Garden Grill and Steak
6175 SW 45 St, Davie, FL 33314 · Permanent Food Service · License 1607868
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 Aug 13 routine inspection3 high priority (no follow-up needed), 1 intermediate, 4 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 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.
8 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.
Time/temperature control for safety food cold held at greater than 41°F. 1. Cookline middle reach in cooler chicken salad (48°F - Cold Holding); tuna salad (48°F - Cold Holding); raw salmon (47°F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline middle reach in cooler chicken salad (48°F - Cold Holding); tuna salad (48°F - Cold Holding); raw salmon (47°F - Cold Holding) per operator items not prepared or portioned today, held in unit overnight. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
1. Wait station butter pats. No time marking.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Food slicer soiled with food debris.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of flour, sugar, salt removed from original container not identified by common name at shelf above prep table.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
1. Kitchen at storage shelf across from utility sink.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use in kitchen on front line counter.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
1. License with an expiration of 2023 posted at front counter.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.