Malbec Grill
7351 SR 7, Parkland, FL 33073 · Permanent Food Service · License 1620878
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 25 complaint inspection1 high priority (no follow-up needed), 1 intermediate, 10 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 25, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top at cook line at beef burgers (49°F - Cold Holding); cut tomatoes (50°F - Cold Holding). Chef put on ice on half items and moved the rest to walk in cooler. Chef stated items on cook line was just filled two hours ago after lunch rush.
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Stored food, chicken , beef in freezer not covered.
Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados on cook line with stickers not washed. Chef removed stickers and washed before cutting
Fixed on the spot
Food stored on floor.
Pot of peeled potatoes on the floor in walk in. Employee removed pot of tomatoes
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee on cook line had an open bottle of water on prep table. Employee discarded bottle
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line engaged in food preparation wearing wristwatches. Employees removed watches
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign at handwashing sink by dishwasher
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding in kitchen is missing in various places
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 on cook line had cell phone on cutting board. Employee removedCorrected On-Site Corrected On-Site
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks by fountain drinks not secured
No Heimlich maneuver/choking sign posted.
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.