Emerald Restaurant
Last inspected: Dec 9, 2025
90
Score
The health department has logged eight inspections at Emerald Restaurant, the earliest from 2023. On Dec 9, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “single-service articles improperly stored” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Davie restaurant scores 79. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 9, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Cardboard used to line food-contact shelves in the reach in freezer at the front counter. Operator removed cardboard. **Corrected On-Site**
14-05-4
Basic - Ice buildup in reach-in freezer in the dining area.
14-69-4
90
Dec 3, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48-52F - Cold Holding) in the 2 door coolers without by the triple sink. As per operator, item not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
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. Observed raw chicken (48-52F - Cold Holding) in the 2 door coolers without by the triple sink. As per operator, item not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat spring rolls in the reach in freezer in the dining area. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control without the written procedures. **Warning**
03F-10-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed roach traps with a large accumulation of roaches on it under the coolers in the kitchen. **Warning**
35A-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food, in the white refrigerator at the front counter, stored over the food for customers. Operator stored properly. **Corrected On-Site** **Warning**
08B-49-4
Basic - Ice buildup in reach-in freezer in the dining area. **Warning**
14-69-4
50
Jul 1, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach in cooler in front of restaurant: half n half (45F - Cold Holding); tofu (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
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. White reach in cooler in front of restaurant: half n half (45F - Cold Holding); tofu (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Small flip top cooler on cook line: Observed Raw chicken, steak and shrimp over tofu. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tom kha soup (coconut milk) (123F - Cooling) @2:15; cooling since 12:00 At current rate of cooling product will not reach 70 F within 2 hours. Operator placed back on stove to reheat to 165+F **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Sanitizer bucket in handwashing sink at front kitchen area. Operator removed sanitizer bucket. **Corrected On-Site**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door.
35B-01-4
43
Mar 11, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken strips over package of crab in small flip top cooler. Operator placed chicken on lower shelf. Observed in reach in cooler raw shell eggs over teriyaki sauce. Operator placed raw shell eggs on lower shelf. . **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food in jasmine rice container. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Single-service articles improperly stored. Observed boxes of single serve bowls on the floor in passenger hallway located by the restroom. Operator elevated boxes. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
42-01-4
74
Oct 16, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 50 ppm. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Single-service articles improperly stored. -Observed single use forks not stored 6 inches off the floor at passenger way. Operator removed **Corrected On-Site**
25-05-4
58
May 15, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cookline
03A-03-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
78
Mar 12, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over brown sauce in true refrigerator. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting peel carrots and onions with bare hands.
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator restocked paper. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
Basic - Food stored on floor. Observed various food items stored on floor at passage way.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not stored inverted in storage area.
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing at room temperature in kitchen.
06-01-5
Basic - Single-service articles improperly stored. Observed takeout containers stored on floor at passage way. **Repeat Violation**
25-05-4
50
Apr 13, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw duck, not commercially packaged, stored over pre cooked egg rolls, commercially packaged, in chest freezer. Operator removed and properly stored. 2) Observed raw crab rangoons, not commercially packaged, stored over curry soup leaves, not commercially packaged, in chest freezer. Operator removed and properly stored. 3) Observed raw chicken, not commercially packaged, stored over unwashed raw bell peppers, commercially packaged, inside reach in cooler in kitchen. Operator removed and properly stored. **Corrected On-Site**
08A-02-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200ppm). Operator will setup three compartment sink for ware washing until dish machine is serviced.
41-18-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to three compartment sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator to post. **Corrected On-Site**
02B-02-5
Basic - Single-service articles improperly stored. Observed case of to go containers stored on floor in dining room. Operator properly stored. **Corrected On-Site**
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink cups stored above food on dry storage shelf in kitchen. Employees removed cups. **Corrected On-Site**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at front counter area.
22-20-5
45
Frequently Asked Questions
When was Emerald Restaurant last inspected?
The most recent health inspection at Emerald Restaurant on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Emerald Restaurant?
Across the inspection record, “single-service articles improperly stored” has been cited four times, more than any other issue at Emerald Restaurant.
How does Emerald Restaurant compare to other restaurants in Davie?
Emerald Restaurant most recently scored 90 out of 100, which is higher than the Davie average of 79.
Has Emerald Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Emerald Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Emerald Restaurant 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 Emerald Restaurant inspected?
Based on the inspection history on file, Emerald Restaurant is inspected around three times per year on average.
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