BUTTER FLAKES BAKERY AND GRILL
5100 W COMMERCIAL BLVD · TAMARAC · Broward County · FL 33319
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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-05-6High 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-02-5High 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-02-5High 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-06-5High 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-01-6High 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**
Intermediate 2
03D-15-4Intermediate – 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**
05-06-4Intermediate – 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**
Basic 4
36-34-5Basic – 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-38-4Basic – 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.
06-06-5Basic – 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**
21-08-4Basic – 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**
Inspector observations synchronized from DBPR on September 7, 2026 1:28 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.