Inspection Report

Florida DBPR Inspection Report

CILANTRO ASIAN BISTRO

11590 W SR 84 · DAVIE · Broward County · FL 33325

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Inspection Summary

Inspection dateJuly 13, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3736588
Visit number1
Inspection Visit ID13775081
DBPR license1621234

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
6 High Priority4 Intermediate9 Basic0 Critical0 Non-Critical19 Total

All DBPR Inspector Observations

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

High Priority 6

#10High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler Cooked chicken strips in deep covered plastic containers 75F @ 12:20 per operator cooling since 11:00 Rechecked 74F@ 12:40 operator divided and placed in walk-in freezer. **Corrective Action Taken**

Corrective Action Taken
#11High Priority12A-19-4

High Priority – Employee washed hands with cold water. Observed cook turn on cold water faucet only to wash hands.

#12High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over dumplings in lower flip top. Operator stored correctly. **Corrected On-Site**

Corrected On-Site
#13High Priority02C-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 in lower flip top house made red curry sauce Marked 06/27 see stop sale

Stop Sale
#14High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at sushi station 2 employee handling raw fish then handled clean plate without washing hands.

#15High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.

Stop Sale

Intermediate 4

#16Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed cart in front of hand washing sink on cook line. Operator removed. **Corrected On-Site**

Corrected On-Site
#17Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed handwash sink at dishwasher area used as dump sink, evidence by large waste food particles found inside.

#18Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. **Repeat Violation**

Repeat Violation
#19Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. On cook line operator provided. **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back and right side operator clean and sanitized. **Corrected On-Site**

Corrected On-Site
#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. White rice and sushi rice. Operator removed. **Corrected On-Site**

Corrected On-Site
#3Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Escalar thawed in sealed reduced oxygen package in walk-in cooler.

#4Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on wait station next to soda fountain.

#5Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at sushi station wearing a watch on left wrist while preparing food Observed on cook line employee wearing a bracelet on right wrist while preparing food.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve holder operator cleaned and sanitized. **Corrected On-Site**

Corrected On-Site
#7Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm operator added chlorine rechecked 100 Ppm **Corrected On-Site**

Corrected On-Site
#8Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. On cook line. Operator elevated **Corrected On-Site**

Corrected On-Site
#9Basic02D-01-5

Basic – Working containers of food flour, cornstarch removed from original container not identified by common name. Operator labeled **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 11, 2026 2:55 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 2 · Original container, labeling, date marking and consumer advisory
2 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 6 · Proper thawing of TCS food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 12 · Handwashing and hygienic practices
3 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
3 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.