Inspection Report

Florida DBPR Inspection Report
Completed

GRAND LUX CAFE

1780 SAWGRASS MILLS CIR · SUNRISE · Broward County · FL 33323

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Inspection Summary

Inspection dateOctober 20, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3734432
Visit number1
Inspection Visit ID13772925
DBPR license1621412

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority1 Intermediate1 Basic0 Critical0 Non-Critical6 Total
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All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 4

#2High Priority03C-75-5

High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds Grill-Cooked Salmon (131F – Cooking). Taking temperature right when removed from grill. Cook stored back on grill. **Corrective Action Taken**

Corrective Action Taken
#3High Priority12A-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. Employee switched from working with dirty dishes to clean utensils without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

Corrected On-Site
#4High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Grilled Station- Sliced Tomatoes 50F- Cooling). Per chef food item in unit over 4 hours. See Stop sale

Stop Sale
#5High Priority03D-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. Grilled Station-Sliced Tomatoes 50F- Cooling). Per chef food item in unit over 4 hours. See Stop sale

Stop Sale

Intermediate 1

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Vegetables dicer in secondary preparation area soiled with food debris. Cleaned during inspection. **Corrected On-Site**

Corrected On-Site

Basic 1

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Cleaned during inspection. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on October 23, 2026 2:59 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
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.