EVENTS BY GRATEFUL PALATE
3003 NE 32 AVE, Fort Lauderdale FL 33308 · 954.565.2855
Last inspected Aug 26, 2026 · 10 visits since December 2023
DEC 24
MAR 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
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. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in unit #2 - cooked wings (50-52F); cooked shrimp (50-52F). Per operator items cooked approximately 3.5 hours ago. Reviewed proper cooling. Operator voluntarily discarded items.
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 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. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. 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. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - triple door - raw fish (48-49F); cheese (48-49F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. 2. Cookline - low boy - raw fish (48-49F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 3. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in unit #2 - cooked wings (50-52F); cooked shrimp (50-52F). Per operator items cooked approximately 3.5 hours ago. Reviewed proper cooling. Operator voluntarily discarded items.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cookline - Raw fish stored over/not properly separated from ready-to-eat cooked vegetables. Operator stored all items properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep employee handled personal cell phone then handled pan with ready to eat pie filling. Employee washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep room. Operator replaced.
Waste line missing at soda gun holster. 1 bat soda gun.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer at front line, soda gun nozzle at bar,
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Ceiling shows damage or is in disrepair. At coffee station.
Cove molding at floor/wall juncture broken/missing. At entrance of kitchen
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. In pastry area by hws
Ice buildup in walk-in freezer.
Standing water in bottom of reach-in-coolers at cookline.
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster at bar.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep area.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 dented 6 Lb can shredded sauerkraut by Monarch 2 dented 6 Lb cans marinara sauce by Monarch
Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in cooler across from 3door; raw chicken skewers over ready to eat deviled eggs, operators stored properly.
Handwash sink used for purposes other than handwashing. -Wait station; strainer stored in hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink, operator provided.
No soap provided at handwash sink, operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling shows damage or is in disrepair. -Waitstation
Ceiling tiles/vents soiled with accumulated dust /mold-like substance. -Dry storage room vent over table decorations -Bakery room approximately 4 vents.
Cove molding at floor/wall juncture broken/missing. -kitchen entry door.
Damage to wall. -Wall next to handwashing sink in bakery room.
Floor area(s) covered with standing water. -Next to hotbox at prep area in front of cookline.
Standing water in bottom of reach-in-cooler. -Bakery Room 3door cooler.
Feb 7, 2024□ 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pastry prep room with no hand wash sink. Per Plan Review, establishment must submit current plans.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers return to kitchen with soiled dishes, then pick up and serve plated food without washing hands. Chef instructed serves to wash hands. Observed proper handwashing thereafter.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink and then prepared food. Reviewed proper hand washing and employee properly washed hands.
Handwash sink used for purposes other than handwashing. Tray in expo hand sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator provided email communication with Plan Review from Jan 31, 2024.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Buildup of food debris/soil residue on equipment door handles and gaskets. Dessert room - triple door reach in and reach in freezer handles and gaskets visibly soiled.
Exterior door has a gap at the threshold that opens to the outside. Exit door next to walk in units has opening at bottom right of door.
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pastry prep room with no hand wash sink. Per Plan Review, establishment must submit current plans.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. Employee in pastry room touched personal cell phone then engaged in food prep without washing hands. Employee washed hands and put on gloves.
Operating with an expired Division of Hotels and Restaurants license.
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 to operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pastry prep room with no hand wash sink. Per Plan Review, establishment must submit current plans.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Freezer handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in pastry room. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Under all shelving - Dry storage.
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 chocolate bits. Operator stored properly.
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.