Applebee's Neighborhood Grill and Bar

6706 Forest Hill Blvd, Greenacres, FL 33413 · Permanent Food Service · License 6010570

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 11 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
5 high priority (2 fixed by the Aug 11 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot)
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 5 High priority
- 1 Intermediate
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  portioned cooked rice (50°F - Cold Holding). Operator stated items not prepared or portioned today, Portioned cooked rice held over 4 hours. Expo line; sour cream (49°F - Cold Holding); milk (45°F - Cold Holding); cut tomatoes pico (44°F - Cold Holding). Operator stated not prepared or portioned today, held over 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Upright reach-in and make top on cook line; cooked rice (50°F - Cold Holding); cooked pasta (47°F - Cold Holding); portioned cooked rice (50°F - Cold Holding). Operator stated items not prepared or portioned today, cooked rice and cooked pasta held less than 4 hours, moved to walk-in cooler. Portioned cooked rice held overnight/more than 4 hours. Expo line; sour cream (49°F - Cold Holding); milk (45°F - Cold Holding); cut tomatoes pico (44°F - Cold Holding). Operator stated not prepared or portioned today, held over 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At walk-in cooler; raw mechanically tenderized beef stored over raw pork bacon. Operator moved raw mechanically tenderized beef under bacon.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds (3-5 seconds) while washing hands before touching clean equipment, clean utensils and food items.
  Discussed with employee who then washed hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched face while wiping then touched clean tray and plastic wrapped cooked ribs without washing hands. Discussed with employee who then washed hands.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  cut lettuce (55°F - Ambient Cooling 2:40/56°F 3:20)cut tomatoes (50°F - Ambient Cooling 2:40/3:20 52°F). Operator stated cut at 1:00pm, at this rate will not reach 41°F within 4 hours, moved to walk-in cooler to facilitate faster cooling. cooked pasta (47°F - Cooling2:40/47°F 3:15). Operator stated cooling since 1:00 at this rate will not 41°F within 6 hours, uncovered/unstacked to facilitate faster cooling.
  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.
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.