DirtyFLRestaurant Inspection Data

CVI.CHE 105 SAWGRASS

With 3 documented inspections, CVI.CHE 105 SAWGRASS in SUNRISE has achieved a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 3 reports on file

2610 SAWGRASS MILLS CIR STE 1429B, SUNRISE 33323

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 3 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13669535

Follow-up Inspection Required

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. - From follow-up inspection 2026-04-09: Same **Time Extended**

4/8/2026· 1w ago

Visit ID: 13645439

Follow-up Inspection Required

4 high, 3 int, 1 basic

  • 14-11-5:Basic - Walk in cooler in disrepair. Repairman working on unit during inspection. **Corrective Action Taken**
  • 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at entrance of kitchen in cook line don't reach 85 resulting in employees using only cold water to wash their hands. Instructed Manager not to let employees used sink until repair is done.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Raw Beef stored above containers of cooked Shrimps in 4 drawers under flip top in kitchen. Chef inverted 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 cold held at greater than 41 degrees Fahrenheit. Cooked Rice (51F - Cold Holding); Cooked Potatoes (52F - Cold Holding); Cooked Arborio rice (50F - Cold Holding); Sour Cream (51F - Cold Holding); Cheese (50F) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (51F - Cold Holding); Cooked Potatoes (52F - Cold Holding); Cooked Arborio rice (50F - Cold Holding); Sour Cream (51F - Cold Holding); Cheese (50F) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Manager replaced thermometer during inspection. 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink at entrance of kitchen in cook line. Water Temperature 81

2/10/2026· 2mo ago

Visit ID: 13626443

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo labels test kit.