APPLEBEE'S NEIGHBORHOOD GRILL AND BAR
6706 FOREST HILL BLVD, Greenacres FL 33413 · 561-641-6332
Last inspected Aug 11, 2026 · 10 visits since August 2023
JAN 25
SEP 25
JAN 26
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Kitchen; Approximately two live roaches crawling on wall above dish machine. One crawled behind the hood system. Operator killed the one crawling on wall and sanitize area No wall separation between dishwasher area and expo line and cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025270 | Jan 29, 2025 | Apr 8, 2025 | $200 |
| 2--2021044254 | Aug 17, 2021 | Oct 14, 2021 | $200 |
Inspection history
10 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds (3-5 seconds) while washing hands before touching clean equipment, clean utensils and food items. Discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping then touched clean tray and plastic wrapped cooked ribs without washing hands. Discussed with employee who then washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw mechanically tenderized beef stored over raw pork bacon. Operator moved raw mechanically tenderized beef under bacon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned cooked rice (50F - Cold Holding). Operator stated items not prepared or portioned today, Portioned cooked rice held over 4 hours. Expo line; sour cream (49F - Cold Holding); milk (45F - Cold Holding); cut tomatoes pico (44F - Cold Holding). Operator stated not prepared or portioned today, held over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright reach-in and make top on cook line; cooked rice (50F - Cold Holding); cooked pasta (47F - Cold Holding); portioned cooked rice (50F - Cold Holding). Operator stated items not prepared or portioned today, cooked rice and cooked pasta held less than 4 hours, moved to walk-in cooler. Portioned cooked rice held overnight/more than 4 hours. Expo line; sour cream (49F - Cold Holding); milk (45F - Cold Holding); cut tomatoes pico (44F - Cold Holding). Operator stated not prepared or portioned today, held over 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (55F - Ambient Cooling 2:40/56F 3:20)cut tomatoes (50F - Ambient Cooling 2:40/3:20 52F). Operator stated cut at 1:00pm, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. cooked pasta (47F - Cooling2:40/47F 3:15). Operator stated cooling since 1:00 at this rate will not 41F within 6 hours, uncovered/unstacked to facilitate faster cooling.
Jan 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while placing to cook then handled ready to eat/cooked foods while plating/packaging without washing hands. Operator discussed with employee who then washed hands.
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee(s) entered kitchen from dining room, put on gloves and began handling clean utensils, clean plates and portioned salad dressing, coleslaw and sour cream. Operator discussed with employee(s) who then washed hands and changed gloves.
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 handled soiled dishes while rinsing and loading into dishwasher then handled clean/sanitize dishes while removing from dishwasher then walked to prep area and panned cooked pasta without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side make top; chopped cooked chicken (47F - Cold Holding); cooked corn with beans (46F - Cold Holding). Operator stated items not prepared or portioned today, held in make top for less than 2 hours, placed items in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked mashed potatoes (98F - Hot Holding). Operator stated items reheated prior to being placed in unplugged steam table, held 1 hour, moved to be reheated to 165F+ and held at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pasta (56F - Cooling 12:45/55F 1:30); cut tomatoes (51F - Ambient Cooling 12:45/54F 1:30). Operator stated cooked pasta cooling at room temperature for 15 minutes, at this rate will not reach 41F within a total of 6 hours, moved to walk-in cooler to facilitate faster cooling. Operator stated tomatoes cut 15 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (50F - Ambient Cooling 1:15/49F 1:55). Operator stated tomatoes cut at 12:00pm, at this rate will not reach 41F within 4 hours, uncovered pan to facilitate faster cooling.
Ice buildup in reach-in freezer on left side of cook line.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled breaded raw chicken with gloves then proceeded to handle clean utensils to prepare meal without washing hands. Advised operator, employee washed hands
Roach activity present as evidenced by live roaches found. Kitchen; Approximately two live roaches crawling on wall above dish machine. One crawled behind the hood system. Operator killed the one crawling on wall and sanitize area No wall separation between dishwasher area and expo line and cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler; raw beef (44F - Cold Holding); burger (45F - Cold Holding); sliced cheese (45F - Cold Holding); cooked chicken (45F - Cold Holding); soy burger (45F - Cold Holding) All items mentioned above were held for approximately three hours Advised operator to quick chill, operator added ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; diced tomatoes (59F - Cooling)since 1:50pm since 3:00@ 3:21pm-57F At this current rate item will not reach 41F within four hours. Operator moved to quick chill
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Walk in freezer
Jan 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice scoop handle in contact with ice at the bar ice bin. Manager stored handle above ice.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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...yellow cheese 49°, Swiss cheese 45°, raw steak 45° in reach in drawer, manager not determined how long food being held out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yellow cheese 49°, Swiss cheese 45°, raw steak 45° in reach in drawer, manager not determined how long food being held out of temperature. Stop sale issue. Manager discarded food..
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.