Dairy Queen Grill and Chill
5810 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1620306
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-21
- Administrative complaint on Aug 7Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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. Dessert area - milk (54°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Dessert area - milk (54°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled personal cell phone then prepared a beverage without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Pretzel rods in walk in freezer. Operator covered properly.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from condensing drain pipe in walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
By bag in box in back storage room.
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.