FRANCISCA CHARCOAL CHICKEN AND MEATS
2258 S UNIVERSITY DR, Davie FL 33324 · 954-530-6573
Last inspected Jul 30, 2026 · 9 visits since December 2023
JUL 24
FEB 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held at 112F in kitchen. Per operator, rice transfer to cookline 1 hour prior to inspection. Advice operator to reheat rice to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023023687 | Mar 23, 2023 | May 25, 2023 | $400 |
| 2--2023015238 | Jan 19, 2023 | Apr 18, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in the dishwashing area with a rag stored in it. Operator removed rag.
Wiping cloth sanitizing solution stored on the floor. Operator picked up bucket from the floor.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. Observed Dishwasher (Chlorine 0ppm) and the container for the chemical for the machine is empty. Operator switched to the 3CS.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals in the dishwashing area. As per operator chemical is sanitizer. Operator properly labeled.
Bowl or other container with no handle used to dispense food. Observed scoop without a handle used to dispense sugar in the kitchen. Operator removed scoop without a handle.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary sanitizer at time of inspection.
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/. Observed restaurant in operation with 7 employees and no certified food service manager available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for surface temperature when using hot water as a sanitizer for the dish machine.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cases of whole chicken (45-49F - Cold Holding) stack up out at room temperature. Per operator delivered 30 minutes before inspection. Operator placed ice bags on chicken.
Handwash sink not accessible for employee use at all times. Observed prep table in front of hand washing sink at dishwasher area.
Handwash sink used for purposes other than handwashing. Observed cook fill up six pan of water at the hand washing sink on cook line. Observed sanitizer bucket store in hand washing sink in dishwasher area.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line.
Floor area(s) covered with standing water. At handwashing sink on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 96F on cook line
Wiping cloth sanitizing solution stored on the floor. Underneath 4 burner stove on the floor
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line-lower cooler, raw snapper over portioned cooked pork belly, employee placed snapper on bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. butter mix with rosemary (112F - Hot Holding); cheese buns (80F - Hot Holding). Per manager food hot held less than 2 hours, employee moved to cold holding unit. Manager stated food rotate in less than 4 hours, advised operator to use TPHC, form provided and explained to operator.
Spray bottle containing toxic substance not labeled. Dishwasher area, Bottle containing soap, employee labeled.
Cutting board has cut marks and is no longer cleanable. Cutting board next to steam table.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- food containers stacked wet, 'em begins to remove from piles.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth on prep tables in food preparation, employee removed and placed on sanitizer solution.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steaks cold held at 59F in refrigerator drawers. Pre operator, item transfer to unit 2 hours prior to inspection. Operator advised me that unit had turned off by mistake. Operator placed ice packs on steaks for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held at 112F in kitchen. Per operator, rice transfer to cookline 1 hour prior to inspection. Advice operator to reheat rice to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer questions as it relates to sanitizer and its usages. Unable to determine sanitizer used in establishment.
Handwash sink not accessible for employee use at all times. Observed hand wash sink block with garbage container. Operator relocate garbage can.
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/ Manager arrived during inspection.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cooked rice.
Food stored on floor. Observed container with food items stored on walk in cooler floor. Operator removed and stored properly.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Maduros (115-127F - Hot Holding); tequeno (99-105F - Hot Holding) under heat lamp at prep station per operator held for thirty minutes. Operator reheated items and placed items closer to the heat lamp. Also explained to the operator had option to put items on time.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Spray bottle containing toxic soap substance not labeled. Operator labeled
Bowl or other container with no handle used to dispense food. Observed in rice cooker a bowl or other container with no handle. Operator removed
Commercially processed reduced oxygen packaged fish branzino bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained to operator correct way to wash rinse and sanitize.
Food not stored at least 6 inches off of the floor. Observed box of meat stored on the floor at prep station. Operator elevated
Soiled dry wiping cloth in use at flip top cooler cutting board.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on the floor underneath four burner stove. Operator removed
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.