Grill on Wheel LLC
139 NE 1st Ave, Hallandale Beach, FL 33009 · Mobile Food Dispensing Vehicle · License 1653908
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot), 3 basic-30
- Safety score70
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 visitSep 21, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed 1. Raw marinated chicken above raw smash burgers in index grill cooler. 2. Observed raw beef portions in same pan as raw chicken in small cooler.
Repeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of Naproxen on shelf above food service. Operator removed.
Fixed on the spot
Toxic substance/chemical improperly stored.
Observed multiple chemicals stored above food preparation area.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple items, no date marks. Per operator all 25-36 hours since preparation. Observed house made garlic butter, yellow rice, marinated chicken, etc.
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Observed set on Celsius. Operator YouTubed instructions for Fahrenheit.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at the time of inspection.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle of yellow chemical. Operator labeled cleaner.
Fixed on the spot
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed buildup of debris inside coolers and freezer.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Garabage stacked behind unit.
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed buildup of grease on hood and filters.
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.