Fresh Kitchen Davie
2853 - 2855 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1624738
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 Oct 13 complaint inspection1 high priority (fixed on the spot), 1 basic (1 repeat)-5
- Safety score95
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 visitOct 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In chicken warmer at cook line, 2 trays of Grilled Chicken (127°F - Hot Holding). Per employee, food prepared approximately 30 minutes ago and held in warmer. Food was placed on grill to be reheated.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean utensils stored in pans of standing water at 88°F on table at cook line. Water was discarded.
Fixed on the spotRepeat violation
Earlier inspections 1
A93Routine inspection5 violations, 1 high priority No follow-up needed
- First visitSep 25, 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 priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed at front counter employee placing cell phone behind ticket printer than returned to handle single serve items without washing hands. Explained to operator correct hand washing procedures when handling a cell phone.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line in use utensil stored in standing water temperatures 125°F. Employee increased temperature.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed three pairs of tongs on oven door handle on cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
One employee
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single serving bowls lids stored on kitchen floor. Operator elevated.
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.