COOK AND THE CORK
9890 W SAMPLE RD, Coral Springs FL 33065 · 954-752-2837
Last inspected Feb 13, 2026 · 6 visits since November 2023
APR 24
JAN 25
APR 25
SEP 25
FEB 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2024. Operator renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use wet wiping cloth/towel used under cutting board. Observed rags under cutting boards
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple rags on flip tops, cutting boards or counter tops, not stored in sani bucket
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True cooler; muscle sauce (53F - Cooling). Per operator food cooling in unit overnight. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True cooler; muscle sauce (53F - Cooling). Per operator food cooling in unit overnight. See stop sale
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory identified on menu for u Dee cooked steaks and burgers. Printed out consumer advisory operator posted
Cutting board has cut marks and is no longer cleanable. Cutting board on kitchen flip top cooler contains cut marks
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat sauce in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler; coleslaw (44-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed item back on walk in cooler to cool off. Food not prepared or portioned today
Equipment in poor repair. Gasket torn on single door stainless by cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2024. Operator renewed during inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef empanadas in walk in freezer. Operator reorganized
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 food borne illnesses with operator
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator using ROP for short rib without HACCP plan. Operator removed from ROP environment. Operator opted out of using ROP
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above raw salmon/mussels in walk in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by brooms, operator removed
Interior of microwave has accumulation of/grease/food debris.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Discussed with operator. Operator states items were sous vide yesterday. Operator labeled
Nov 29, 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in standing water on prep table by cook line. Employee placed both containers on stove to heat water to above 135F and hold there.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Employee removed cloth.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading 0ppm quaternary. Employee remade to proper 200ppm quaternary.
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.