GIARDINO GOURMET SALADS
13775 W SUNRISE BLVD, Sunrise FL 33323 · 954-900-3457
Last inspected Aug 26, 2026 · 7 visits since October 2023
OCT 23
AUG 24
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Inspector email procedure to manager. Manager printed and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019029962 | Jun 8, 2019 | Jul 11, 2019 | $400 |
Inspection history
7 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station- Cooked Chickpeas (50F Cold Holding ); Cooked Corn (48F- Cold Holding) Cooked Peppers (46F- Cold Holding); Blue Cheese Crumbles (48F - Cold Holding); Cooked Beets (47F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener soiled. Cleaned during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms.
Jan 20, 2026Inspection 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 cold held at greater than 41 degrees Fahrenheit. Salad Station-; Cooked Chickpeas (50F - Cold Holding); Cooked Corn (51F - Cold Holding) Per Manager food items in unit less than 4 hours from reach in cooler. Items not prepared or portioned today. Manager moved back to reach in cooler to quick chill.
Handwash sink not accessible for employee use at all times. Measuring cup stored in employees handwashing sink in kitchen. Removed during inspection.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom not completely closed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf above and next to customer's drink on rack at entrance of kitchen. Manager removed during inspection.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. One employee who has been with the company for 6 months does not have proof of food safety training.
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Operator corrected to 200 ppm.
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. In the front counters lower cold holding unit cooked boiled eggs ( 44-47F - Cold Holding), shredded cheese ( 47F - Cold Holding). As per operator not prepared or portioned today. Items out of temperature for more than 4 hours. In the front counters top cooler tuna salad ( 50f -58f cold- holding).As per operator not prepared or portioned today. As per operator food out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counters lower cold holding unit cooked boiled eggs ( 44-47F - Cold Holding); shredded cheese ( 47F - Cold Holding). As per operator not prepared or portioned today. Items out of temperature for more than 4 hours. In the front counters top cooler tuna salad ( 50f -58f cold- holding).As per operator not prepared or portioned today. As per operator food out of temperature for more than 4 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Counters near prep area soiled with food debris.
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. One employee who has been with the company for 6 months does not have proof of food safety training.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching chicken peas and brown sugar. Operator removed.
Aug 29, 2024Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed cooked salmon thawed in ROP in reach in cooler across from 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at 3 compartment sink.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonia concentrations at triple sink at 0ppm. Employees removed utensils from water and made a new sanitizing solution. Solution: 150 ppm.
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. Inspector email procedure to manager. Manager printed and posted.
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. Form was emailed to manager to be printed and completed by employee/manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Kitchen across from prep table. Observed employee jacket stored on top of opened case of water. Observed employee bag stored next to beverages. Manager removed and stored appropriately.
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.