Cilantro Asian Bistro
11590 W SR 84, Davie, FL 33325 · Permanent Food Service · License 1621234
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 17 complaint inspection6 high priority (fixed by the Aug 18 follow-up, 3 repeats), 1 intermediate, 6 basic-33
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 18, 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 visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler wahoo (50°F - Cold Holding); salmon (50°F - Cold Holding) per operator held in walk-in cooler overnight. Not portion or prepared today. Observed in walk in cooler rehydrated noodles (50°F - Cold Holding); red curry sauce (47-50°F - Cold Holding); krab and scallops mix (50°F - Cold Holding) Observed in walk-in cooler cooked chicken strips (47°F - Cooling) in deep covered containers. Per operator cooked last night and held in walk-in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler wahoo (50°F - Cold Holding); salmon (50°F - Cold Holding) per operator held in walk-in cooler overnight. Not portion or prepared today. Observed in walk in cooler rehydrated noodles (50°F - Cold Holding); red curry sauce (47-50°F - Cold Holding); krab and scallops mix (50°F - Cold Holding) per operator not portion or prepared today items held in walk-in cooler overnight. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked chicken strips (47°F - Cooling) in deep covered containers. Per operator cooked last night and held in walk-in cooler overnight. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in lower cooler at sushi station raw tuna and salmon stored over sliced cucumbers. Observed raw tuna stored over ready to eat sauces.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed 1 sushi employee handling raw fish then handled clean plate without changing gloves and washing hands.
Repeat violationAdministrative complaint
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee put gloves on and start preparing sushi without washing hands.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee fill up plastic container at handwashing sink
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In container of spicy mayo
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed silver ware not stored inverted in a protected manor
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single serve containers stored on kitchen floor
Earlier inspections 1
D62Routine inspection19 violations, 6 high priority No follow-up needed
- First visitJul 13, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
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. Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed in lower flip top house made red curry sauce Marked 06/27 see stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in walk-in cooler Cooked chicken strips in deep covered plastic containers 75°F @ 12:20 per operator cooling since 11:00 Rechecked 74°F@ 12:40 operator divided and placed in walk-in freezer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw salmon stored over dumplings in lower flip top. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed at sushi station 2 employee handling raw fish then handled clean plate without washing hands.
Employee washed hands with cold water.
Observed cook turn on cold water faucet only to wash hands.
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed cart in front of hand washing sink on cook line. Operator removed.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed handwash sink at dishwasher area used as dump sink, evidence by large waste food particles found inside.
No soap provided at handwash sink.
On cook line operator provided.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour, cornstarch removed from original container not identified by common name.
Operator labeled
Fixed on the spot
Code 06, Food properly thawed: 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.
Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed open water bottle on wait station next to soda fountain.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee at sushi station wearing a watch on left wrist while preparing food Observed on cook line employee wearing a bracelet on right wrist while preparing food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
White rice and sushi rice. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm operator added chlorine rechecked 100 Ppm
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
On cook line. Operator elevated
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior back and right side operator clean and sanitized.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Can opener sleeve holder operator cleaned and sanitized.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.