Cvi.Che 105 Sawgrass

2610 Sawgrass Mills Cir Ste 1429B, Sunrise, FL 33323 · Permanent Food Service · License 1623070

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Jul 8, 2026

What drove the grade

Dented/rusted cans present.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 complaint inspection
7 high priority (4 fixed on the spot), 1 intermediate, 3 basic
-36
Administrative complaint on Jul 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul82026

Complaint inspection

11 violations found

First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 7 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One 4lb can oyster sauce in dry goods with creased metal.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In cold well at EXPO - cut tomatoes (58°F - Cooling); boiled eggs (56°F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  In cold well at EXPO - cut tomatoes (58°F - Cooling); boiled eggs (56°F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In left center fliptop lower drawers, container of raw breaded chicken above cooked beef pot stickers. No solid divider between drawers. Employee rearranged for proper separation.
  Fixed on the spotAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Employee on cook line wiped hands on soiled cloth and continued to prepare orders. Reviewed procedures and employee discarded cloth, washed hands, and changed gloves.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Servers returning to kitchen with soiled dishware and immediately loading clean glassware to take back to service station without first washing hands. Reviewed with manager proper procedures to relay to staff.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing pans after washing at triple sink. Employee setup sink to proper 200ppm quaternary and sanitized pans.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  One of two hand sinks in dessert station being used as storage for chip bags.
Basic3
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Dishwasher washing pans in middle sink and rinsing in end sink with no sanitizer set up. Employee drained sinks and set up properly, including sanitizer sink.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Soiled wiping cloth on cook line. Employee removed cloth.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Clean plates immediately next to hand sink in dessert station exposed to splash. Manager moved plates away from sink.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.