Shahi Ellie's Restaurant
Last inspected: Jan 15, 2026
95
Score
Shahi Ellie's Restaurant appears in inspection records 10 times, starting in 2022. On Jan 15, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around 15 violations to closer to seven violations per visit over the last few inspections.
The most common issue across all inspections has been “ready-to-eat”, showing up five times.
Shahi Ellie's Restaurant's latest score of 95 sits above the Cooper City average of 74. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-15: **Time Extended**
36-37-5
95
Oct 22, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw beef and ground beef , then touch sandwich bread without changing gloves and wash his hands. After brief education, chef then change his gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw burger patties cold held in flip top cooler at 46F and steak 47F. Per operator, both items transfer to unit 3 hours prior to the inspection. Operator placed ice packs on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
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. No proof available at the time of inspection.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken and beef stored in refrigerator. Per operator, both items cooked and stored in unit from yesterday more than 24 hours. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee half full bottle with drinking water stored on prep table next to sandwich bread.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef **Repeat Violation** **Admin Complaint**
13-03-4
Basic - Food stored on floor. -Observed cases with drinks stored on floor in storage area. Operator removed and stored on cartons. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - Plumbing system in disrepair. -Observed plumbing system at handwashing sink at kitchen in disrepair.
29-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on microwaves.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Admin Complaint**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling in kitchen area in disrepairs. **Repeat Violation** **Admin Complaint**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen.
36-34-5
35
Jul 15, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed palak (45F - Cold Holding); daal (47F - Cold Holding); cooked chicken (48F - Cold Holding); mash potatoes (46F - Cold Holding); . As per operator, all items placed in unit from yesterday. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-15: At the time of callback inspection, violation not complied. Palak temps at 46F and cooked chicken temps at 47F. see stop sale. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-07-15: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage due to heavy rain. - From follow-up inspection 2025-07-15: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of True glass door cooler soiled with accumulation of old food residue - From follow-up inspection 2025-07-15: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. Observed ceiling in disrepair with exposed utilities lines. -Observed water dripping from several sections of ceiling throughout kitchen. - From follow-up inspection 2025-07-15: **Time Extended**
36-04-5
70
Jul 14, 2025
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024 Operator renewed his license during inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed palak (45F - Cold Holding); daal (47F - Cold Holding); cooked chicken (48F - Cold Holding); mash potatoes (46F - Cold Holding); . As per operator, all items placed in unit from yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed palak (45F - Cold Holding); daal (47F - Cold Holding); cooked chicken (48F - Cold Holding); mash potatoes (46F - Cold Holding); . As per operator, all items placed in unit from yesterday. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on several cooked TCS food items stored in reach in cooler. As per operator, items cooked for more than 24 hours. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. -Observed accumulation of brown like substance buildup on cutting board in kitchen. **Repeat Violation** **Admin Complaint**
22-02-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage due to heavy rain.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Admin Complaint**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraints. **Repeat Violation** **Admin Complaint**
13-03-4
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of True glass door cooler soiled with accumulation of old food residue
22-16-4
Basic - Utility lines are unnecessarily exposed. Observed ceiling in disrepair with exposed utilities lines. -Observed water dripping from several sections of ceiling throughout kitchen.
36-04-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on wall next to meat slicer. **Repeat Violation** **Admin Complaint**
36-27-5
27
Nov 7, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
30
Jul 2, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 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
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
23
Jan 10, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting ginger for ready to eat with bare hands. Operator wash her hands and used gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw meat stored over cooked beef in True freezer. Operator relocate raw beef. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 1:43 a.m , no date mark on cooked rice stored in refrigerator. Per operator, rice cooked at 10:30 a.m. yesterday. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Observed C02 tank in dry storage not secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table next to food items.
12B-07-4
Basic - Food stored on floor. -Observed cases with drinking water and drinks stored on dry storage floor. -Observed containers with cooking oil stored on kitchen floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside flip top cooler.
22-16-4
Basic - Stored food not covered. Observed an uncovered container with cooked rice stored in refrigerator. Rice was cold holding since yesterday.Operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing at room temperature in kitchen.
06-01-5
45
Nov 8, 2023
Routine - Food
No violations found.
100
Nov 7, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee touch cooked pitta bread with bare hands. **Warning**
09-01-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -Observed approximately 100 rodent droppings on dish washing machine. -Observed approximately 30 rodent droppings underneath cooking equipment on cookline. -Observed approximately 20 rodent droppings underneath 3 compartment sink. 3 compartment sink is adjacent to cookline. -Observed 8 rodent droppings in prep area underneath handwash sink. No door or barrier separated these areas. -Observed 5 rodent droppings in dry storage area between double doors refrigerators. **Warning**
35A-04-4
Intermediate - 1. No paper towels or mechanical hand drying device provided at handwash sink in kitchen. 2. Observed no soap at handwash sink in kitchen area. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in refrigerator. Per operator, chicken cooked yesterday morning. **Warning**
02C-02-5
Basic - Food stored on floor. -Observed bag with sugar stored on dry storage floor. -Observed containers with cooking oil and chicken stored on kitchen floor. **Warning**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents and ceiling tiles throughout kitchen. **Warning**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container with engaging food preparation. Operator discarded at will. **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on shelf next to sandwich bread. **Repeat Violation** **Warning**
40-06-5
Basic - Employee smoking in a food preparation, storage or warewashing area. -Observed employee smoking within engaging in food preparation. Operator discard smoking equipment and wash hands. **Corrected On-Site** **Warning**
12B-10-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef **Repeat Violation** **Warning**
13-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Observed standing water in handwash sink at prep station draining very slowly. **Warning**
29-20-5
43
Dec 15, 2022
Complaint Full
8 critical violations. 3 major violations. 16 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line-Lower cooler left side ; ground beef (50F - Cold Holding); (50F); marinated beef (55F - Cold Holding); spicy chicken (49F - Cold Holding); spicy chicken (50F - Cold Holding) -Turbo Air-RIC; cooked pasta (50F -Cold Holding ); marinated chicken (52F - Cold Holding ); bread dough (54F - Cold Holding); mozzarella cheese (50F - Cold Holding) **Warning**
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. Sliding glass door cooler ; cooked rice (60F - Cooling); bread dough (55F - Cooling), per employee food prep last night, observed food stored on deep containers and covered. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sliding glass door cooler ; cooked rice (60F - Cooling); bread dough (55F - Cooling), per employee food prep last night, observed food stored on deep containers and covered. Employee discarded **Warning**
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken, after proceed to grab a loaf of bread to prep a sandwich. Manager instructed, employee discarded gloves and washed hands **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022 **Warning**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked burgers, Employee placed raw beef below RTE food **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch raw beef ; then open RIC to grab a Container of RTE hamburger with same gloves, after instructed, employee discarded gloves. **Corrective Action Taken** **Warning**
12A-09-4
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. -Cook line-Lower cooler left side ; ground beef (50F - Cold Holding); (50F); marinated beef (55F - Cold Holding); spicy chicken (49F - Cold Holding); spicy chicken (50F - Cold Holding) -Turbo Air-RIC; cooked pasta (50F -Cold Holding ); marinated chicken (52F - Cold Holding ); bread dough (54F - Cold Holding); mozzarella cheese (50F - Cold Holding), Employee discarded all containers of food **Warning**
01B-02-5
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. Poster provided **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed under shelves of prep tables , dry storage food , with significant amount of food debris and soil, in cook line. **Warning**
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. Several cups of desert by front counter cooler, not dated, per employee desserts made yesterday morning **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed hair brush on condiments rack, Employee removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
13-02-4
Basic - Floor soiled/has accumulation of debris. In cook line , under cooking equipment and under storage shelves, and triple sink **Repeat Violation** **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. 4 gallo s of cooking oil on floor next to exit door in kitchen area. **Repeat Violation** **Warning**
08B-47-4
Basic - Food stored in a location that is exposed to splash/dust. Loafs of bread stored next to dusty fan blower, touching the bags of bread. Employee moved the blower **Corrected On-Site** **Warning**
08B-36-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee placed raw chicken cutting board, then proceed to use same cutting board to make a sandwich with ready to eat loaf bread and cut lettuce. After instructed, employee sanitized cutting board. **Corrected On-Site** **Warning**
08B-25-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs and Grill utensils stored on dirty surface, Employee removed to be clean **Corrected On-Site** **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -True glass cooler- gaskets with substantial build up food debris and grease. -true freezer-outer doors and handles Turbo Air-RIC- outer handles -Hood filters, substantial build up of grease **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water, Employee removed **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in freezer -True freezer-interior/shelves have accumulation of soil residues. -Turbo Air RIC- substantial build up of food debris and soil -Artic Air Freezer- shelves have build up of food debris and soiil **Repeat Violation** **Warning**
22-16-4
Basic - Screen in door torn/in poor repair - vermin present. Broken top and bottom screen, outside door holding dead mosquitoes, Employee closed exterior door **Warning**
35B-09-4
Basic - Stored food not covered. Dry goods area- container of condiments, container of black peppers. Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dry storage area. -Behind storage rack of cooking equipment -above trip,e sink areA -behind cooking equipment -wall between customers restrooms **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth hanging over triple sink, operator removed to store on sanitizer solution **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Several bottles of cooking oil, vinegar, water and seasoning without labels **Repeat Violation** **Warning**
02D-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Turbo Air RIC- broken gaskets , doors do not shut tight . -left side Lower cooler in cook line, door doesn't close, gaskets are broken in one door and not gaskets on the other door. **Warning**
14-74-7
10
Frequently Asked Questions
When was Shahi Ellie's Restaurant last inspected?
The most recent health inspection at Shahi Ellie's Restaurant on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shahi Ellie's Restaurant?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Shahi Ellie's Restaurant.
How does Shahi Ellie's Restaurant compare to other restaurants in Cooper City?
Shahi Ellie's Restaurant most recently scored 95 out of 100, which is higher than the Cooper City average of 74.
Has Shahi Ellie's Restaurant's inspection record improved over time?
Yes. Recent inspections at Shahi Ellie's Restaurant have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Shahi Ellie's Restaurant 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 Shahi Ellie's Restaurant inspected?
Based on the inspection history on file, Shahi Ellie's Restaurant is inspected around three times per year on average.
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