GRAND CAFE SANDWICH & ESPRESSO BAR
2905 STIRLING RD, Hollywood FL 33312 · 954.986.6860
Last inspected Feb 9, 2026 · 6 visits since October 2023
JAN 24
OCT 24
FEB 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Accumulation of dead flying insects in control devices. Observed accumulation of dead flying insects in control device located next to rear entrance. Not installed above any food preparation/storage areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 13 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding) being held on speed rack in kitchen for approximately 1.5 hours. Operator moved to oven to begin cooking
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight. Sushi rice not time marked and no written plan for time as a public health control. Discussed with operator and provided time as a public health control written plan. See Stop Sale.
Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse containers. Discussed with operator. Operator instructed employee to use three compartment sink
Show the remaining 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead flying insects in control devices. Observed accumulation of dead flying insects in control device located next to rear entrance. Not installed above any food preparation/storage areas
Nonfood-contact surface soiled with grease, food debris,dust. Observed on screen mounts, poles to shelving at cook line flip top cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door stainless outside of office area
Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket
Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in three compartment sink. Operator moved to walk in cooler
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed in office area. Operator moved outside
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw repackaged tuna was stored over mango chunks. The tuna was moved down.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen, cooked potatoes (57F - Cold Holding); pooled egg whites (57F - Cold Holding). The items were stored on the counter top at room temperature. The items were moved to the refrigerator to cool and cold hold. The items were not prepped or portioned today.
Buildup of food debris/soil residue on equipment door handles. Walk in refrigerator and freezer doors. The cook cleaned and sanitized
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, a flat of raw shell eggs was stored on top of a bucket of tomato sauce. The eggs were relocated to the cook line.
Bowl or other container with no handle used to dispense food. In the cook line flip top cooler, a small bowl was being used to dispense the tomato cucumber salad. The bowl was removed
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread stored inside to go bags, inside low boy freezer at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (46°F - Cold Holding) stored inside low boy cooler at bar. Per operator, milk stored in cooler for approximately 2 hrs. Operator put milk to walk in cooler to quick chill.
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 and the time removed from temperature control cannot be determined. Observed butter pats stored at cook line without date mark. Per operator, butter pats stored at cook line for approximately 2 hrs. Operator put time mark on butter.
Toxic substance/chemical improperly stored. Observed hydrogen peroxide stored next to baking soda on dry storage shelf in kitchen. Operator removed.
Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown solution stored on floor at cook line. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at bar. Operator had employee clean and sanitize ice machine during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware.
Insect control device installed over food preparation area. Observed bug zapper installed over chest freezer 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.