F. Unit ambient temperature 52F. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In storage are 2 door Arctic Air cooler all TCS foods greater not portioned or prepared today, per operator held more than 4 hours. Pancake mix 51F; Boiled Egg 52F; shredded cheese 43-46F; milk 51F at 0945am to 49F at 1045am; cut soaked mushrooms 54F; Sour cream 47F. Unit ambient temperature 52F. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - 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. Provided poster. **Corrected On-Site**
11-07-5
Basic - Light shield damaged/in disrepair. Observed missing light shield above prep area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Magnetic knife rack behind flat top grill build up of dust and food debris.
23-03-4
Basic - Single-service articles improperly stored. To go containers in direct contact with floor behind front counter. Operator removed **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil and water not properly labeled. Operator labeled properly. **Corrected On-Site**
02D-01-5
43
Jun 27, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken stored above bread at reach in cooler in kitchen. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-16-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70° at grill. Foods under 4 hours. Operator time marked. 8:30-12:30. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 300ppm). Operator prepared new. Now 100ppm **Corrected On-Site**
41-15-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Home fries 97° (HH) at steam table. Food under 4 hrs. Machine turned off. Operator turned table on. **Corrective Action Taken**
03B-15-5
Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. At mop sink.
29-39-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce prepared yesterday, slices cheeses prepared yesterday at reach in cooler in kitchen. Operator date marked. Correct on site.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Water, oil bottles at grill not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spatulas at grill. Operator changed with water at 179° and placed on flat top. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. For a wiping cloth on prep table in kitchen. Operator placed in solution. **Corrected On-Site** **Repeat Violation**
21-12-4
39
Dec 27, 2022
Routine - Food
3 critical violations. 5 major violations. 14 minor violations.
View 22 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, after making tuna salad to return to food preparation. Inspector had employee remove gloves, wash hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Food placed in soiled container/equipment. Observed grits stored in a dirty container being stored on shelf at front counter.
08B-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - 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.
11-07-5
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 commercially processed cheese, dated from 11/14 pulled from freezer not dated marked. Operator dated 12/27 Observed sour cream, cheese opened from Friday 23rd not date marked.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense grits and sugar at front counter. Operator removed non handle scoops. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line reach in cooler shelves at cook line.
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line microwave wave shelves in kitchen area.
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bags, glasses, keys, cellular phone all mixed in with to go containers, cups in dry storage area with containers being used for public. Operator removed and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed gaskets of reach in cooler torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Observed mixer or blender in use and expresso machine stored directly beside hand washing sink located at front counter exposed to splash.
08B-36-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Observed Buildup of food debris/soil residue on equipment door handles and gaskets with mold like slime substance build up.
23-24-4
Basic - Observed Unwrapped single-service utensils at front counter not presented so that only the handles are touched.
25-02-4
Basic - Observed Wiping cloth chlorine sanitizing solution stored on the floor.
21-38-4
Basic - Observed Working containers of sugar, grits removed from original container not identified by common name.
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
19
Frequently Asked Questions
When was Aceti last inspected?
The most recent health inspection at Aceti on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Aceti?
Across the inspection record, “certified food manager or person” has been cited three times, more than any other issue at Aceti.
How does Aceti compare to other restaurants in Sunrise?
Aceti most recently scored 82 out of 100, which is higher than the Sunrise average of 78.
Has Aceti's inspection record improved over time?
Results have been roughly steady. Inspections at Aceti have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Aceti means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aceti inspected?
Based on the inspection history on file, Aceti is inspected around three times per year on average.
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