GARDEN GRILL AND STEAK
6175 SW 45 ST, Davie FL 33314 · 754-779-7597
Last inspected Aug 13, 2026 · 7 visits since September 2023
NOV 24
MAR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Owner paid during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025031751 | Mar 7, 2025 | May 8, 2025 | $480 |
| 2--2017036096 | Jun 29, 2017 | Aug 17, 2017 | $320 |
Inspection history
7 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline middle reach in cooler chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); raw salmon (47F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline middle reach in cooler chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); raw salmon (47F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 1. Wait station butter pats. No time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Food slicer soiled with food debris.
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed. 1. License with an expiration of 2023 posted at front counter.
Ripped/worn tin foil used as shelf cover. 1. Kitchen at storage shelf across from utility sink.
Soiled dry wiping cloth in use in kitchen on front line counter.
Working containers of flour, sugar, salt removed from original container not identified by common name at shelf above prep table.
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee washed hands with no soap. Employee washed hands in mop sink without applying soap. Reviewed proper handwashing procedures. Employee washed hands correctly.
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. Plastic bag of raw chicken stored above plastic bag of raw beef in chest freezer next to stove in kitchen. Manager inverted during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Onions (115F - Hot Holding); Cooked Potatoes (122F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink instead of employees handwashing sink. Employee washed hands correctly.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom
Cases of fries stored on floor in walk in freezer.
Covered waste receptacle not provided in women's bathroom. Unisex bathroom.
Cup with no handle used to dispense sugar. Removed during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets. Removed during inspection.
Water leaking from pipe. Employees handwashing sink in kitchen.
Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over shredded cheese and sour cream in the low boy reach in cooler on the cook line. The chef corrected.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In the reach in cooler #2, the thermometer reads 31F. The food temps at 41F. The ambient thermometer was removed.
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Owner paid during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over uncooked bacon. The items were switched.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The butter at the toaster station was not time marked. The butter was placed there less than 3 hours ago. The time mark was applied.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan on the flat top grill, sausage patties (89F - Hot Holding). The sausage has been hot holding for less than 2 hours. The sausage is being reheated to 165F to hot hold.
No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink for the ware washing area. Paper towels were provided
No soap provided at handwash sink. At the hand wash sink in the warehouse washing area. Soap was provided.
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.
Carbon dioxide/helium tanks not adequately secured. Next to the toaster station in the kitchen.
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sausage (101F - Hot Holding). The item had been in the steam table less than 1 hour. The item was moved to the flat top grill to reheat to 165F to hot hold.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand sink. Napkins were provided
No soap provided at handwash sink. At the front counter hand sink. The operator refilled the dispenser
Carbon dioxide/helium tanks not adequately secured. Next to the dish area
Working containers of food removed from original container not identified by common name. A spray bottle of water next to the utility sink at the end of the cook line. The operator labeled the bottle.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Blend cheese opened 2 days ago without date marked inside walk in cooler. Operator date marked during inspection.
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 for Two new employees(Alina and Trinity) hired less than 60 days ago.
Bowl or other container with no handle used to dispense brown sugar in kitchen. Operator discarded 2 ounce soufflé cup.
Shelf under crepe station with rust that has pitted the surface in kitchen.
Water leaking from pipe under 3 compartment sink in kitchen.
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.