Rudz
Last inspected: Jan 13, 2026
37
Score
Rudz appears in inspection records 14 times, starting in 2022. The most recent report on file is from Jan 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to other Hallandale Beach restaurants (averaging 80), there's room to close the gap. This restaurant has more on its record than most do.
14
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
37
Jan 7, 2026
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
61
Jul 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 5, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Oct 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
95
Sep 4, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked pork (55F - Cold Holding), over stacked. Operator removed and put into bottom cooler. On prep table, cut cabbage 80°F, operator stated held less than one hour. Moved to cooler**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top coolers soiled with food debris and cut marks
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked by cooking utensils. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense flour and sugar by three compartment sink **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers by front counter and prep area soiled with food residue
23-24-4
Basic - Food stored on floor. Fryer oil stored on floor on cook line
08B-38-4
50
Jul 17, 2024
Routine - Food
No violations found.
100
Apr 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice buildup in walk-in freezer.
14-69-4
95
Jan 12, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, cooked noodles (80°F)@1:00; prepared @12:00. Operator put into smaller containers to chill @1:20 73°F. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken stored over vegetables. Operator moved vegetables to different shelf. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer, chicken stored in thank you bags. Operator removed and put into food safe bags. **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - No soap provided at handwash sink. At hand wash sink right behind front counter, no soap. Operator supplied soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line, fried rice 100°F not using TPHC. Sent operator TPHC sheet to fill out. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Next to three compartment sink, cup used to dispense sugar. Operator discarded cup **Corrected On-Site**
14-01-5
50
Oct 18, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observe with chicken in freezer. Operator placed in food grade bags **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at refrigerator next to fryer egg roll (49F - Cold Holding); cooked chicken (51F - Cold Holding). When we arrive at restaurant these items were on table and then they returned to refrigeration, I explained to them to use time as public health control in future for these items and emailed operator form. **Corrective Action Taken**
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. Observe raw chicken above raw pork in reach in freezer all food not commercially packaged. **Repeat Violation**
08A-17-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observe employee leaving bathroom and then put on gloves and start food preparation without washing hands. Talked to operator that employee most wash hand after leaving bathroom and employee washed hands. **Corrected On-Site**
12A-11-4
High Priority - Dented/rusted cans present. See stop sale. Observe bamboo shoots,and hoisin sauce with heavenly dented.
01B-01-4
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. Observe cooked pork in refrigerator defrosting not date marked. **Repeat Violation**
02C-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observe at speed rack at rear of kitchen dumplings at 12:03 with 1 hour left (74F - Cooling at 12:49 74°F. Operator moved walk in refrigerator. **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. Observe bag of onions and plastic container of oil on floor in rear kitchen. Operator placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
37
Jun 21, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
14
May 22, 2023
Food-Licensing Inspection
No violations found.
100
Nov 8, 2022
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed using cell phone with gloves and began cooking without changing gloves or washing hands. Educated employee. Employee washed hands and changed gloves. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding) on counter at cook line. Operator states food item out less than four hours. Not prepped or portioned today. Placed back in cooler.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw steak in one door freezer unit. Food items not commercially packaged. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over celery in walk in cooler. Removed. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (75F - Cold Holding) above reach in cooler on cook line.operator states eggs out for less than four hours for orders. Placed in cooler. **Corrective Action Taken**
03A-03-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sugar.
14-01-5
43
Frequently Asked Questions
When was Rudz last inspected?
The most recent health inspection at Rudz on file is from Jan 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at Rudz?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Rudz.
How does Rudz compare to other restaurants in Hallandale Beach?
Rudz most recently scored 37 out of 100, which is lower than the Hallandale Beach average of 80.
Has Rudz's inspection record improved over time?
No. Recent inspections at Rudz have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Rudz means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rudz inspected?
Based on the inspection history on file, Rudz is inspected around four times per year on average.
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