Big Whiskey's American Restaurant and Bar
4599 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1626207
What drove the grade
Observed: 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 16 routine inspection2 high priority (1 fixed by the Sep 28 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed spinach dip (115°F - Hot Holding); beans (113°F - Hot Holding); rice (109°F - Hot Holding) in the steam table on the cook line. As per operator, items were placed into the steam table less than 1 hour ago. Operator reheated to 165°F+ and hot held at 135°F+. Priority: High Priority
Code 22, Food-contact surfaces clean and sanitized: Observed: 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. Observed Dishwasher (Chlorine 0ppm). Operator corrected to 100ppm. Priority: High Priority
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Observed: Handwash sink used for purposes other than handwashing.
Observed employee dump drink with ice into the handwashing sink on the cook line. Operator removed ice from sink. Priority: Intermediate
Fixed on the spot
Code 53, Manager certification and employee training: Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/. Observed 4 employees working with no CFM on staff. Priority: Intermediate
Basic4
Code 06, Food properly thawed: Observed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw pork thawing at room temperature in the back prep area. Operator placed under running cold water. Priority: Basic
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
Observed plastic containers of sauces stored on the floor in the dry storage area. Operator stored properly. Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Ice buildup in walk-in freezer.
Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor area(s) covered with standing water.
Observed standing water in the walk in cooler and next to the ice machine. Priority: Basic
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.