FRESH KITCHEN DAVIE
2853 - 2855 S UNIVERSITY DR, Davie FL 33328 · 954 659 3131
Last inspected Jun 22, 2026 · 8 visits since January 2024
FEB 25
FEB 25
AUG 25
JAN 26
JUN 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 110F. Operator increased temperature and brought it back up to 135+.
★ 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--2022045390 | Jul 26, 2022 | Feb 22, 2023 | $200 |
Inspection history
8 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 110F. Operator increased temperature and brought it back up to 135+.
Jan 12, 2026Inspection 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as degreaser.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of case of canned food product on back dry storage shelf. Manager removed bag.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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. Dishwasher handled clean pans from dish machine immediately after scrubbing and rinsing pans without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line stopped to drink and continued working with food items without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves.
Employee eating in a food preparation or other restricted area. Employee drinking from water bottle on cook line. Manager reminded employee to leave line when stopping to drink.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at prep line. Manager removed.
Stored food not covered. In walk in cooler, cooked chickpea salad at proper temperature not covered. Manager added lids.
Feb 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as degreaser.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in kitchen make line. Manager removed cloth.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on chemical shelf by cooler door. Manager marked as sanitizer.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher has wash sink set up in middle instead of first sink. Employee drained and cleaned sink and reset in proper order.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers of standing water in kitchen make line. Heating units tripped off. Employee reset and turned back on.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine. Debris build up on top of dish machine. Employee cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf next to containers of dry spices. Employee moved bottle to drink holder rack on wall.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front make line wearing watch. Employee removed watch.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chic peas (130F - Hot Holding) less than four hours ago in cook line steam table. Operator reheated to 180F during inspection.
Behind ice chute soiled with slime in dining room. Operator cleaned and sanitized ice chute during inspection.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer correctly the cooking temperature for fully cooked grill chicken in cook line. Cook answered cooking temperature at 140F, Educate cook on proper cooking temperature.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable in prep station. Operator discarded
Jan 22, 2024Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours. Operator discarded. See stop sale
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. Emailed procedures to manager
No type of measuring device available( heat strip or heat thermometer )for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no beard guard/restraint while engaging in food preparation in cook line. Operator put on beard guard
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 79F in cook line. Observed heated equipment turned off. Operator discarded water and placed in container with no water.
Single-service articles not stored inverted or protected from contamination. Serving bowls at front counter, operator inverted
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm in cook line. Operator remade to 200ppm quaternary.
Working containers of food removed from original container not identified by common name. Oil bottle in cook line not labeled. Operator labeled oil
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.