DirtyFLRestaurant Inspection Data

FILIPINO KITCHEN BY GRACE

Food safety records indicate FILIPINO KITCHEN BY GRACE in FORT LAUDERDALE has 7 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 6 days ago · 7 reports on file

1015 SE 17 ST

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/6/2026· 6d ago

Inspection #: 3673774

Inspection Completed - No Further Action

10/13/2025· 5mo ago

Visit ID: 10894907

Met Inspection Standards

1 int, 1 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen in front of true cooler
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

3/17/2025· 12mo ago

1 int, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not separated from restaurant food, stored inside reach in coolers in kitchen. Advised operator to separate personal foods.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white two door cooler// fried pork (77F - Cooling) since 10:00am, at 3:29 pm. Food stored inside deep container, covered, inside cooler; food will not reach 41F in allotted time. Operator put food inside reach in freezer to quick chill. **Corrective Action Taken**

1/8/2025· 1y 2mo ago

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handlers training. - From follow-up inspection 2025-01-08: Observed same. Admin Complaint

10/25/2024· 1y 4mo ago

2 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - raw chicken (not commercially packaged) stored over frozen green beans. Operator stored correctly. Corrected On-Site
  • 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. Observed sardines missing time mark. As per operator item held out of temperature for approximately 2 hours. Operator provided time mark for remaining time. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to triple sink - observed metal pan stored in sink. Operator removed and stored correctly. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handlers training.

6/12/2024· 1y 9mo ago

Visit ID: 8603171

Met Inspection Standards

2 high

  • 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. Observed True cooler// cooked fish (49F - Cold Holding); cooked chicken (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed True cooler// cooked fish (49F - Cold Holding); cooked chicken (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.

1/31/2024· 2y 1mo ago

Visit ID: 8343896

Met Inspection Standards

1 high, 1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed trash without lid inside dining room bathroom.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (110F - Hot Holding); fried chicken (109F - Hot Holding) at buffet line. Per operator, food out of temperature for approximately 2 hours. Operator will reheat foods to 165F for hot holding. **Corrective Action Taken**