AC KITCHEN & LOUNGE

Name: AC KITCHEN & LOUNGE
Address: 1870 SAWGRASS MILLS CIRCLE, SUNRISE, FL, 33323, US
Rating: 66.2

1870 SAWGRASS MILLS CIRCLE, SUNRISE, FL 33323

License #1625235

🍺 Bar/Pub ℹ️

66.2 Grade F / 100

Failing Health Score

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Latest inspection

November 5, 2025 · 9 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

AC KITCHEN & LOUNGE in SUNRISE currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 39 total violations — 18 critical, 9 major, 12 minor.

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Record snapshot

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The latest inspection on November 5, 2025 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

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Inspector notes

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Would you eat here?

AC KITCHEN & LOUNGE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08B-38-4] Bagel croissants stored on floor in walk in freezer past walk in cooler.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the customer self service are of buffet, parfait is stored with no label indicating date of production or address of establishment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. mop stored in mop bucket to dry.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at the sanitizer compartment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet breakfast area hard boiled eggs (60F - Cold Holding). Operator removed plate from bowl and placed on cold surface. As per operator not prepared or portioned today. As per operator out for 1 hour. At the bar coffee area creamer (57F - Cold Holding). As per operator not prepared or portioned today. As per operator out for 1 hour.
[01B-38-5] 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. At the reach in cooler near front desk, 6 parfait yogurts (45f -48f cooling). As per operator prepared or portioned today . As per operator cooling down since 6:00 am. Operator discarded.
[03D-07-5] 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. At the reach in cooler near front desk, 6 parfait yogurts (45f -48f cooling). As per operator prepared or portioned today . As per operator cooling down since 6:00 am. Operator discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to store stainless steel container. Operator moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar has no paper towels.

Disposition: Warning Issued
[06-09-1] 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. Observed in kitchen in reach in cooler next to prep table Fish thawed in ROP package. See stop sale.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy cooler next to cook line broth opened 10/29/24. See stop sale.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bread and croissants not stored adequately protected by a sneeze guard.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy cooler next to cook line broth opened 10/29/24. See stop sale. - 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. Observed in kitchen in reach in cooler next to prep table Fish thawed in ROP package. See stop sale.
[01B-02-5] 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. Observed in low boy cooler next to cook line Chicken stock 45F cold holding. Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Observed in low boy cooler across from three compartment sink steak (60F - Cold Holding); fresh mozzarella (60F - Cold Holding); cut tomatoes (61F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler next to cook line Chicken stock 45F cold holding. Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Observed in low boy cooler across from three compartment sink steak (60F - Cold Holding); fresh mozzarella (60F - Cold Holding); cut tomatoes (61F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. Observed at buffet line cream cheese (70F - Cold Holding); butter (69F - Cold Holding). Per operator, item has been out of temperature for approximately 2.5 hours. PIC advised to discard items after breakfast and place items on time as a public health control for safety.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen drink dispenser with an accumulation of old food debris and mold like growth. PIC cleaned dispenser.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.