Level Seven
Last inspected: Feb 27, 2026
86
Score
Level Seven has been inspected 12 times since 2023. The most recent visit was on Feb 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited three times.
The city-wide average for Hallandale Beach sits at 80, putting Level Seven on the better side of that line. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Nov 10, 2025
Food-Licensing Inspection
No violations found.
100
Oct 27, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended** - From follow-up inspection 2025-05-08: Next unannounced
16-37-1
90
Mar 13, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-07: Same **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended**
03G-50-1
82
Mar 7, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-07: Same- **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-07: Same **Time Extended**
03G-50-1
74
Mar 6, 2025
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High 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**
12A-27-4
High 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**
03A-02-5
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. 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.
01B-02-5
High 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**
08A-05-6
High 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-02-6
High 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.
35A-02-7
High Priority - Food with mold-like growth. See stop sale. Fruit salad in glass reach in cooler at entrance of kitchen.
01B-07-4
Intermediate - 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**
31A-09-4
Intermediate - 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.
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
16-37-1
Intermediate - 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.
03G-50-1
Basic - Cleaned and sanitized utensils not properly stored. Employee inverted during inspection. **Corrected On-Site**
24-07-4
Basic - 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**
06-09-1
Basic - Employee beverage container on a food preparation table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal phone and keys stored on top shelf next to clean plate above prep table in kitchen. Employee removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Sign provided to operator.
31B-04-4
Basic - 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**
03G-53-1
Basic - 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**
42-01-4
17
Nov 6, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stored personal phone in pocket and proceeded to fold pizza boxes to store pizza without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-13-4
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. 1) Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener soiled and rusted. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored in container with clean lids and spoons. Employee removed. **Corrected On-Site**
40-06-5
Basic - 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 Beverage Air Reach in still in package. Manager removed during inspection. **Corrected On-Site**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
36-34-5
Basic - 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. Cooked Chicken, Cooked Seafood per operator used within 48 hours not date marked or time marked. Manager date marked and time marked during inspection.
03G-53-1
37
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
45
Oct 24, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled entrance of kitchen.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings prepared more than 24 hours not date marked. Manager date marked 10-22. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled cleaner bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed. **Corrected On-Site**
10-20-4
Basic - Wall soiled with accumulated dust. Wall entrance of kitchen.
36-27-5
Basic - Working containers of oil removed from original container not identified by common name. Cook labeled squeeze bottle of oil during inspection. **Corrected On-Site**
02D-01-5
45
Jun 21, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
67
Feb 28, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw fish and raw salmon stored over container of drinks in beverage air reach in cooler next to ice machine. Chef removed drink and stored fish correctly. **Corrected On-Site**
08A-11-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water at both hands washing sinks at bar.
12A-08-4
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottles of chemicals stored in hand washing sink entrance of kitchen. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink entrance of kitchen. Manager replaced soap. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar and flour not labeled in storage area by exit door. Chef labeled. **Corrected On-Site**
02D-01-5
Basic - Ice buildup in reach-in ice cream freezer top of lowboy cooler at bar.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation in kitchen. Employee wears hat during inspection. **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of sugar storage area. Chef removed. **Corrected On-Site**
14-01-5
50
Frequently Asked Questions
When was Level Seven last inspected?
The most recent health inspection at Level Seven on file is from Feb 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Level Seven?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Level Seven.
How does Level Seven compare to other restaurants in Hallandale Beach?
Level Seven most recently scored 86 out of 100, which is higher than the Hallandale Beach average of 80.
Has Level Seven's inspection record improved over time?
Results have been roughly steady. Inspections at Level Seven have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Level Seven 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 Level Seven inspected?
Based on the inspection history on file, Level Seven is inspected around four times per year on average.
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