MALBEC GRILL
7351 SR 7, Parkland FL 33073 · 954.906.5115
Last inspected Aug 25, 2026 · 10 visits since August 2023
JAN 25
AUG 25
JAN 26
JUN 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. License expired 12/1/2025 License expired less than 60 days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023045897 | Aug 10, 2023 | Sep 18, 2023 | $200 |
| 2--2015034775 | Jun 11, 2015 | Aug 21, 2015 | $680 |
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 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. Flip top at cook line at beef burgers (49F - Cold Holding); cut tomatoes (50F - Cold Holding). Chef put on ice on half items and moved the rest to walk in cooler. Chef stated items on cook line was just filled two hours ago after lunch rush.
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.
Carbon dioxide/helium tanks not adequately secured. Tanks by fountain drinks not secured
Cove molding at floor/wall juncture broken/missing. Cove molding in kitchen is missing in various places
Show the remaining 8 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee on cook line had an open bottle of water on prep table. Employee discarded bottle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee on cook line had cell phone on cutting board. Employee removedCorrected On-SiteCorrected On-Site**
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line engaged in food preparation wearing wristwatches. Employees removed watches
Food stored on floor. Pot of peeled potatoes on the floor in walk in. Employee removed pot of tomatoes
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by dishwasher
Stored food not covered. Stored food, chicken, beef in freezer not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on cook line with stickers not washed. Chef removed stickers and washed before cutting
Jun 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine ppm at 0 Chef changed bucket and primed to 100 ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook enter cook line stated to work without washing hands. Told cook to wash hands and told manager
Non-food grade paper/paper towel used as liner for food container. Octopuses wrapped in brown paper towel, cook removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cooked chicken wings and cut onions. Cook moved chicken
Handwash sink used for purposes other than handwashing. Handwashing sink at cook line with pots inside, cook remove
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by dishwasher with hot water at 79°f
Carbon dioxide/helium tanks not adequately secured. Tanks in small soda room not secured
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. Salmon thawed and still in reduced oxygen package, chef removed from reduced oxygen package
Cove molding at floor/wall juncture broken/missing. Cove molding by the walk in cooler and reach in freezer missing
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by dishwasher
Mar 10, 2026□ 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 ▾
Handwash sink does not have enough water pressure to properly wash hands. Not enough pressure at hot water at handwashing sink on cook line
Carbon dioxide/helium tanks not adequately secured. In coffe area wait station tanks are not secured
No Heimlich maneuver/choking sign posted.
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef removed paper towels.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2025 License expired less than 60 days
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (45F - Cold Holding); burgers (45F - Cold Holding) flip top cooler by cook line. Chef said items were prepared appropriately two hours ago. Chef moved items to different cooler to investigate.
Handwash sink does not have enough water pressure to properly wash hands. Not enough pressure at hot water at handwashing sink on cook line
Handwash sink used for purposes other than handwashing. Handwashing sink at front bar being used as a storage unit. Barmaid removed all items in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.. No paper towels at handwashing sink by cook line. Chef refilled paper towels
Spray bottle containing toxic substance not labeled. Spray bottle with blue chemicals had no type of labeling. Chef put a label of contents on bottle.
Carbon dioxide/helium tanks not adequately secured. In coffe area wait station tanks are not secured
In-use utensil stored in standing water less than 135 degrees Fahrenheit.utensils on cook line sitting in standing water. Chef removed water.
No Heimlich maneuver/choking sign posted.
Uncleanable knife block in use to store knives. Knife block on cook line with knives in it.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine ppm at 0. Manager changed sanitizer bucket and primed to 100 ppm
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a food liner on cook line. Cook removed paper towel
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at steak (47F - Cold Holding); beef (47F - Cold Holding), cook-moved items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in back prep room has no paper towels. Manager refilled paper towels
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cutting board. Employee discarded bottle of water
Exterior door has a gap at the threshold that opens to the outside. A hole in the bottom of the rear exit door.
No Heimlich maneuver/choking sign posted.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the handwashing sink at front bar. Bartender refilled paper towels
Carbon dioxide/helium tanks not adequately secured. Co 2 tanks by the customer drink ice in wait station not secure.
No Heimlich maneuver/choking sign posted.
Uncleanable knife block in use to store knives. A wooden knife block was on the front cook line. Manager removed knife block.
Working containers of food removed from original container not identified by common name. Flour containers not labeled
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding), chef moved items to working unit and called for maintenance Two door cooler on cook line a cooked chicken (50F - Cold Holding); cooked beef (50F - Cold Holding) Chef removed items to working unit
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Gaskets on the reach in freezer in the back room are broken off and hanging down.
Food stored in a location that is exposed to splash/dust. Hand wash sink on cook line next to flip top cooler has no splash guard
Ice buildup in reach-in freezer and/or walk-in freezer. I reach in freezer in back room the one with the broken gasket
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water not at135°, chef put on stove 160°
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in ware washing area
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, beef, stored above ready to eat vegetables in cook line flip top cooler. Employee reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 4 door reach in cooler in back hallway. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (99°F - Hot Holding) being held in steam table. Operator states mashed potatoes were cooked and put on steam table at 12:00. Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in mens restroom. Operator restocked
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP of cooked rice, beef, raw pork, raw chicken. All items lack required labeling
Ceiling/ceiling tiles/vents soiled with dust. Observed in ware washing area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 82°F on cook line, operator removed, discarded water and moved utensils to ware washing area
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in ware washing area
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.