GRAZIANO'S GOURMET
1721 Main Street
Florida, 33326
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. - From follow-up inspection 2025-02-06: Observed at flip top cooler across from main grill - long chorizo (46F - Cold Holding); small chorizo (47F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 30 minutes. Operator placed bags of ice on top of items. **Admin Complaint**
Food safety inspection conducted on 2/6/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed by the register in market area - cases of plastic bottled water stored directly on the floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both restrooms.
- 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 at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. Observed at dessert display case at front - cheese cake (47F - Cold Holding); tiramisu (46F - Cold Holding) as per operator items held out of temperature for approximately 1 hours. Operator stored in cooler. Observed at flip top cooler across from main grill - raw shell eggs (65F - Cold Holding); pooled eggs (52F - Cold Holding); as per operator items held out of temperature for approximately 20 minutes. Operator stored items in wall in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - 4 way splitter without vacuum breakers. **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to grill - wiping cloth stored in sink bowl.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 12 employees on duty without manager present.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of cheese packaged on site. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 2/5/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-24: Observed phone on cutting board in front counter area. **Time Extended**
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly. **Corrected On-Site** **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at grill - employee grabbed and moved trash can - returned to manipulate food into pan without washing hands. Educated employee on hand washing techniques- employee washed hands and put new gloves on. **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. Observed at empanada case - Sausage empanada (120F - Hot Holding). Operator placed empanadas to heat up to 165F. **Corrective Action Taken** **Warning**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after 4 way splitter. **Warning**
- 03G-35-5:Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Observed reduced oxygen packed cheese at supermarket areas - as per operator item commercially packaged on site. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Meat station handwashing sink additionally no paper towels at handwashing sink by panini station. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of hard cheese. **Warning**
Food safety inspection conducted on 7/16/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).