Basilic Vietnamese Grill
Last inspected: Feb 24, 2026
95
Score
Basilic Vietnamese Grill appears in inspection records 15 times, starting in 2022. The newest entry in the record is dated Feb 24, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 12 violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
Basilic Vietnamese Grill's latest score of 95 sits above the Fort Lauderdale average of 80. The file should reassure diners considering a visit.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flio top - lower left door does not close properly. **Warning** - From follow-up inspection 2026-02-24: Observed same. **Time Extended**
14-74-7
95
Feb 23, 2026
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 1. At least 3 live roaches on top of reach in freezer across from walk in cooler - under to go containers. 2. 1 live roach on empty 5 gallon bucket container next to dry storage shelving in kitchen. Operator immediately began exterminating **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched visibly soiled lower flio top cover then began to prepare raw beef. Reviewed proper hand washing and employee washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-09-4
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. 1. Cookline - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and began cutting potatoes without first washing hands. Review proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline hand sink. **Warning**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all cold holding units. **Warning**
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flio top - lower left door does not close properly. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over expo microwave. **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. 1. Walk in cooler - under shelving. 2. Under all dry storage shelving. 3. Under and around Cookline grills. 4. Under Cookline cold holding units. 5. Unser all expo shelving. **Warning**
36-73-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 50ppm. **Corrected On-Site** **Warning**
21-07-4
26
Sep 17, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Bottle of pepton bismol stored on top of ice machine. Operator stored properly. **Corrected On-Site** **Warning**
41-07-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working cookline with gloved hands, moved to prep area and continued slicing raw pork without removing gloves washing hands and putting on new gloves to continue food preparation. Reviewed proper hand washing and glove usage, employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline; butter (60F - Cold Holding); cut tofu (52F - Cold Holding); raw shell eggs (66F - Cold Holding) Wait Station; cooked pork (50F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (47F - Cold Holding) Per operator items held in unit less than 3 hrs, items not prepared or portioned today. Operator placed in walk in cooler to quick chill to 41F and below. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Pot and pan detergent and bleach on prep table next to container of uncovered pork. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand washing sink used as storage for plastic container, and strainers. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Floor not cleaned when the least amount of food is exposed. Area next to large chest freezer by prep area. **Warning**
36-01-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 70F water next to rice cooker, operator discarded water and stored dry. **Corrected On-Site** **Warning**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of food residues at cookline. **Warning**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination at front line flip top unit next to bar door frame. Operator stored properly. **Corrected On-Site** **Warning**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing under no temperature control on top of chest freezer. **Warning**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
35
Mar 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended** - From follow-up inspection 2025-03-31: Observed same **Time Extended**
14-11-5
95
Jan 30, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cove molding at floor missing. - At wait station next to fire extinguisher. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. -Cook line hood. **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken **Warning** - From follow-up inspection 2025-01-30: Observed same **Time Extended**
08B-12-5
61
Jan 29, 2025
Routine - Food
8 critical violations. 2 major violations. 17 minor violations.
View 27 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Prep employee put gloves on without washing hands to portion ready to eat bean sprouts for customers order. **Warning**
12A-07-5
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Raw animal food stored over or with unwashed produce. -Walk in cooler; raw shell eggs over unwashed cabbage. **Warning**
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. -Approximately - 2 live roaches on floor in kitchen. - 1 live roach on flip top unit at cook line in kitchen - 1 live on prep table in kitchen. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Operator portioned raw shrimp in container with gloves and proceeded to grab bowl of ready to eat cabbage with the same gloves, without washing hands and changing gloves first. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: bean sprouts (72F - Cold Holding); cut lettuce (72F - Cold Holding); cut cabbage (56F - Cold Holding) chicken broth (60F - Cold Holding); Cook line condiment cart: garlic in oil (80F - Cold Holding) Observed under no temperature control held less than 4hrs, foots not prepared or portioned today. Operator moved to walk in cooler, reviewed time as a public health control **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Wait station; cooked noodles 110F hot holding under no temperature control. Food not prepared or portioned today held less than 4hrs operator reheated to 165F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Cooked noodles 80F at 11:55am (Cooling for 20 minutes) to 80F at 12:20pm **Warning**
03D-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; used as storage for food container. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Approximately 10 wet wiping cloth not stored in sanitizing solution between uses. Operator stored in solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. -Storage area; 1 2quart bowl in bulk MSG **Repeat Violation** **Warning**
14-01-5
Basic - Cove molding at floor missing. - At wait station next to fire extinguisher. **Warning**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Dead roaches on premises. Approximately; - 5 dead roaches on floor next to water heater in kitchen. - 2 dead roaches on floor in corner next to fire extinguisher at wait station In kitchen. -10 dead roaches at front counter bar area in kitchen. **Warning**
35A-03-4
Basic - Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of grease in; -Cook line; behind fryers, grill and flip top unit. -Walk in cooler under storage shelves. **Warning**
36-73-4
Basic - Food stored on floor at dry storage by walk in cooler. -Bulk rice -Bulk flour **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Water 77F at rice cooker station. Operator stored dry. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out **Warning**
36-62-4
Basic - Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station **Warning**
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease. -Cook line hood. **Warning**
23-03-4
Basic - Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Prep area; -cooked shrimp thawing in container of standing water. -raw beef in bucket thawing in standing water. Reviewed proper thawing. Operator placed back in walk-in cooler. **Warning**
06-01-5
11
Jul 24, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - large chest freezer. **Warning** - From follow-up inspection 2024-07-18: Observed same. **Time Extended** - From follow-up inspection 2024-07-24: Observed same. **Time Extended**
14-69-4
95
Jul 18, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Jul 17, 2024
Complaint Full
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
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. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen area and began to cook an order without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cookline, as per plans on OnBase. **Warning**
31A-04-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - beef stew, chicken stew, cooked beef, cut watermelon. Per operator all items prepared 2 days ago. **Warning**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in MSG. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Ice buildup in reach-in freezer - large chest freezer. **Warning**
14-69-4
33
Dec 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Plastic containers of soy sauce, salt and oil stored on floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 77F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cookline - Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Repeat Violation**
21-03-4
86
Oct 5, 2023
Routine - Food
No violations found.
100
Oct 4, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Operator exterminated roaches and cleaned/sanitized the area. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings - front counter bar area - one on wine shelf, the rest on shelving with electric equipment. Approximately 4 on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. **Warning**
35A-04-4
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. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat beef broth. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the reportable illnesses and provided operator with copy of big 6 handout. **Corrected On-Site** **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Basic - Floor soiled/has accumulation of debris. Under cookline cooking equipment. Under all dry storage shelving. Around water heater. Slicer by back kitchen door. **Warning**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. Cookline flip top. **Repeat Violation** **Warning**
29-49-6
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
21-03-4
33
Jun 23, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Jun 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw beef stored over ready to eat noodles. Operator moved raw beef below noodles. At walk-in cooler; raw shell eggs stored over ready to eat noodles. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line lift top cooler; cooked chicken egg roll (50°F - Cold Holding); cooked pork (50°F - Cold Holding); cooked salmon (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in lift top cooler 2 hours, moved items to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container with no lid stored on lift top cooler. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cell phone and keys stored on shelf above lift top cooler with clean plates. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; in-use rice spoons stored in standing water 86°F. Operating removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. A triple sink; raw shrimp thawing in standing water. Operator placed under cold running water. **Corrected On-Site** **Warning**
06-01-5
52
Nov 9, 2022
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bean sprouts 75° top of the white chase freezer at dishwashing area and ham 52° in flip top reach in cooler at kitchen being held less than four hours. Employee moved to freezer to cooling fast . **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored...degreaser spray bottles with oil at kitchen. Employee moved **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....all handwashing sink . Employee provided paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup, sauce , cooked pork , cooked beef in walk in cooler .
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle. Employee labeled **Corrected On-Site**
41-17-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment....manager not know about consumer advisory. Reviewed with manager and showed him consumer advisory.
53A-10-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by three oil buckets at kitchen. Employee moved.
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit by the rice cooker. Employee moved. **Corrected On-Site**
10-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on soda line. Employee moved **Corrected On-Site**
24-07-4
41
Frequently Asked Questions
When was Basilic Vietnamese Grill last inspected?
The most recent health inspection at Basilic Vietnamese Grill on file is from Feb 24, 2026. The public record contains 15 inspections in total.
What is the most common violation at Basilic Vietnamese Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Basilic Vietnamese Grill.
How does Basilic Vietnamese Grill compare to other restaurants in Fort Lauderdale?
Basilic Vietnamese Grill most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Basilic Vietnamese Grill's inspection record improved over time?
Yes. Recent inspections at Basilic Vietnamese Grill have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Basilic Vietnamese Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Basilic Vietnamese Grill inspected?
Based on the inspection history on file, Basilic Vietnamese Grill is inspected around five times per year on average.
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