ARGENTINA GRILL/ TG OF SAWGRASS, INC.
12801 W SUNRISE BLVD SPACE 229, Sunrise FL 33323
Last inspected Jul 20, 2026 · 11 visits since October 2023
DEC 24
SEP 25
JAN 26
MAR 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - walk-in cooler Observed raw fish stored below raw chicken. Employee removed and stored appropriately.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019860 | Jan 26, 2026 | Apr 2, 2026 | $600 |
| 2--2025082284 | Sep 30, 2025 | Dec 11, 2025 | $400 |
| 2--2024057235 | Aug 23, 2024 | Oct 31, 2024 | $400 |
| 2--2023058197 | Oct 10, 2023 | Oct 30, 2023 | $400 |
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee switched from working with raw chicken to ready-to-eat cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front Counter Steam Table. Cooked Chopped Chicken (117-154F - Hot Holding). Per Manager food item in unit less than an hour. Observed pan overfilled. Manager removed top portion and reheated.
Container of oil stored on the floor in kitchen. Manager elevated during inspection.
No handwashing sign provided at a hand sink used by food employees next to Prep sink in kitchen. Sign provided to operator.
Show the remaining 1 finding ▾
Prep Table bottom shelf with rust that has pitted the surface. Front of Triple sink.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 25ppm). Operator corrected
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee with gloved hand grab raw chicken breast from lowboy cooler. After employee placed raw chicken breast on grill to cook, employee took off the glove, left his work station, then immediately donned another glove to chop ready to eat steak next to grill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above clean dish wash area soiled with an accumulation of dust
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on counter directly over 2 lowboy coolers next to grill.
Employee with no hair restraint while engaging in food preparation. Employee cutting broccoli in back of establishment with no hairnrestraint
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enters kitchen from back door and began working with cooked potatoes without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (108-136F - Hot Holding) Per Manager food item in unit less than an hour. Observed pan overfilled. Manager reheated.
Spray bottle containing toxic substance not labeled. Labeled vinegar bottle during inspection.
Accumulation of black mold-like substance in the interior of the ice machine
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Throughout establishment.
Wall soiled with accumulated dust. Front counter wall soiled.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cookline in the kitchen ribs (127F - Hot Holding).Operator states food out of temperature for 20 minutes.Operator reheated to 165f and then placed back in hot holding.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine had an accumulation of residue.
Equipment and utensils not properly air-dried - wet nesting. Equipment wet nesting above triple sink. Operator air dried properly.
Floor area(s) covered with standing water. In the back near the entrance water can be visibly seen throughout corridor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice next to cookline line.
Dec 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bbq chicken (126F - Hot Holding, reheated to 195F); Yuka (93F - Hot Holding); chicken fajitas (110F - Hot Holding); sausage (126F - Hot Holding, reheated to 190F). Per operator, items have been out of temperature for approximately 30mins. Items placed to be reheated.
Water draining onto floor surface. Observed water dripping from vent in walk-in cooler onto floor.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bbq chicken (126F - Hot Holding, reheated to 195F); Yuka (93F - Hot Holding); chicken fajitas (110F - Hot Holding); sausage (126F - Hot Holding, reheated to 190F). Per operator, items have been out of temperature for approximately 30mins. Items placed to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with an accumulation of old food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, beans cooked 12/3 am. not date marked. PIC date marked.
Food stored on floor. Observed jug of oil stored on floor in kitchen next to metal shelf. PIC removed and stored appropriately.
Old labels stuck to food containers after cleaning. Observed on metal pan stored on shelf next to prep table in kitchen. PIC removed label.
Water draining onto floor surface. Observed water dripping from vent in walk-in cooler onto floor.
Aug 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed salad (45F @ 11:53- Cooling since 10:15 second temperature 41-53F at 12:35). Item is being cooled on top of ice which is preventing the top from cooling down appropriately. Operator placed salad n walk-in to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (108-133F - Hot Holding); ribs (120-134F - Hot Holding). Ribs reheated to 175F, chicken placed in oven to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for raw steak held on time as a public health control for safety.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chimichurri prepared more than 24 hours not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table in preparation area. PIC discarded.
In-use tongs stored on equipment door handle between uses. Observed at cook line. PIC removed and stored approximately.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - walk-in cooler Observed raw fish stored below raw chicken. Employee removed and stored appropriately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (111F - Hot Holding) per operator, item has been out of temperature for approximately 30mins. Reheated to 176F.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up in walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry. Manager stored mop in a way to allow proper air drying.
Working containers of food removed from original container not identified by common name. Observed salt not in original packaging not identified by common name.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed- One flying insect flying around hand wash sink at front counter. Approximately 3 flying insects landing on soda boxes in rear prep area next to triple sink. Two live flying insects landing on shelf holding clean utensils in rear prep area. One flying insect landing on cutting board stored on clean utensil storage shelf in rear prep area. One flying insect landing on clean service pan above triple sink in rear prep area.
Roach activity present as evidenced by live roaches found. - Kitchen across from three compartment sink. -Observed approximately 6 live roaches crawling in box covering printer next to and above food preparation utensils in rear prep area. Manager discarded box. -Observed approximately 4 live roaches crawling from printer next to and above food preparation utensils in rear prep area. Employee killed roaches. -Observed 2 live roaches crawling on soy sauce bottles above prep table in rear prep area. -Observed 1 live roach crawling on plastic wrap on prep table in rear prep area. Employee killed roach. Observed 1 live roach crawling on top of walk in cooler in rear prep area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table Observed Ribs (104-142F - Hot Holding); Chicken (110-150F - Hot Holding); chicken tenders (107F - Hot Holding); ribs (106-154F - Hot Holding); chicken fajitas (105-156F - Hot Holding). Items were stored in shallow pans which prevented food from maintaining temperature. Employee placed items to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter Employee placed paper towel at hand wash station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. Observed 2 dead roaches in box covering printer in rear prep area. Manager discarded box with dead roaches.
Food stored on floor. Observed bucket of sauce stored on floor in walk in cooler. Manager removed. Observed a case of fries stored on floor across from frying station. Observed a bucket of sauce stored on rack on floor next to frying unit in front prep area.
Ice buildup in walk-in freezer.
Working containers of food removed from original container not identified by common name. Observed tone bottle of vinegar stored in spray bottles not identified stored on prep table across from triple sink. Observed one bottle of vinegar stored in spray bottles not identified stored on shelf across from walk in cooler. Manager labeled.
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.