DEL FRISCO'S GRILLE
501 LAS OLAS BLVD STE 150, Fort Lauderdale FL 33301 · 754.312.3235
Last inspected Aug 11, 2026 · 7 visits since April 2024
FEB 25
APR 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056299 | Jul 10, 2025 | Aug 20, 2025 | $200 |
Inspection history
7 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the raw meat mixture was stored over tomato sauce and other dressings. The meat mixture was moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the Hot box; baked potatoes (125F - Hot Holding). The item was in the hot box for less than 3 hours. The temperature was increased to reheat to 165F to hot hold.
Jan 29, 2026Inspection 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Spray bottle containing toxic substance not labeled. A spray bottle of sanitizer at the server station was not labeled. The manager labeled the bottle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The dry storage plastic shelving is soiled.
Old labels stuck to food containers after cleaning. On the container storage shelving in the prep area.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cookline employee was on phone, then put on gloves and began working with ready to eat food - hard boiled eggs - without first washing hands. Employee washed hands and put on new gloves.
Server handled soiled glassware and then picked up clean bowls without washing hands. Reviewed proper hand washing and employee washed hands.
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 - Cookline butter. Per operator out for 45 minutes. Operator time marked.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
Carbon dioxide tanks not adequately secured. By dish machine.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold rail 1 cut cabbage (50F - Cold Holding). Observed items under no temperature control. Per operator items brought out from cooler less than four hours ago. Operator placed item in cooler to cool
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. Tphc Butter at wait station not times marked. Per operator butter out less than four hours. Operator time marked
Handwash sink used for purposes other than handwashing. Parts for grill stored in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided
Carbon dioxide/helium tanks not adequately secured. Co tanks in dish area not secure to wall
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep area shelf above cold rail 4. Operator removed Keys
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch's while preparing foods
Floor area(s) covered with standing water. Standing water on floor across from dish area
No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer in cold rail 1. Operator provided thermometer
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee handled soiled equipment and utensils and then touched clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Plastic wall mounted knife holder visibly soiled - prep area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator began updating menu during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter - operator filled out Time as a Public Health control form during inspection.
Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 72F. Operator changed water and moved to heat source.
In-use ice scoop stored in visibly soiled container between uses. Operator removed.
Stored food not covered. Cookline - ice cream - flip reach in freezer. Operator covered.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 cookline Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw fish stored over ready to eat cooked shrimp. Salad prep area - raw fish stored in same pan as ready to eat guacamole. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw ground beef stored over raw pork. Operator stored all items properly.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Visibly soiled knife holder containing clean knives in prep area. Operator removed and cleaned. - Bar - 2 soiled soda guns. Operator cleaned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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. Walk in cooler - Sealed ROP raw fish still in packs. Item with ice crystals on packs. Operator immediately opened packages.
In-use tongs stored on equipment door handle between uses. Cookline - tongs stored on oven handles. Operator removed.
Waste line missing at soda gun holster. 1 bar soda gun.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw salmon, changed gloves and then grabbed cleaned plate to serve food. Employee washed hands after discussion.
In-use utensil stored in unclean water at 72F degrees Fahrenheit...employee removed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24, creamed spinach 4/24/24 at walk in cooler. Stop sale issue. Employee discarded food.
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.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24, creamed spinach 4/24/24 at walk in cooler.
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....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen, food not prepped or portion today, food being more than 4 hours ( since yesterday) ).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen, food not prepped or portion today, food being more than 4 hours ( since yesterday) ). Stop sale issue. Employee discarded food.
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...scoop butter 72F at expo line being held less than 4 hours. Employee time marked
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink in griddle station. Discussed with manager, employee cleaned
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..... tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package
Working containers of food removed from original container not identified by common name...clear gel. Employee 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.