CHRISTINE LEE¿S

Name: CHRISTINE LEE¿S
Address: 801 SILKS RUN UNIT 1580, HALLANDALE BEACH, FL, 33009, US
Rating: 56.9

801 SILKS RUN UNIT 1580, HALLANDALE BEACH, FL 33009

License #1624690

56.9 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2025 · 2 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHRISTINE LEE¿S in HALLANDALE BEACH currently holds an InspectFL Health Score of 56.9 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 August 13, 2025. Across those visits, inspectors documented 65 total violations — 21 critical, 11 major, 33 minor.

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Record snapshot

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The latest inspection on August 13, 2025 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

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Community reaction

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CHRISTINE LEE¿S 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
[08B-38-4] Containers of cooked ribs stored on floor in walk in cooler. Manager elevated.
[35A-03-4] Dead roaches on premises. 1) 3 Dead roaches under rack in secondary kitchen. 2) 5 dead roaches on floor next to water heater.
[12A-20-4] Employee washed hands with no soap. Employee after wiping face proceed to washed hands without applying soap. Reviewed proper handwashing procedures. Employee washed hands correctly.
[35A-02-7] Live, small flying insects found 6 live small flying insects on wall in dry storage area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Container of raw beef stored above container of mixed greens in Beverage Air reach in cooler. Cook inverted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of deli turkey and cooked potatoes in reach in under cook line flip top. Employee inverted.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1) 2 live roaches on unused flat top in secondary kitchen. 2) 6 live roaches under and behind fish tank in kitchen. 3) 2 live roaches under glass rack in kitchen. 4) 4 live roaches under glass rack in dishwashing machine area. 5) 1 live roach under reach in cooler in kitchen. 6) 5 live roaches on floor between mop sink and water heater away from kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed Station- ; Cooked Pasta (46F - Cold Holding); Cooked Chicken (47F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved back to walk in cooler to quick chill.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[36-34-5] Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance.
[08B-38-4] Container of oil stored on floor in kitchen. Manager elevated.
[35A-06-4] Dead small flying insects in sticky yellow balls on dry storage shelf in kitchen. Employee removed.
[40-06-5] Employee personal keys and glasses stored on clean cloths on shelf next to oven in cook line. Employee removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hats during inspection.
[12A-20-4] Employee washed hands with no soap. Employee returned to work station from main lobby proceeded to reach out for a clean container without removing gloves or washed hands. Reviewed proper handwashing procedures. Employee tried to wash hands without applying soap but end up washing hands correctly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 11 small flying insects on box of coconut flakes stored on shelf in secondary kitchen. 2) 5 Small flying insects landing on box of Panko Bread Crumbs in secondary kitchen. 3) 4 Small flying insects on wall in secondary kitchen. 4) 2 small flying insects landing on clean plates on shelf above flip top in kitchen. 5) 1 small flying insects on wall in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked potatoes in reach in cooler under vegetables flip top in cook line. Manager inverted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Container of raw chicken stored above container of raw beef in Beverage Air reach in cooler. 2) Container of raw beef stored above container of raw tuna in reach in cooler under vegetables flip top in cook line. Employee inverted.
[08A-17-6] 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. Container of raw chicken stored above box of raw fish in elk in freezer. Manager inverted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Ribs (99-105F - Hot Holding) Per Manager food items in unit less than an hours. Cook reheated.
[01C-03-4] Clam tags not marked with last date served. Tags not dated
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of cooked broccoli stored in handwashing sink at entrance of kitchen. Employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary chemical test kit.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped insects in control devices. Dead small flying insects in sticky yellow balls on clean containers stored on shelves next to dishwashing machine. Employee removed balls and placed containers and utensils to be washed..
[08B-38-4] Case of oil and containers of duck sauce stored on floor in kitchen. Chef elevated.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back of the house.
[35A-03-4] Dead roaches on premises. 1 dead roach on clean plate under shelf next to cook line. Employee removed plates.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Shelves under steam tables and microwave at entrance of kitchen. 2) Lower shelves next to dishwashing machine. 3) Upper shelf next to dishwashing machine.
[14-33-4] Shelf with rust that has pitted the surface. Shelf on rack across from oven.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
[01B-01-4] Dented can present. See stop sale. 1 6 Lbs can of Bamboo shoots.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone then reach out for a soufflé cup to add ketchup and grab bed a customers plate of food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-20-5] 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 shrimps in walk in cooler. Chef inverted.
[01C-03-4] Clam tags not marked with last date served.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit provided.