Island Signature Restaurant LLC
3896 Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1625204
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 Jul 22 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 4 basic-16
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Reach in cooler; cooked chicken (47°F - Cold Holding); cooked goat (47°F - Cold Holding); cooked rice (48°F - Cold Holding) items not prepared or portioned today. Per operator reach in cooler went down 1 hr ago, operator moved items into reach in freezer.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Reach in cooler pot of raw chicken stored over container of cooked black rice. Operator stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
1. Milk not dated on the top shelf in right side reach in cooler, per operator milk opened 2 days ago. Operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen, operator provided.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in reach in cooler at prep station.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
1. Container of black rice with a goat label in reach in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees, in employee rest room.
Code 36, Floors, walls, ceilings and ventilation: Soiled floor under dry storage rack in 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.