Press & Grind Cafe
474 N Federal Hwy, Ft Lauderdale, FL 33301 · Permanent Food Service · License 1624568
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 31 routine inspection2 high priority (fixed on the spot), 2 basic (1 repeat)-9
- Safety score91
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 31, 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.
4 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.
On the front counter, butter packets (73°F - Cold Holding). The butter packets have been out less than 3 hours. The butter was not prepped or portioned today. The butter was returned to the refrigerator to chill and cold hold
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Initially measured at 0ppm Quaternary. The solution was changed and corrected to 200pom Quaternary
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
On the front line, an avocado was cut with the sticker still attached. The sticker was removed from the avocado and the rest of the avocados were rewashed.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At the front counter, 2 sanitizer buckets were measured at 0ppm Quaternary. The solution was changed and corrected to 200ppm Quaternary.
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.