CILANTRO ASIAN BISTRO
11590 W SR 84, Davie FL 33325
Last inspected Aug 18, 2026 · 12 visits since February 2024
MAR 25
JUL 25
JAN 26
JUL 26
AUG 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects landing on walls in dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016915 | Jan 13, 2026 | Mar 30, 2026 | $400 |
| 2--2025053508 | Jul 2, 2025 | Jul 30, 2025 | $600 |
| 2--2016027309 | Jun 1, 2016 | Jun 30, 2016 | $400 |
Inspection history
12 visits, newest first
Aug 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked chicken strips (47F - Cooling) in deep covered containers. Per operator cooked last night and held in walk-in cooler overnight. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put gloves on and start preparing sushi without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower cooler at sushi station raw tuna and salmon stored over sliced cucumbers. Observed raw tuna stored over ready to eat sauces.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 sushi employee handling raw fish then handled clean plate without changing gloves and washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler wahoo (50F - Cold Holding); salmon (50F - Cold Holding) per operator held in walk-in cooler overnight. Not portion or prepared today. Observed in walk in cooler rehydrated noodles (50F - Cold Holding); red curry sauce (47-50F - Cold Holding); krab and scallops mix (50F - Cold Holding) Observed in walk-in cooler cooked chicken strips (47F - Cooling) in deep covered containers. Per operator cooked last night and held in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler wahoo (50F - Cold Holding); salmon (50F - Cold Holding) per operator held in walk-in cooler overnight. Not portion or prepared today. Observed in walk in cooler rehydrated noodles (50F - Cold Holding); red curry sauce (47-50F - Cold Holding); krab and scallops mix (50F - Cold Holding) per operator not portion or prepared today items held in walk-in cooler overnight. See stop sale
Handwash sink used for purposes other than handwashing. Observed employee fill up plastic container at handwashing sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In container of spicy mayo
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silver ware not stored inverted in a protected manor
Employee with no hair restraint while engaging in food preparation.
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
Single-service articles improperly stored. Observed boxes of single serve containers stored on kitchen floor
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler Cooked chicken strips in deep covered plastic containers 75F @ 12:20 per operator cooling since 11:00 Rechecked 74F@ 12:40 operator divided and placed in walk-in freezer.
Employee washed hands with cold water. Observed cook turn on cold water faucet only to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over dumplings in lower flip top. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in lower flip top house made red curry sauce Marked 06/27 see stop sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at sushi station 2 employee handling raw fish then handled clean plate without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.
Handwash sink not accessible for employee use at all times. Observed cart in front of hand washing sink on cook line. Operator removed.
Handwash sink used for purposes other than handwashing. Observed handwash sink at dishwasher area used as dump sink, evidence by large waste food particles found inside.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. On cook line operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back and right side operator clean and sanitized.
Bowl or other container with no handle used to dispense food. White rice and sushi rice. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on wait station next to soda fountain.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at sushi station wearing a watch on left wrist while preparing food Observed on cook line employee wearing a bracelet on right wrist while preparing food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve holder operator cleaned and sanitized.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm operator added chlorine rechecked 100 Ppm
Wiping cloth sanitizing solution stored on the floor. On cook line. Operator elevated
Working containers of food flour, cornstarch removed from original container not identified by common name. Operator labeled
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior lower flip top on cook line bean spouts (52F - Cold Holding) per operator removed from walk-in cooler and placed in unit at 11:15 out of temperature less than 1 hour operator placed ice bag on top not portion or prepared today.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed house made teriyaki sauce (89F - Reheating)@ 11:15 rechecked 108F @ 11:45 at current rate item will not make it to 165F. Operator placed on stove to reheat rechecked 192F
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior left and right side of ice machine accumulation of black/green mold-like substance. Operator cleaned and sanitized.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave above flip top cooler front line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve surface soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled with accumulated grease, food debris, and/or dust dishwasher area
Working containers of food (cornstarch and flour )removed from original container not identified by common name. On rack on cook line. Employee labeled
Jul 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee manipulating salmon, proceeded to remove bracelet. Employee changed gloves and continue manipulating salmon without hand wash. Employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler at cook line - raw shell eggs stored directly over portioned carrots. Employee removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on rack in kitchen - egg batter (67F - Cold Holding);as per employee forgot to place item in cooler, item held out of temperature for approximately 30 minutes. Observed at flip top cooler in kitchen - duck (45F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 20 minutes.
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 and the time removed from temperature control cannot be determined. Observed at sushi bar pot of rice without time mark. Item held for approximately 90 minutes. Operator placed time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - rice ball (74F - Hot Holding); as per employee item held out of temperature for approximately 1 hour. Employee discarded at will Observed at sushi bar under heat lamp - salmon skin (86F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator placed item in oven to reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen next to dishwasher room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed at sushi bar - 3 employees engaged in food preparation wearing bracelets. Employees removed items.
Food stored on floor. Observed container of tempura flakes stored directly on the floor. Employee stored correctly.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. -Observed food container stored inside hand washing sink at dishwashing area.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
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. -Observed employee touch dirty dishes and then removed clean dishes from dishwasher without first washing his hands. After brief education, employee then wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over precooked imitation crab legs in walk in cooler. Operator removed and stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed homemade cooked sauce date marked 2/7/2025 in walk in cooler. Sauce exceeds the 7 days shelf life. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed homemade cooked sauce date marked 2/7/2025 in walk in cooler. Sauce exceeds the 7 days shelf life.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fried tofu (68F - Cold Holding); bean sprouts (70F - Cold Holding) at cookline. Per operator, both items transfer to cookline 3 hours before the inspection. Operator placed items in walk in freezer for quick chill. -Observed shrimp (41-46F - Cold Holding); chicken (52F - Cold Holding); Beef (50F - Cold Holding); dumplings (51F - Cold Holding) at cookline plop top cooler. As per operator, all items transfer to unit 3 hours prior to the inspection. Operator transfer all items to walk in freezer for quick chill.
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 and the time removed from temperature control cannot be determined. -Observed at 3:24 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice was prepared at 2:30 p.m. Operator correctly time marked.
Handwash sink used for purposes other than handwashing. -Observed food container stored inside hand washing sink at dishwashing area.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at cookline area.
Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.
Equipment in poor repair. Observed # 4 flip top cooler at cookline ambient temperature at 51F.
Food stored on floor. -Observed various food items stored on kitchen floor.
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on walls at 3 compartment sink.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of main grill - cooked chicken quarter (47F - Cold Holding) as per operator item held out of temperature for approximately 1 hour. Operator placed bag of ice on top of item.
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 and the time removed from temperature control cannot be determined. Observed pot of sushi rice with no time mark. As per operator item held for approximately 1 hour. Operator place time mark for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer at bar - fried rice ball (115F - Hot Holding) as per operator item held out of temperature for approximately 1 hour, advised operator to raise warmer's temperature
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to cook line - food residue in drain.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan at time of inspection. Provided operator with paperwork. Operator printed form and filled it up.
Spray bottle containing toxic substance not labeled. Observed at chemical closet - sprayer bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water stored on shelf above prepping table in kitchen. Operator removed and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on shelf next to microwave, above prepping table in kitchen. Operator removed and stored properly.
Food stored on floor. Observed bucket of soy stored directly on floor next to ice machine. Operator stored correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar. Operator provided sign.
Walk-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar - wet wiping cloth stored on bar top. Operator stored correctly.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects landing on walls in dishwashing area.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority5 Intermediate7 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 00 ppm.
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. Observed employee touch dirty cups and then continue to o prepared ready to eat food without washing hands l
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects landing on walls in dishwashing area.
Raw animal food stored in same container as ready-to-eat food. Observed raw fish stored over sauce in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator removed raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pre cooked chicken in flip top cooler cold held at 46F. Per operator, chicken transfer to unit 40 minutes prior to the inspection. Operator placed ice pack on chicken for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp hot held at 117F at sushi bar area. Per operator, shrimp cooked 15 minutes before the inspection. Advice operator to reheat item to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy buildup of black mold like substance on can opener blade.
Handwash sink used for purposes other than handwashing. Observed handwash sink at cookline used as dump sink, evidence by large waste food particles found inside.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed basil sauces removed from walk in freezer to cooler yesterday morning not date marked.
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with cleaning chemical at cookline area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinking water stored on in-use food prep table.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones stored on in-use food preparation table.
Food stored on floor. Observed various food items stored on kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of Solwave microwave soiled with accumulation of old food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black substance buildup on can opener holster.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3er. Attempt -Dishwasher (Chlorine 00ppm),
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects by the employee lockers, in front of dishwasher area. Not contact with food. Employee cleaned and sanitized area. Not activity, after 30 minutes.
Raw animal food stored over/not properly separated from ready-to-eat food. Sea bass and steak above fries. Employees moved fish and steak to lower shelves
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine testing strips are not use to check properly function of dishwasher area.
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. Poster emailed to Operator
Handwash sink not accessible for employee use at all times. Sushi bar-garbage can in front of sink. Employee removed
Handwash sink used for purposes other than handwashing. Sushi bar- plastic container inside, manager removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees prepping sushi wearing watches- after manager instructed employee removed.
Floor soiled/has accumulation of debris. -Cook line- under cooking equipment -under storage racks Under dishwasher machine
Light not functioning. Ceiling light in cook line.
Light shield damaged/in disrepair. Missing light shield - ceiling of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several under shelves tables, around the entire kitchen-soiled with grease and food debris
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Top of dishwasher, sushi bar, employee placed on sanitizer bucket.
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.