Villagio Restaurant
1760 Sawgrass Mills Cir, Sunrise, FL 33323 · Permanent Food Service · License 1622168
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 Oct 14 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic-18
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
On the cook line pasta station, cooked pasta (42-60°F - Cold Holding). The pasta was held in a container on ice. Ice did not meet the level of the food. The pasta was moved to the reach in cooler to chill and hold hold.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam, mussel and oyster tags not marked with last date served.
oysters tag removed from original container prior to container being emptied.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At the employee restroom in the prep area. The manager supplied paper towels
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler, a bus tub of raw cut mushrooms was stored on the floor. The manager moved the mushrooms off of the floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At the coffee station, the gasket on the reach in cooler is torn.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
On the single door reach in cooler in the cold food section.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
At the back prep table, over the microwave.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles in disrepair.
Throughout the kitchen and dishwasher area.
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.