DEL FRISCO'S GRILLE
501 LAS OLAS BLVD STE 150
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks in dish area not secure to wall
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep area shelf above cold rail 4. Operator removed Keys Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch's while preparing foods
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor across from dish area
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer in cold rail 1. Operator provided thermometer Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold rail 1 cut cabbage (50F - Cold Holding). Observed items under no temperature control. Per operator items brought out from cooler less than four hours ago. Operator placed item in cooler to cool **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tphc Butter at wait station not times marked. Per operator butter out less than four hours. Operator time marked Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Parts for grill stored in hand sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/4/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 2/11/2025
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 72F. Operator changed water and moved to heat source. **Corrective Action Taken**
- 10-12-5:Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Cookline - ice cream - flip reach in freezer. Operator covered. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 cookline Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment and utensils and then touched clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plastic wall mounted knife holder visibly soiled - prep area. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator began updating menu during inspection. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter - operator filled out Time as a Public Health control form during inspection. Corrected On-Site
Food safety inspection conducted on 2/11/2025 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 6/13/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler - Sealed ROP raw fish still in packs. Item with ice crystals on packs. Operator immediately opened packages. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline - tongs stored on oven handles. Operator removed. Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster. 1 bar soda gun.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw fish stored over ready to eat cooked shrimp. Salad prep area - raw fish stored in same pan as ready to eat guacamole. Operator stored all items properly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw ground beef stored over raw pork. Operator stored all items properly. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Visibly soiled knife holder containing clean knives in prep area. Operator removed and cleaned. - Bar - 2 soiled soda guns. Operator cleaned during inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site
Food safety inspection conducted on 6/13/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 4/25/2024
High Priority
7
Intermediate
2
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package..... tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...clear gel . Employee labeled Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw salmon , changed gloves and then grabbed cleaned plate to serve food . Employee washed hands after discussion. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at 72F degrees Fahrenheit...employee removed Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24 , creamed spinach 4/24/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24 , creamed spinach 4/24/24 at walk in cooler .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen , food not prepped or portion today , food being more than 4 hours ( since yesterday) ) .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen , food not prepped or portion today , food being more than 4 hours ( since yesterday) ) . Stop sale issue . Employee discarded food . **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...scoop butter 72F at expo line being held less than 4 hours . Employee time marked Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink in griddle station. Discussed with manager , employee cleaned Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 11 total violations (7 high priority, 2 intermediate, 2 basic).