Argentina Grill/ TG of Sawgrass, Inc.
12801 W Sunrise Blvd Space 229, Sunrise, FL 33323 · Permanent Food Service · License 1624691
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 complaint inspection2 high priority (fixed on the spot), 3 basic-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 visitComplaint inspection
- First visitJul 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.
5 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, other than whole meat roast, hot held at less than 135°F.
Front Counter Steam Table. Cooked Chopped Chicken (117-154°F - Hot Holding). Per Manager food item in unit less than an hour. Observed pan overfilled. Manager removed top portion and reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw chicken to ready-to-eat cooked food without removing gloves or washing hands.
Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Container of oil stored on the floor in kitchen.
Manager elevated during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Prep Table bottom shelf with rust that has pitted the surface.
Front of Triple sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees next to Prep sink in kitchen.
Sign provided to operator.
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.