FERDOS GRILL
4300 N FEDERAL HWY, Fort Lauderdale FL 33308 · 954-492-5552
Last inspected May 4, 2026 · 9 visits since October 2023
MAR 24
JAN 25
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
9 visits, newest first
May 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and began handling food pans without first washing hands. Reviewed proper hand washing and cook washed hands.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles and Cookline shelving.
Equipment in poor repair. Loose gaskets - expo reach in
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Under all dry storage shelving. Under all Cookline cooking equipment.
Hole in or other damage to wall. Dry storage next to walk in cooler.
Interior of both Cookline microwaves has accumulation of black substance/grease/food debris.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Cookline Yukon unit - Raw shell eggs stored over/not properly separated from ready-to-eat cooked chicken. Operator stored all items properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and began handling food pans without first washing hands. Reviewed proper hand washing and cook washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook used cell phone then put on gloves and began handling food items. Reviewed proper hand washing and cook washed hands.
Gyro meat in a broiler that is turned off. Operator turned on broiler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cookline - Yukon unit - milk - per operator opened over 24 hours ago. Operator date marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Personal in charge - Chaiben Elias.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by equipment. Operator removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles and Cookline shelving.
Equipment in poor repair. Loose gaskets - expo reach in
Floor soiled/has accumulation of debris. Under all dry storage shelving. Under all Cookline cooking equipment.
Hole in or other damage to wall. Dry storage next to walk in cooler.
Interior of both Cookline microwaves has accumulation of black substance/grease/food debris.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. In prep room
Cove molding at floor/wall juncture broken/missing throughout kitchen.
Floor soiled/has accumulation of debris at wait station and prep area has accumulation of debris.
Ice buildup in reach-in freezer at front line. And reach in freezer closest to microwave.
No handwashing sign provided at a hand sink used by food employees for Cookline hand washing sink by triple sink.
Open dumpster lid.
Screen in rear door missing.
Oct 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. In prep room
Cove molding at floor/wall juncture broken/missing throughout kitchen.
Floor soiled/has accumulation of debris at wait station and prep area has accumulation of debris.
Ice buildup in reach-in freezer at front line. And reach in freezer closest to microwave.
No handwashing sign provided at a hand sink used by food employees for Cookline hand washing sink by triple sink.
Open dumpster lid.
Screen in rear door missing.
Wiping cloth sanitizing solution stored on the floor.
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 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. Dishwasher (Chlorine 0ppm)
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloved hands touched ear then continued to place clean dish ware in storage. Reviewed proper hand washing and glove usage with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef over ready to eat frozen pita bread.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken not in commercial packaging over frozen raw beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with gloved hands touched ear then continued to place clean dish ware in storage. Reviewed proper hand washing and glove usage with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline hummus (54F - Cold Holding) observed over stacked in food container, held on unit less than 4 hrs operator began to portion to place in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline; rice (110F - Hot Holding)held in unit less than 4 hrs, reviewed hot holding procedures with operator, operator began to reheat rice to 165F
Handwash sink used for purposes other than handwashing. Wait station hand washing sink used as storage for utensils. Cookline handwashing sink next to triple sink used as storage for plastic and glass containers.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. In prep room
Cove molding at floor/wall juncture broken/missing throughout kitchen.
Floor soiled/has accumulation of debris at wait station and prep area has accumulation of debris.
Food stored on floor. Cases of water stored on floor at wait station, operator stored properly.
Ice buildup in reach-in freezer at front line. And reach in freezer closest to microwave.
No handwashing sign provided at a hand sink used by food employees for Cookline hand washing sink by triple sink.
Open dumpster lid.
Screen in rear door missing.
Wall soiled with accumulated grease, food debris in prep area by floor mixer.
Wiping cloth sanitizing solution stored on the floor.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled fingernails. Reviewed proper hand washing with operator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Quaternary 400ppm), operator made new solution Sanitizer Bucket (Quaternary 200ppm)
Employee washed hands in triple sink not an approved handwash sink.
No quaternary chemical test kit provided when using sanitizer for wiping cloths.
Quaternary Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -Sanitizer Bucket (Quaternary 400ppm)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -One door reach in cooler at cook line cooked chicken and cooked beef made 2 days ago not properly date marked.
Cove molding at floor/wall juncture broken/missing throughout kitchen.
Floor at wait station and prep area has accumulation of debris.
Hole in or other damage to wall throughout kitchen.
Ice buildup in 2 reach-in freezers in kitchen and 1 at wait station.
Interior of refrigerator in disrepair/has exposed insulation. -Walk in cooler
No handwashing sign provided at a hand sink used by food employees. -Cookline hand washing sink by triple sink.
Screen in door torn/in poor repair at prep area.
Standing water in bottom of salad station reach-in-cooler.
Wall soiled with accumulated grease /food debris. -Prep area by floor mixer.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw shell eggs stored over ready to eat hummus, operator stored properly.
Food stored on floor. -Prep area; bulk container of chickpeas -Walk in cooler; bulk container of garlic sauce
Ice buildup in reach-in freezer.
In-use utensil stored in sanitizer between uses. Operator removed sanitizer and stored dry.
Open dumpster lid.
Single-service articles improperly stored. -Bulk single service to go boxes stored on floor.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Operators Thermometer calibrated at 35°F
Handwash sink used for purposes other than handwashing. Hand dash sink by dish machine used to prep food. Food scraps in sink.
Food stored on floor. In walk in cooler, buckets of food stored on floor.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
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 reportable illnesses and provided operator with 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Expo soda fountain nozzles. Operator cleaned during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection.
Floor area(s) covered with standing water. By dish machine and by ice machine.
Hole in or other damage to wall. By water heater.
In-use ice scoop stored on soiled surface between uses. Operator removed.
In-use utensil stored in sanitizer between uses. Operator removed.
Interior of microwave has accumulation of black substance/grease/food debris. Expo area and cookline. Operator cleaned during inspection.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Only drainboard on one side of triple sink. Shelving above is delaminated particle board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above triple sink.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Delaminated shelving above triple sink.
Reach-in cooler shelves with rust that has pitted the surface. Beverage cooler.
Working containers of food removed from original container not identified by common name. Bulk container of sugar. Operator 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.