DirtyFLRestaurant Inspection Data

FILIPINO KITCHEN BY GRACE

Food safety records indicate FILIPINO KITCHEN BY GRACE in FORT LAUDERDALE has 7 inspections with a 3.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

1015 SE 17 ST

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13548086

Met Inspection Standards

2 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles with water damage in kitchen area. Repeat Violation
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Poking utensils on soiled container, employee removed. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruit pudding, employee removed from self service. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops inside yellow bucket. Employee removed both mops to stored properly. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer, 100 ppm. 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. Poster emailed to operator.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

10/13/2025· 6mo 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· 1y 1mo 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 3mo 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 5mo 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 10mo 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 2mo 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**