BASILIC VIETNAMESE GRILL
218 E COMMERCIAL BLVD, Fort Lauderdale FL 33308
Last inspected Feb 24, 2026 · 12 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
JUL 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -Approximately - 2 live roaches on floor in kitchen. - 1 live roach on flip top unit at cook line in kitchen - 1 live on prep table in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007146 | Jan 29, 2025 | Apr 8, 2025 | $800 |
| 2--2023057022 | Oct 5, 2023 | Nov 20, 2023 | $800 |
| 2--2021054562 | Nov 19, 2021 | May 5, 2022 | $400 |
| 2--2017038404 | Jul 6, 2017 | Sep 26, 2017 | $400 |
| 2--2015041164 | Aug 26, 2015 | Nov 13, 2015 | $200 |
Inspection history
12 visits, newest first
Feb 24, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flio top - lower left door does not close properly.
Feb 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and began cutting potatoes without first washing hands. Review proper hand washing and employee washed hands.
Roach activity present as evidenced by live roaches found. 1. At least 3 live roaches on top of reach in freezer across from walk in cooler - under to go containers. 2. 1 live roach on empty 5 gallon bucket container next to dry storage shelving in kitchen. Operator immediately began exterminating
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched visibly soiled lower flio top cover then began to prepare raw beef. Reviewed proper hand washing and employee washed hands and put on new gloves.
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 - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink.
No soap provided at handwash sink. Cookline hand sink.
Buildup of food debris/soil residue on equipment door handles and gaskets - all cold holding units.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flio top - lower left door does not close properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over expo microwave.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. 1. Walk in cooler - under shelving. 2. Under all dry storage shelving. 3. Under and around Cookline grills. 4. Under Cookline cold holding units. 5. Unser all expo shelving.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 50ppm.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Container of medicine improperly stored. Bottle of pepton bismol stored on top of ice machine. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working cookline with gloved hands, moved to prep area and continued slicing raw pork without removing gloves washing hands and putting on new gloves to continue food preparation. Reviewed proper hand washing and glove usage, employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline; butter (60F - Cold Holding); cut tofu (52F - Cold Holding); raw shell eggs (66F - Cold Holding) Wait Station; cooked pork (50F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (47F - Cold Holding) Per operator items held in unit less than 3 hrs, items not prepared or portioned today. Operator placed in walk in cooler to quick chill to 41F and below.
Toxic substance/chemical improperly stored. Pot and pan detergent and bleach on prep table next to container of uncovered pork. Operator stored properly.
Handwash sink used for purposes other than handwashing. Cookline hand washing sink used as storage for plastic container, and strainers. Operator removed.
Floor not cleaned when the least amount of food is exposed. Area next to large chest freezer by prep area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 70F water next to rice cooker, operator discarded water and stored dry.
Reach-in cooler interior/shelves have accumulation of food residues at cookline.
Single-service articles not stored inverted or protected from contamination at front line flip top unit next to bar door frame. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Pork thawing under no temperature control on top of chest freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen.
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cove molding at floor missing. - At wait station next to fire extinguisher.
Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer.
Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out
Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter.
Nonfood-contact surface soiled with grease. -Cook line hood.
Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken
Jan 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 27 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate17 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Cooked noodles 80F at 11:55am (Cooling for 20 minutes) to 80F at 12:20pm
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Prep employee put gloves on without washing hands to portion ready to eat bean sprouts for customers order.
Metal stem-type thermometer soiled.
Raw animal food stored over or with unwashed produce. -Walk in cooler; raw shell eggs over unwashed cabbage.
Roach activity present as evidenced by live roaches found. -Approximately - 2 live roaches on floor in kitchen. - 1 live roach on flip top unit at cook line in kitchen - 1 live on prep table in kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Operator portioned raw shrimp in container with gloves and proceeded to grab bowl of ready to eat cabbage with the same gloves, without washing hands and changing gloves first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: bean sprouts (72F - Cold Holding); cut lettuce (72F - Cold Holding); cut cabbage (56F - Cold Holding) chicken broth (60F - Cold Holding); Cook line condiment cart: garlic in oil (80F - Cold Holding) Observed under no temperature control held less than 4hrs, foots not prepared or portioned today. Operator moved to walk in cooler, reviewed time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Wait station; cooked noodles 110F hot holding under no temperature control. Food not prepared or portioned today held less than 4hrs operator reheated to 165F.
Handwash sink used for purposes other than handwashing. -Cookline; used as storage for food container. Operator removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Approximately 10 wet wiping cloth not stored in sanitizing solution between uses. Operator stored in solution.
Bowl or other container with no handle used to dispense food. -Storage area; 1 2quart bowl in bulk MSG
Cove molding at floor missing. - At wait station next to fire extinguisher.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. Approximately; - 5 dead roaches on floor next to water heater in kitchen. - 2 dead roaches on floor in corner next to fire extinguisher at wait station In kitchen. -10 dead roaches at front counter bar area in kitchen.
Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen.
Floor soiled/has accumulation of grease in; -Cook line; behind fryers, grill and flip top unit. -Walk in cooler under storage shelves.
Food stored on floor at dry storage by walk in cooler. -Bulk rice -Bulk flour
Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Water 77F at rice cooker station. Operator stored dry.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out
Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter.
Nonfood-contact surface soiled with grease. -Cook line hood.
Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken
Time/temperature control for safety food thawed in an improper manner. Prep area; -cooked shrimp thawing in container of standing water. -raw beef in bucket thawing in standing water. Reviewed proper thawing. Operator placed back in walk-in cooler.
Jul 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer - large chest freezer.
Jul 18, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cookline, as per plans on OnBase.
Ice buildup in reach-in freezer - large chest freezer.
Jul 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 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. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen area and began to cook an order without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cookline, as per plans on OnBase.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - beef stew, chicken stew, cooked beef, cut watermelon. Per operator all items prepared 2 days ago.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl in MSG. Operator removed.
Ice buildup in reach-in freezer - large chest freezer.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Plastic containers of soy sauce, salt and oil stored on floor in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 77F. Operator removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Cookline - Operator made new solution. Chlorine 100ppm.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat beef broth. Operator stored all items properly.
Roach activity present as evidenced by live roaches found. 2 live roaches on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Operator exterminated roaches and cleaned/sanitized the area.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings - front counter bar area - one on wine shelf, the rest on shelving with electric equipment. Approximately 4 on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations.
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. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the reportable illnesses and provided operator with copy of big 6 handout.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Floor soiled/has accumulation of debris. Under cookline cooking equipment. Under all dry storage shelving. Around water heater. Slicer by back kitchen door.
Standing water in bottom of reach-in-cooler. Cookline flip top.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator made new solution. Chlorine 100ppm.
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.