Torn Basil
100 Terminal Dr, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1620982
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 Oct 20 routine inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 20, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. 4 cooling drawers-; chicken wings (50°F - Cold Holding); meat balls (49°F - Cold Holding), mozzarella shredded cheese (51-Cold Holding), per employee food held less than 4 hours, food moved to reach in freezer, for a quick chill.
Fixed on the spot
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.employee cell phone on preparation table, manager removed.
Fixed on the spot
Earlier inspections 1
A94Complaint inspection5 violations No follow-up needed
- First visitAug 6, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Bar area, employee provided.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Bar area-lower cooler. Two small wraps and fruit. Manager discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Steam table cutting board.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Not available on site.
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.