Grand Lux Cafe

1780 Sawgrass Mills Cir, Sunrise, FL 33323 · Permanent Food Service · License 1621412

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

6 violations found

First visitOct 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.
6 violations found:
- 4 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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. Grilled Station- Sliced Tomatoes 50°F- Cooling). Per chef food item in unit over 4 hours. See Stop sale
- Code 03, Food out of temperature: Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds
  Grill-Cooked Salmon (131°F - Cooking). Taking temperature right when removed from grill. Cook stored back on grill.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Grilled Station-Sliced Tomatoes 50°F- Cooling). Per chef food item in unit over 4 hours. See Stop sale
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee switched from working with dirty dishes to clean utensils without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Vegetables dicer in secondary preparation area soiled with food debris. Cleaned during inspection.
  Fixed on the spot
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Walk in cooler floor soiled. Cleaned during inspection.
  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.
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.