Gregs Cookout
3000 Country Club Ln, Pembroke Park, FL 33009 · Permanent Food Service · License 1624938
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-22
- Safety score78
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
Complaint inspection
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed oxtail in steam table at 136°F. Operator states has been reheating in steam table for 1.5 hours. Operator removed to sauté station to heat to 165+F before returning to steam table.
Fixed on the spot
Intermediate2
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 cases multiple times food items prepared 25-36 hours prior with no date marks. Observed Stew Turkey, Griot, Stewed Chicken, Oxtail, etc. all no date marks.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed fryer filter machine with extreme buildup of used grease and food debris.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed cases of raw turkey sitting directly on the floor defrosting and leaking raw turkey blood on kitchen floor.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of raw turkey sitting directly on the floor defrosting and leaking raw turkey blood on kitchen floor.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple drinks (4) on food work surface areas.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed chef no hair restraints.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed container no handle in dry beans used to dispense food.
Chest freezer in disrepair.
Lid has broken hinge.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed raw turkey blood in multiple locations on kitchen floor.
Repeat violation
Earlier inspections 1
B86Routine inspection10 violations, 1 high priority No follow-up needed
- First visitSep 4, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter and no vacuum breaker with hose.
Intermediate1
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.
Multiple items made 25-36 hours prior, no date marks. Operator confirmed conch and calamari, etc all made 25+ hours prior.
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed multiple culinary employ with ineffective or no hair restraints.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed both bulk containers of black beans and pigeon peas, bowl with no handle.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed buildup of debris on shelves and bulk food containers.
Buildup of food debris/soil residue on equipment.
Observed buildup of food debris on equipment, fryer filter system.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed the guest restroom doors not self closing.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed buildup of debris behind coolers and equipment.
Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
Observed pressure washer and assorted other cleaning and maintenance equipment with cords and hoses in kitchen walkway.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.