DirtyFLRestaurant Inspection Data

BUTTER FLAKES BAKERY AND GRILL

With 7 inspections documented, BUTTER FLAKES BAKERY AND GRILL maintains a 2.6/5 food safety rating in TAMARAC. Recent inspections show improving food safety practices.

5100 West Commercial Boulevard
Florida, 33319
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13464638

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around ac vent in kitchen have dust build up. Repeat Violation - From follow-up inspection 2025-07-18: Observe same at call back inspection. **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1. At dry storage area buckets of jerk seasoning on floor. 2. At walk in freezer buckets of salted beef stored on floor. - From follow-up inspection 2025-07-18: Observed same at call back inspection. **Time Extended**

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10933937

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around ac vent in kitchen have dust build up. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 1. At dry storage area buckets of jerk seasoning on floor. 2. At walk in freezer buckets of salted beef stored on floor.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Next to walk in freezer, raw beef (40F) left outside thawing in bus pan. Educated operator on proper thawing methods. Operator removed to walk in cooler for proper thawing and cold holding. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket less than 150ppm quaternary solution. Operator remade solution to 200ppm. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. At 3 door low boy cooler opposite cook line, stew chicken (51F - Cooling ); curry goat (50F - Cooling ) Per manager items not prepared or portioned today. Both items cooked on 7/16 and held in unit overnight. See stop sale . 2. In two door reach In cooler in prep area, jerk chicken (47 - Cooling). Per manager prepared 7/16 and items held in unit overnight. See stop sale . Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in two door cooler, container of raw goat on top of bucket of salt fish. Advised operator to rearrange as soon as possible. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. At 3 door low boy cooler opposite cook line, stew chicken (51F - Cooling ); curry goat (50F - Cooling ) Per manager items not prepared or portioned today. Both items cooked on 7/16 and held in unit overnight. 2. In two door reach in cooler in prep area Cut lettuce (47F - Cooling ).Per manager prepared 7/16 and held in unit over night. 3. In two door reach In cooler in prep area, jerk chicken (47 - Cooling). Per manager prepared 7/16 and items held in unit overnight. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Counter, under no temperature control , Plantain Patties (79F - Cold Holding) . Per manager prepared at 9:00am and traditionally served room temperature. Recommended using Time as Public Health Control . Form printed, completed, and time stamp added during inspection. Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In two door reach in cooler in prep area Cut lettuce (47F - Cooling ). Per manager prepared 7/16 and held in unit over night. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter in Hot display, fried chicken (107-116F - Hot Holding). Per operator items prepared two and a half hours. Chicken moved to oven to reheat. Unit temperature increased. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In 3 door lowboy cooler in kitchen, cut tomatoes at 11:25am 50F (Ambient Cooling from 9:00 am ) to 51F at 1:25pm. Based on temperatures and times tomatoes will not reach 41F in 4 hours. Manager moved tomatoes to different cooler to chill to 41F. **Corrective Action Taken**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 10 degrees low in boiling water . Recalibrated with operator to 212F. Corrected On-Site

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10785104

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust. Warning - From follow-up inspection 2025-02-24: Observed at callback same **Time Extended**

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8861453

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food. Operator removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Three door cooler- cooked stew chicken (48F - Cooling) per operator item not prepared or portioned today. Per operator item cooked cooling in unit since last night. See stop sale 2. Two door cooler- cut cabbage (51F - Cooling). Per operator item not prepared or portioned today. Per operator item cooked cooling in unit since last night. See stop sale Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Three door cooler- cooked stew chicken (48F - Cooling) per operator item not prepared or portioned today. Per operator item cooked cooling in unit since last night. See stop sale 2. Two door cooler- cut cabbage (51F - Cooling). Per operator item not prepared or portioned today. Per operator item cooked cooling in unit since last night. See stop sale Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot box cod fish (87F - Hot Holding); king fish (85F - Hot Holding). Per operator items hot held less than four hours. Operator took items away to be reheated **Corrective Action Taken** Warning

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8784812

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch preparing to go foods
  • 08B-38-4:Basic - Food stored on floor. Multiple containers of frying oil stored on the floor in rear of kitchen
  • 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. Observed cheese in self service station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on three door lowboy in main kitchen soiled with grease, food debris, dirt, slime or dust.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink food particles in hand washing sink located by three compartment sink.

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8502778

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired December 1, 2023
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food.
  • 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. Observed cheese in self serving drink cooler Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on three door lowboy soiled with grease, food debris, dirt, slime or dust.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open container of bottled water stored in 2 door reach in.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1. 2023 less than 60 days
  • 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. Observed cooked liver date mark 01/13/2024 mackerel 01/10/2023, Calaloo 01/13/2024 in lowboy reach in. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked liver date mark 01/13/2024 mackerel 01/10/2023, Calaloo 01/13/2024

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8383323

  • 14-11-5:Basic - Equipment in poor repair. Torn down gasket on reach cooler door in the storage area.
  • 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. 1. Cheese in the self service drink cooler in the dining area. 2. Packaged snack on the self service snack table in dining room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets in storage area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink outside near exit door.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.