Lime Fresh Mexican Grill
31 S Pointe Dr, Dania Beach, FL 33004 · Permanent Food Service · License 1624666
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, ground beef (96°F - Hot Holding). Operator stated cooked less than two hours ago. Operator reheated ground beef to 170°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested three compartment sink and test did not have definitive result. Operator redid quaternary sanitizer 200ppm
Fixed on the spot
Intermediate3
Code 11, Employee health: 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
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In prep area by three compartment sink, no paper towels provided. Operator provided paper towel
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Training certificates do not have trainee certificates number filled out.
Earlier inspections 1
A96Routine inspection2 violations No follow-up needed
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
No date of expiration on some certificates.
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
In storage area, employee coat stored on top of dry food.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.