Filipino Kitchen by Grace
Last inspected: Mar 6, 2026
61
Score
Filipino Kitchen by Grace has been inspected eight times since 2023. Inspectors last stopped by on Mar 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Across the inspection history, “no probe thermometer provided to measure temperature” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 80, which Filipino Kitchen by Grace's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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. Poster emailed to operator.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles with water damage in kitchen area. **Repeat Violation**
36-32-5
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Poking utensils on soiled container, employee removed. **Corrected On-Site**
10-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruit pudding, employee removed from self service. **Corrected On-Site**
02D-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops inside yellow bucket. Employee removed both mops to stored properly. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer, 100 ppm. **Corrected On-Site**
21-07-4
61
Oct 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen in front of true cooler
36-32-5
86
Mar 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white two door cooler// fried pork (77F - Cooling) since 10:00am, at 3:29 pm. Food stored inside deep container, covered, inside cooler; food will not reach 41F in allotted time. Operator put food inside reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not separated from restaurant food, stored inside reach in coolers in kitchen. Advised operator to separate personal foods.
08B-49-4
86
Jan 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handlers training. - From follow-up inspection 2025-01-08: Observed same. **Admin Complaint**
53B-01-5
90
Oct 25, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - raw chicken (not commercially packaged) stored over frozen green beans. Operator stored correctly. **Corrected On-Site**
08A-05-6
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. Observed sardines missing time mark. As per operator item held out of temperature for approximately 2 hours. Operator provided time mark for remaining time. **Corrected On-Site**
03F-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handlers training.
53B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to triple sink - observed metal pan stored in sink. Operator removed and stored correctly. **Corrected On-Site**
31A-11-4
61
Jun 12, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed True cooler// cooked fish (49F - Cold Holding); cooked chicken (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. 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. Observed True cooler// cooked fish (49F - Cold Holding); cooked chicken (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
01B-02-5
74
Jan 31, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (110F - Hot Holding); fried chicken (109F - Hot Holding) at buffet line. Per operator, food out of temperature for approximately 2 hours. Operator will reheat foods to 165F for hot holding. **Corrective Action Taken**
03B-01-6
Basic - Covered waste receptacle not provided in women's bathroom. Observed trash without lid inside dining room bathroom.
32-12-5
82
Jan 11, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
52
Frequently Asked Questions
When was Filipino Kitchen by Grace last inspected?
The most recent health inspection at Filipino Kitchen by Grace on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Filipino Kitchen by Grace?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited two times, more than any other issue at Filipino Kitchen by Grace.
How does Filipino Kitchen by Grace compare to other restaurants in Fort Lauderdale?
Filipino Kitchen by Grace most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Filipino Kitchen by Grace's inspection record improved over time?
Results have been roughly steady. Inspections at Filipino Kitchen by Grace have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Filipino Kitchen by Grace 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 Filipino Kitchen by Grace inspected?
Based on the inspection history on file, Filipino Kitchen by Grace is inspected around three times per year on average.
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