Chef Reece Kitchen
4196 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1626445
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 fixed by the Oct 29 follow-up, 1 fixed on the spot), 1 basic-10
- Safety score90
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 visitOct 29, 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 visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in right walk in cooler) oxtail (56-62°F - Cold Holding); chicken (49-51°F - Cold Holding); salmon (44-47°F - Cold Holding); cooked pasta (46-49°F - Cold Holding). As per operator, all items were prepared yesterday, cooled overnight and none of the items were prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in right walk in cooler) oxtail (56-62°F - Cold Holding); chicken (49-51°F - Cold Holding); salmon (44-47°F - Cold Holding); cooked pasta (46-49°F - Cold Holding). As per operator, all items were prepared yesterday, cooled overnight and none of the items were prepped or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw oxtail in the left walk in cooler. Operator stored properly.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed fish and juice containers store on the floor in the walk in freezer. Operator stored properly.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.