GRIO EXPRESS
4308 N SR 7, Fort Lauderdale FL 33319 · 954.497.1925
Last inspected Jun 23, 2026 · 16 visits since November 2023
FEB 25
APR 25
SEP 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 42 points off where it started.
Establishment operating with no potable running water. Observed no running water at three compartment sink, hand washing sink employee bathroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079121 | Sep 22, 2025 | Apr 10, 2026 | $800 |
| 2--2024013171 | Feb 27, 2024 | Aug 12, 2024 | $400 |
| 2--2020024687 | May 19, 2020 | Jul 15, 2021 | — |
| 2--2021003557 | Dec 15, 2020 | Jun 1, 2021 | $400 |
| 2--2019041502 | Jul 23, 2019 | Feb 26, 2020 | $800 |
| 2--2018006582 | Feb 1, 2018 | Oct 15, 2018 | $650 |
| 2--2018009109 | Feb 20, 2018 | Oct 15, 2018 | $650 |
| 2--2016018702 | Apr 4, 2016 | Nov 14, 2016 | $300 |
| 2--2015020621 | Apr 15, 2015 | Jul 23, 2015 | $680 |
Inspection history
16 visits, newest first
Jun 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Pikiliz (67F - Cold Holding). Per operator item was out for approximately one hour. Operator placed item in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked rice (132F - Hot Holding), cooked turkey (118F - Hot Holding). Per operator items were out of temperature for less than 1 hour ago. Advised operator to place food on stove and reheat items. Operator reheated foods to -cooked rice (202F - Hot Holding) cooked turkey (197F - Hot Holding).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 8 findings ▾
No probe thermometer provided to measure temperature of food products.
Non-pitting surface rust on food-contact equipment. Dry storage rack shelf in kitchen.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen.
Food stored on floor. 1.In kitchen case of plantain stored on floor. 2.At front counter cases of bottled drinks stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled with grease, food debris, dirt, slime or dust. 2. Throughout kitchen is soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler shelves with rust that has pitted the surface. Interior of chest freezer to back of establishment.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at cook line.
Stored food not covered. Interior of chest freezer to back of establishment, cooked rice stored uncovered. Operator covered during the inspection.
Dec 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Person in charge-Fred Brown
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Plumbing system in disrepair. At kitchen, designated hand sink is clogged.
Dec 1, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer.
No hot running water at mop sink. Mop sink water reading 81F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed.
Nov 17, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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 poster to operator.
Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No hot running water at mop sink. Mop sink water reading 81F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed.
Nov 12, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority6 Intermediate4 Basic
Show 10 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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 poster to operator.
Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer.
No hot running water at three-compartment sink. Observed 3 compartment sink water reading 83F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, hand wash sink has no hot water. Water at 81F Employee rest room hand wash sink no hot water. Water 81F.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No hot running water at mop sink. Mop sink water reading 81F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed.
Nov 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority7 Intermediate8 Basic
Show 16 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - Cooked onions (100F - Hot Holding), Cooked goat (120F - Hot Holding).Per operator items were made and held in unit approximately less than 3 hours ago. Advised operator reheated items on stove. Operator reheated items to - Cooked onions (175F Hot Holding ), Cooked goat (185 - Hot Holding).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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 poster to operator.
Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer.
No hot running water at three-compartment sink. Observed 3 compartment sink water reading 83F
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee rest room no paper towels. Operator provided during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, hand wash sink has no hot water. Water at 81F Employee rest room hand wash sink no hot water. Water 81F.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen card board on floor is soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line soiled with food debris. Operator cleaned during inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No hot running water at mop sink. Mop sink water reading 81F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed.
Stored food not covered. Observed in chest freezer in ware washing area - Raw Fish stored uncovered. Operator covered during the inspection.
Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey thawing on counter in preparation area. Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began prepping food without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked turkey (52F - Cold Holding); cooked pork (52F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into reach in freezer to quick chill.
Manager or person in charge lacking proof of food manager certification. Person in charge-Fred Brown
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No soap provided at handwash sink. At kitchen, prep area, No soap at handwashing sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen, soiled cardboard on floor.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen cook line, in use utensils stored in standing water 85F. Operator removed utensils.
Plumbing system in disrepair. At kitchen, designated hand sink is clogged.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Picliz (64F - Cold Holding) on prep table at room temperature per. Observed cooked turkey legs (44-56F - Cold Holding)on prep table out at room temperature. Per operator held out of temperature less than 3 hours. Employee placed in freezer chest to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (108F - Hot Holding) cooked potatoes (67F - Hot Holding) per operator out of temperature less than 3 hours. Employee turned up steam table
Handwash sink not accessible for employee use at all times. Observed hotel pan over hand washing sink in kitchen.
Lack of toilet tissue at each toilet. In one bathroom
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bathrooms
Bathroom facility not clean. Both bathrooms toilet bowls Hand washing sink in other bathroom.
Buildup of food debris/soil residue on equipment door handles. Reach in refrigerators
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen area.
Floor soiled/has accumulation of debris. Underneath 3 compartment sink. Next to fryer and behind cook line out.
Food stored on floor. Observed plastic water bottles and gatoraid stored on the floor at front counter
Hole in or other damage to wall. Behind freezer chest in rear kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a bucket stored in standing water 77F in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE reach in cooler interior/shelves have accumulation of soil residues.
Stored food not covered Observed cooked chicken, black rice and legumes not covered in freezer chest. Employee covered.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Reach in refrigerator in kitchen soiled with food debris and grease residue
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard on floor. Not easily cleanable.
Current Hotel and Restaurant license not displayed. Old license displayed
Open dumpster lid.
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary test strips.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On kitchen floor in front of stove
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen water stain.
Hole in or other damage to wall. In rear kitchen behind freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Metal stem-type thermometer soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today.See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in GE refrigerator/ freezer pikliz (50F - Ambient Cooling) per operator cooling since 10:00am Operator placed in freezer for cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black rice (66F - Hot Holding) sitting on top of steam table. Per operator held less than 4 hours. Operator reheated rice.
Manager or person in charge lacking proof of food manager certification. Pic Jean Troussaint
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary test strips.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On kitchen floor in front of stove
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen water stain.
Equipment in poor repair. Freezer chest broken off hinges
Food stored on floor. Plantains stored on floor in back kitchen. Observed plastic water bottles stored on floor at front counter.
Hole in or other damage to wall. In rear kitchen behind freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE refrigerator/freezer in rear kitchen interior/shelves have accumulation of soil residues.
Apr 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen.
Equipment in poor repair. Freezer chest lid broken off the hinges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, food debris, dirt, slime or dust
Feb 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen.
Equipment in poor repair. Freezer chest lid broken off the hinges.
Food stored on floor. Observed cases of plastic water bottles on floor at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, food debris, dirt, slime or dust
Feb 27, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone than engage in food preparation.
Establishment operating with no potable running water. Observed no running water at three compartment sink, hand washing sink employee bathroom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onions and peppers (63F - Cold Holding); pikla (62F - Cold Holding) on counter in kitchen per operator held less than four hours. Operator placed in ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (105F - Hot Holding) sitting on top of steam table. Per operator less than 4 hours. Operator reheated.
Manager or person in charge lacking proof of food manager certification.
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 substance degreaser not labeled.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen.
Equipment in poor repair. Freezer chest lid broken off the hinges.
Food stored on floor. Observed cases of plastic water bottles on floor at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 75F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, food debris, dirt, slime or dust
Time/temperature control for safety food thawed in an improper manner. Observed containers of frozen chicken,pork sitting out on freezer chest in room temperature
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips.
Equipment in poor repair. Freezer chest lid broken off the hinges.
Screen in door torn/in poor repair. Observed torn screen in back entrance of kitchen.
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage and carrots (65F - Cold Holding); cooked onions (56F - Cold Holding) sitting on prep table at room temperature. Per op held less than 4 hours. Operator placed items in ice bath
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips.
No handwash sink located in or immediately adjacent to bathroom. Observed in customer bathroom the hand washing sink missing. Per operator customer broke sink and In process of replacing sink.
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.
Equipment in poor repair. Freezer chest lid broken off the hinges.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a bucket with utensils being stored in standing watrer temperature 80F.
Screen in door torn/in poor repair. Observed torn screen in back entrance of kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed containers of frozen cooked turkey sitting on top of freezer chest at room temperature. Operator placed items in refrigerator.
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.