Del Frisco's Grille
Last inspected: Jan 29, 2026
70
Score
Del Frisco's Grille has been inspected eight times since 2022. On Jan 29, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
55
Apr 4, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tphc Butter at wait station not times marked. Per operator butter out less than four hours. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold rail 1 cut cabbage (50F - Cold Holding). Observed items under no temperature control. Per operator items brought out from cooler less than four hours ago. Operator placed item in cooler to cool **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Parts for grill stored in hand sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks in dish area not secure to wall
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep area shelf above cold rail 4. Operator removed Keys **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch's while preparing foods
13-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor across from dish area
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer in cold rail 1. Operator provided thermometer **Corrected On-Site**
05-09-4
47
Feb 11, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment and utensils and then touched clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cookline butter time marked 11:38-3:38, current time 3:45pm. See stop sale.
03F-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter - operator filled out Time as a Public Health control form during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plastic wall mounted knife holder visibly soiled - prep area. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator began updating menu during inspection. **Corrective Action Taken**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 cookline Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site**
21-08-4
Basic - Stored food not covered. Cookline - ice cream - flip reach in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 72F. Operator changed water and moved to heat source. **Corrective Action Taken**
10-07-4
39
Jun 13, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw fish stored over ready to eat cooked shrimp. Salad prep area - raw fish stored in same pan as ready to eat guacamole. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw ground beef stored over raw pork. Operator stored all items properly. **Corrected On-Site**
08A-20-5
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Visibly soiled knife holder containing clean knives in prep area. Operator removed and cleaned. - Bar - 2 soiled soda guns. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Waste line missing at soda gun holster. 1 bar soda gun.
29-17-4
Basic - In-use tongs stored on equipment door handle between uses. Cookline - tongs stored on oven handles. Operator removed. **Corrected On-Site**
10-20-4
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. Walk in cooler - Sealed ROP raw fish still in packs. Item with ice crystals on packs. Operator immediately opened packages. **Corrected On-Site** **Repeat Violation**
06-09-1
47
Apr 25, 2024
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen , food not prepped or portion today , food being more than 4 hours ( since yesterday) ) . Stop sale issue . Employee discarded food . **Corrective Action Taken**
03A-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....pasta 49-69F, asparagus 59F in side station lowboycooler at cook line and pico de gallo 51F, blanched vegetables 69F, caper chimichurri 68F in cold well at griddle station at kitchen , food not prepped or portion today , food being more than 4 hours ( since yesterday) ) .
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24 , creamed spinach 4/24/24 at walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....beef Demi glacé date marked used by 4/24/24, bacon 4/23/24 , creamed spinach 4/24/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - In-use utensil stored in unclean water at 72F degrees Fahrenheit...employee removed **Corrected On-Site**
10-05-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw salmon , changed gloves and then grabbed cleaned plate to serve food . Employee washed hands after discussion. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...scoop butter 72F at expo line being held less than 4 hours . Employee time marked **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink in griddle station. Discussed with manager , employee cleaned **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name...clear gel . Employee labeled **Corrected On-Site**
02D-01-5
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..... tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package **Corrected On-Site**
06-09-1
26
May 3, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
Basic - Small amount of build up in top of interior of ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled in ware washing area.
36-34-5
78
Nov 15, 2022
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of raw above open case of fries. Manager moved turkey to separate shelf. **Corrected On-Site**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves between tasks without washing hands.
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans plum tomatoes on dry storage racks with creased metal on sides.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In side station cold unit roasted garlic (48F - Cold Holding). Per manager in unit less than 2 hrs. Container being held above cold line. Container moved to lower cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler cases of raw beef and pork above container of scallops.
08A-20-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature not reaching minimum 160F based on thermal label not changing color. Do not use machine until service can be checked for proper maintenance. 3 compartment sink set up for sanitizing items from machine. **Corrective Action Taken**
22-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) around soda nozzles at drink dispenser by kitchen 2) all soda nozzles and one holder at bar Manager cleaned all items. **Corrected On-Site**
22-02-4
39
Frequently Asked Questions
When was Del Frisco's Grille last inspected?
The most recent health inspection at Del Frisco's Grille on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Del Frisco's Grille?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Del Frisco's Grille.
How does Del Frisco's Grille compare to other restaurants in Fort Lauderdale?
Del Frisco's Grille most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Del Frisco's Grille's inspection record improved over time?
Yes. Recent inspections at Del Frisco's Grille have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Del Frisco's Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Del Frisco's Grille inspected?
Based on the inspection history on file, Del Frisco's Grille is inspected around two times per year on average.
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