Roberts Rest
Last inspected: Mar 23, 2026
100
Score
Roberts Rest has been inspected 13 times since 2022. Roberts Rest was last inspected on Mar 23, 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 been trending down, averaging around one violation across recent inspections versus roughly five violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to the broader Dania Beach restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line, potato salad (45F - Cold Holding); egg salad (45F - Cold Holding); tuna salad (46F - Cold Holding); chicken salad (47F - Cold Holding). Operator stated held in cooler over night. Not prepared or portioned today. Operator discarded product. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line soiled blade with food debris **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, nova platter has smoked salmon. Not identified at raw on menu. **Warning**
02B-01-5
70
Oct 8, 2025
Routine - Food
No violations found.
100
Aug 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five male employees working in food preparation area. **Warning** - From follow-up inspection 2025-08-09: Observed same **Time Extended**
53B-01-5
90
Aug 7, 2025
Routine - Food
9 critical violations. 1 major violation. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. .Walk in cooler container -Cooked pasta (50F - Cooling from heat since yesterday ). . See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. .Walk in cooler container -Cooked pasta (50F - Cooling from heat since yesterday ).See stop sale. **Warning**
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. Dry storage area 3 cans of shredded Kraut visibly leaking. Operator removed to be returned to vendor. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line employee cracked shell eggs then grabbed cheese to serve a different customer. Educated operator on proper handwashing procedures. Operator removed gloves, washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In prep area two door freezer- raw chicken over raw beef- portioned packaged. Educated operator on proper storage. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08A-17-6
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. Flip top at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale. **Warning**
03D-07-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five male employees working in food preparation area. **Warning**
53B-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In chemical storage area two mops sitting in bucket. Operator removed and stored correctly. **Corrected On-Site** **Warning**
42-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line two drawer cooler plate stored in cheese. Operator removed. **Corrected On-Site** **Warning**
10-06-5
21
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
70
Oct 31, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
61
Mar 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
95
Mar 19, 2024
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler 1) container of raw open steaks over case of raw bacon. 2) whole muscle beef above whole pieces of pork.
08A-20-5
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 multiple times and continued to prepare other food items.
12A-27-4
High Priority - Dented/rusted cans present. Three dented tomato sauce cans at cook line. See stop sale.
01B-01-4
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 added bleach to proper 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In lowboy cook line diced tomatoes checked at 1030am 51F, per employee prepared less than 4 hours. Rechecked at 1105am 55F.
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low Boy drawer in cook line contains cooked onions at 48F cold holding, diced ham at 48F cold holding. Per employee items not prepared or portioned today. No ambient thermometer for unit to verify if temperatures are good. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer in back prep area, open case raw beef liver above cases of mahi.
08A-17-6
Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Repeat Violation** **Admin Complaint**
12A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop container on side of ice machine had mold like buildup inside bottom.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above triple sink and on shelf below triple sink.
41-17-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) kitchen equipment left hanging directly above hand sink besides triple sink. 2) clean half pans under soap next to hand washing sink next to ice machine.
24-27-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken.
05-09-4
Basic - Soiled dry wiping cloth in use. 1) Dirty wiping cloth on shelves in dry store room area, left side. 2) Dirty wiping cloth underneath grill.
21-10-4
Basic - Employee eating in a food preparation or other restricted area. Employee's Stanley cup next to steam table at cook line.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on clean dish rack by back door.
12B-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. In walk in cooler,container of thawed mahi still in ROP packaging.
06-09-1
19
Sep 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Toxic Substances Properly Identified, Stored, Used
FL-32
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Sep 8, 2023
Routine - Food
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pan in BROILER - cooked potatoes (84F - Hot Holding). Per employee prepared less than 3 hours. Potatoes moved back to flattop to reheat and hold there. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked chicken breast (46F - Cold Holding). Per date label in unit 2 days. See stop sale. 2) At grill LOWBOY DRAWERS - shredded cheddar (68F - Cold Holding); cooked onions (67F - Hot Holding); sliced swiss (67F - Hot Holding); saurkraut (65F - Hot Holding); sliced ham (66F - Hot Holding); diced ham (67F - Hot Holding). Per employee all items prepared / portioned day before and pulled from walk in cooler at 7:00am. All items removed from unit and moved to different cooler to rechill. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In container of raw shell eggs in fliptop unit, two eggs with cracked shells. Employee removed eggs. **Corrected On-Site** **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, wrapped tray of smoked salmon above container of sliced corned beef and open packs of tortilla wraps. Employee rearranged for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to use utensils to cook scrambled eggs for separate order without washing hands and changing gloves. **Warning**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked whole turkey breast (45F - Cooling). Per date label placed in unit day before. See stop sale. **Warning**
03D-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine at 200ppm. **Warning**
22-42-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries in paper towel dispenser at hand sink by ice machine dead; unit not dispensing. **Warning**
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Container of utensils blocking hot water access at hand sink by ice machine. Employee moved container. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on menu es not marked to indicate consumer advisory. Employees marked during inspection. **Corrected On-Site** **Warning**
02B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard. **Warning**
13-04-4
Basic - Floor not cleaned when the least amount of food is exposed. Corner of floor in side storeroom has soda syrup/liquid buildup under syrup rack. **Warning**
36-01-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of rice in side store room. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in side storeroom off kitchen not secured. **Warning**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Uncovered trash receptacle in employee restroom in back kitchen area. **Warning**
32-12-5
Basic - Employee eating in a food preparation or other restricted area. Dishwasher eating beside triple sink after washing dishes with clean dishes on drainboard. **Warning**
12B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above hot well in kitchen has food debris buildup. **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer in back prep area, open can employee energy drink. **Warning**
12B-13-4
15
Apr 12, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tuna salad (42-48F - Cold Holding); Egg salad (41-49F - Cold Holding) Per chef food item in unit less than 4 hours. Observed item overfilled. Items not prepared nor portioned today. Chef divided container and moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw pork bacon in walk in cooler. Manager inverted. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Stored food not covered. Manager covered container of grits and soup during inspection. **Corrected On-Site**
08B-12-5
Basic - Equipment in poor repair. Gasket in walk in cooler torn
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine **Repeat Violation**
22-20-5
50
Sep 23, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Roberts Rest last inspected?
The most recent health inspection at Roberts Rest on file is from Mar 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Roberts Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Roberts Rest.
How does Roberts Rest compare to other restaurants in Dania Beach?
Roberts Rest most recently scored 100 out of 100, which is higher than the Dania Beach average of 80.
Has Roberts Rest's inspection record improved over time?
Yes. Recent inspections at Roberts Rest have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Roberts Rest 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 Roberts Rest inspected?
Based on the inspection history on file, Roberts Rest is inspected around four times per year on average.
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