DirtyFLRestaurant Inspection Data

BROWARDMALL CAJUN GRILL

8000 W BROWARD BLVD #5010

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall inside mop sink covered with grease.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe broken under Hand wash sink
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 Compartment sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to prep table.

Inspection Date: 11/18/2024

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 36-27-5:Basic - Wall soiled with accumulated grease. Wall above 3 Compartment sink
  • 29-11-4:Basic - Water leaking from faucet. Faucet at hand wash sink
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle container clear liquid identified as degreaser and located under handwashing sink next to prep sink Manager labeled spray bottle Corrected On-Site

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8577002

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like buildup inside ice bin. Operator cleaned and sanitized. Corrected On-Site
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Daylight visible u deer door.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of cooking wine(Sauterne) in plastic containers, stored directly on the floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in multiple locations, utensils stored in room temperature (80°F) water. Operator removed, cleaned and sanitized and stored dry. **Corrective Action Taken**
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed fried rice hot holding at 110°F. Operator states less than 1 hour. Operator reheated to 165° F. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach in freezer, chicken and beef stored directly in take out, non food grade bags.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw chicken stored above cooked ready to eat chicken and veggies. Operator corrected on shelves. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed over 200 ppm. Operator corrected with 100 ppm solution. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with heavy debris stains.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, noodles, cooked potatoes, in the walk-in cooler. Per operator, prepared more than 24 hours ago, with no date marks.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8382170

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In front of grill
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bag is in direct contact with cooked chicken located in chest freezer
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked chicken Manager removed cooked chicken and placed on shelf above
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink