Quality Culinary Services
Last inspected: Mar 5, 2026
61
Score
Quality Culinary Services appears in inspection records 19 times, starting in 2022. The newest entry in the record is dated Mar 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly zero violations before.
The most common issue across all inspections has been “employee wearing jewelry other than a plain ring”, showing up three times.
By comparison, the average Sunrise facility scores 78, putting Quality Culinary Services on the weaker side. The inspection history reads as standard for a restaurant of this size.
19
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 25, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
86
Dec 18, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
12
Dec 2, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top cooler; portioned chicken (44-48F - Cold Holding). Per operator items in cooler less than four hours. Observed items double stacked containers. Items not prepared or portioned today oper placed food in freezer to quick chill 2. Kitchen- cut lettuce (56F - Cold Holding). Per operator item stored out of temperature control from wall in cooler less than four hours ago. Operator placed items in freezer to quick chill. Items not prepared or portioned today**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat noodles in flip top cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area steam table; miso soup (66F - Hot Holding). Observed item under no temperature control. Per operator food left out less than four hours. Operator placed soup on oven to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC Butter not time marked. Per operator butter of temperature for less than four hours. Operator time marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at cookline 84F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at left side of cookline soiled with grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at right flip top,cooler. Operator removed old label **Corrected On-Site**
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of two drawer cooler on cook line. Operatorremoved **Corrected On-Site**
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen stored on floor. Operator elevated **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled
02D-01-5
39
Feb 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to microwave at front of kitchen. Employee moved purse. **Corrected On-Site** **Repeat Violation**
40-06-5
95
Oct 23, 2024
Complaint Full
No violations found.
100
Sep 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee not wearing beard guard while opening and dispensing canned food product.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet. Employee removed bracelet. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse beside microwave at front of kitchen by cook line. Employee moved purse. **Corrected On-Site**
40-06-5
86
Jun 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while packing food. Employee removed watch. **Corrected On-Site** **Repeat Violation**
13-07-4
95
Jun 11, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.... Stored drink ice in ice bin which is contaminated by small flying insects landing in this bin at bar . Employee burned ice , cleaned and sanitized bin at time of inspection. **Corrected On-Site** - From follow-up inspection 2024-06-11: lime juice , mixer syrup bottles stored in drink ice at bar . Stop sale issue . Employee burned ice **Admin Complaint**
08B-19-4
95
Apr 25, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Maxx Cold reach in cooler, open case raw chicken nuggets on top of open case of mixed vegetables. Employee inverted for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee corrected to 100ppm chlorine. **Corrected On-Site**
22-42-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelet and watch.
13-07-4
70
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
33
Dec 20, 2023
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
May 16, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By ice bin - expo area. **Warning** - From follow-up inspection 2023-05-16: Basic - Floor area(s) covered with standing water. By ice bin - expo area. **Warning** **Time Extended**
36-22-4
95
Feb 14, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. A poster has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Operator clean and sanitizer. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink at prep area. Operator replenished soap. **Corrected On-Site**
31B-03-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container. Operator removed and stored properly. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Operator label container. **Corrected On-Site**
02D-01-5
64
Sep 20, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
45
Jul 26, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw ground beef stored in box with unwashed oranges. Operator removed and stored properly. **Corrected On-Site**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. -Observed a badly dented can with fruit cocktail in dry storage. **Repeat Violation**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Operator clean and sanitizer can opener and blade. **Corrected On-Site**
22-02-4
Basic - Food stored on floor. -Observed box with crackers and a container with cooking oil stored on dry storage floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Frequently Asked Questions
When was Quality Culinary Services last inspected?
The most recent health inspection at Quality Culinary Services on file is from Mar 5, 2026. The public record contains 19 inspections in total.
What is the most common violation at Quality Culinary Services?
Across the inspection record, “employee wearing jewelry other than a plain ring” has been cited three times, more than any other issue at Quality Culinary Services.
How does Quality Culinary Services compare to other restaurants in Sunrise?
Quality Culinary Services most recently scored 61 out of 100, which is lower than the Sunrise average of 78.
Has Quality Culinary Services' inspection record improved over time?
No. Recent inspections at Quality Culinary Services have averaged around five violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Quality Culinary Services means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Quality Culinary Services inspected?
Based on the inspection history on file, Quality Culinary Services is inspected around five times per year on average.
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