FERN GULLY GRILL INC #2
3450 N SR 7, Lauderdale Lakes FL 33319
Last inspected Aug 14, 2025 · 11 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
JUL 24
MAR 25
JUL 25
AUG 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 10 plus small flying insects flying around front counter landing on shelving,guest seating tables and around the triple sink dish wash area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw chicken stored on top of cooked pork. Operator moved cooked pork to top shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, raw chicken (50F - Cold Holding); cooked pork (45F - Cold Holding) Operator stated held for less than two hours. Operator moved items to freezer to quick chill to get to 41°F or below.
Buildup of food debris/soil residue on equipment door handles. In kitchen and prep are, reach in coolers and doors soiled with food debris.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard used as floor matin front of cook line.
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen cook line, ceiling tiles soiled with food splash.
Current Hotel and Restaurant license not displayed. Current license not provided at time of inspection
Equipment in poor repair. In kitchen, reach in cooler not working. Being used for dry storage.
Light shield damaged/in disrepair. In storage area, four light shields missing.
Jul 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - Raw chicken (52F - Cold Holding); Raw oxtail (48F - Cold Holding); Cooked fish (53F - Cold Holding); Cooked pork (55F - Cold Holding) Cooked pig tails (47F - Cold Holding).
Spray bottle containing toxic substance not labeled. Next to prep table unlabeled bottle. Operator identified as bleach. Educated operator on proper labeling.
At walk in freezer Light not functioning.
Floor area(s) covered with standing water. Walk in freezer floor covered with standing blood water from raw meats.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Throughout kitchen area Floor tiles missing and/or in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority5 Intermediate12 Basic
Show 24 findings ▾
Container of medicine improperly stored. In kitchen prep area employee painkillers stored among food service items.
Employee washed hands with no soap. Employee came from outside rinsed without soap and began preparing food without a proper hand wash.
Live, small flying insects found Approximately 10 plus small flying insects flying around front counter landing on shelving,guest seating tables and around the triple sink dish wash area.
Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler raw goat a raw beef stored in trash bags.
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. Walk in freezer - raw salmon over raw liver.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler Raw chicken (52F - Cold Holding); Cooked fish (53F - Cold Holding); Cooked pork (55F - Cold Holding); Cooked pig tails (47F - Cold Holding) Cooked rice (47F - Cold Holding). Per operator items were held in unit over night.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - Raw chicken (52F - Cold Holding); Raw oxtail (48F - Cold Holding); Cooked fish (53F - Cold Holding); Cooked pork (55F - Cold Holding) Cooked pig tails (47F - Cold Holding).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator.
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 operator with poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front reach in cooler - cut lettuce at 10:00am- (60F - Cooling). Per operator item was prepared this morning at approximately 7am. At 11:00 am cut lettuce -(60F-Cooling. Educated operator on proper cooling methods. Operator moved to freezer for quick chill.
Handwash sink used for purposes other than handwashing.
Spray bottle containing toxic substance not labeled. Next to prep table unlabeled bottle. Operator identified as bleach. Educated operator on proper labeling.
At cook line No handwashing sign provided at a hand sink used by food employees.
At walk in freezer Light not functioning.
Cutting board has cut marks and is no longer cleanable. At front counter cutting board with visible soiled cut marks.
Floor area(s) covered with standing water. Walk in freezer floor covered with standing blood water from raw meats.
Floor not cleaned when the least amount of food is exposed. In kitchen and Around all cooking and cold unit equipment soiled with visible food and dirt debris.
Food not stored at least 6 inches off of the floor. In kitchen at cook line - bucket of seasoning on floor. In back storage area - bag of bulgar wheat stored on floor. Educated operator on proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook In use utensils sitting in dirty water at 92F. Advised operator on proper storage of utensils.
No Heimlich maneuver/choking sign posted.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Throughout kitchen area Floor tiles missing and/or in disrepair.
Time/temperature control for safety food not maintained frozen solid in a freezer. Walk in freezer - all raw meats not frozen solid.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at steam table, boiled food (112F - Hot Holding); jerk chicken (128F - Hot Holding); steamed fish (118F - Hot Holding). Per operator, items have been out of temperature for approximately 45 mins. Items placed to be reheated. - in hot box; salmon (115F - Hot Holding); fried fish (133F - Hot Holding)boiled food (124F - Hot Holding). Per operator, items have been out of temperature for approximately 30 minutes. Items placed to be reheated.
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. Observed Robert M and Aretha B. expired 12/1/2024.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed curried goat (113F @ 9:05- Reheating since 4:30); turkey neck (118F @ 9:05- Reheating since 4:30am). Items did not make it to 165F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked pasta (44F - Cold Holding). Per operator, items have been was not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked pasta (44F - Cold Holding). Per operator, items have been was not prepared or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed curried goat (113F @ 9:05- Reheating since 4:30); turkey neck (118F @ 9:05- Reheating since 4:30am). Items did not make it to 165F within 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at steam table, boiled food (112F - Hot Holding); jerk chicken (128F - Hot Holding); steamed fish (118F - Hot Holding). Per operator, items have been out of temperature for approximately 45 mins. Items placed to be reheated. - in hot box; salmon (115F - Hot Holding); fried fish (133F - Hot Holding)boiled food (124F - Hot Holding). Per operator, items have been out of temperature for approximately 30 minutes. Items placed to be reheated.
Handwash sink used for purposes other than handwashing. Observed water holding in-use utensils poured into hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler pasta cooked 3/16/25 not date marked.
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. Observed Robert M and Aretha B. expired 12/1/2024.
Food not stored at least 6 inches off of the floor. Observed in reach in cooler meat not stored 6 inches off ground. Employee removed and stored approximately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour and sugar in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils held at 79F. Employee educated about proper holding temperature of water. Employee discarded water.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects at cash register station. Operator killed and cleaned and sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over box of conch not all commercially packaged in walk-in freezer. Operator placed conch on different shelf.
Ceiling tile missing. Outside walking cooler.
Equipment in poor repair. Torn gasket on walk in freezer door
Exterior door has a gap at the threshold that opens to the outside. Side exit door.
Food stored on floor. Observed bags of beef stored on walk-in freezer floor. Operator elevated.
Old labels stuck to food containers after cleaning.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 10 Ppm rechecked 100 Ppm
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (127-130F - Hot Holding) in hot holding unit at front counter per operator held less than two hours operator increased heat.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Outside walk-in cooler.
Equipment in poor repair. Torn gasket on freezer walk-in freezer
Exterior door has a gap at the threshold that opens to the outside.in kitchen next to cook line.
Food stored on floor. Observed plastic containers of sauces stored on floor in walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with flour.
Old labels stuck to food containers after cleaning.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface
Jan 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Jan 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot pie hot holding unit at front counter (118-120F - Hot Holding) per operator held less than 1 hour. Operator placed in oven to reheat patties to 165F
Manager or person in charge lacking proof of food manager certification.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by the walk-in cooler.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw cows feet over box of cabbage in walk-in cooler. Operator placed cows feet on lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot pie hot holding unit at front counter (118-120F - Hot Holding) per operator held less than 1 hour. Operator placed in oven to reheat patties to 165F
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by the walk-in cooler.
Food stored on floor. Observed raw beef on walk-in freezer floor. Operator elevated.
Old labels stuck to food containers after cleaning. Observed old labels stuck on multiple food containers after cleaning.
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.