Neighbourhood
Davie33314
Restaurants94
Spotless inspections17%
Ordered shut3
Fines$18k
A 44B 14C 10D 6F 6Not rated 14
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat Station-; Sliced White Cheese (42-50F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Manager moved top portion to walk in cooler to quick chill.
High prioritySUBWAY →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler; container of raw beef stored over container of cooked beef, operator stored properly.
High priorityMIRA CALI BAKERY →Aug 14, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) operator remade solution Sanitizer Bucket (Chlorine 100ppm)
High priorityMIRA CALI BAKERY →Aug 14, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee enter front line service station with gloved hands and started preparing a customers food order. Reviewed proper glove usage.
High priorityTACO LOVE →Aug 13, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Front line reach in cooler raw shell eggs stored over half and half creamer, operator stored properly.
High priorityTACO LOVE →Aug 13, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink for sanitizing.
High priorityPIZZA SALAD POINTE →Aug 13, 2026
Raw animal food stored over or with unwashed produce. 1. Walk in cooler raw shell eggs stored over case of unwashed potatoes. Operator stored properly.
High priorityPIZZA SALAD POINTE →Aug 13, 2026
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. 1. Cookline middle reach in cooler chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); raw salmon (47F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight.
High priorityGARDEN GRILL AND STEAK →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline middle reach in cooler chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); raw salmon (47F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight. See Stop Sale.
High priorityGARDEN GRILL AND STEAK →Aug 13, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 1. Wait station butter pats. No time marking.
High priorityGARDEN GRILL AND STEAK →Aug 13, 2026
Dish employee handled soiled equipment and utensils and then handled clean equipment and without washing hands.
High priorityPHO BAR VIETNAMESE KITCHEN →Aug 12, 2026
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. 1. Standing sliding reach in cooler; by spring roll station portioned chicken curry (48-50F - Cold Holding); portioned beef soup (48F - Cold Holding) items held in unit overnight, items not prepared or portioned today.
High priorityPHO BAR VIETNAMESE KITCHEN →Aug 12, 2026