Events by Grateful Palate
3003 NE 32 Ave, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1608563
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 25 routine inspection3 high priority, 1 intermediate-21
- Complaint after follow-up on Aug 26Counts 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 · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in unit #2 -cooked pasta 49-50°F, prepared last night and held in this unit overnight. Item not prepped or portioned today. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in unit #2 -cooked pasta 49-50°F, prepared last night and held in this unit overnight. Item not prepped or portioned today. See stop sale.
- First visitAug 25, 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. 1. Cookline - triple low boy - cooked wings (49°F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58°F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Prep room - triple door - milk (45-46°F); buttermilk (45-46°F); butter (47°F); whipping cream (45°F); liquid egg (47°F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - triple door - raw fish (48-49°F); cheese (48-49°F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. 2. Cookline - low boy - raw fish (48-49°F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 3. Prep room - triple door - milk (45-46°F); buttermilk (45-46°F); butter (47°F); whipping cream (45°F); liquid egg (47°F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
1. Cookline - triple low boy - cooked wings (49°F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58°F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in unit #2 - cooked wings (50-52°F); cooked shrimp (50-52°F). Per operator items cooked approximately 3.5 hours ago. Reviewed proper cooling. Operator voluntarily discarded items.
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.