Fresh Kitchen Davie

2853 - 2855 S University Dr, Davie, FL 33328

American

Last inspected: Jan 12, 2026

Score

Low Risk

Fresh Kitchen Davie appears in inspection records eight times, starting in 2022. The latest inspection on file is from Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.

There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.

When inspectors have written things up, “no measuring device available” has been the most frequent reason, cited two times.

That falls roughly in the middle of the pack for Davie restaurants. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 12, 2026

Routine - Food

2 major violations. 1 minor violation.

View 3 violations

Potentially Hazardous Food Held at Proper Temperature

FL-16

Personal Cleanliness

FL-40

Wiping Cloths Properly Used and Stored

FL-41

Aug 20, 2025

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Proper Hot and Cold Holding Temperatures

FL-21

Feb 28, 2025

Complaint Full

1 major violation. 1 minor violation.

View 2 violations

Proper Hot and Cold Holding Temperatures

FL-21

Wiping Cloths Properly Used and Stored

FL-41

Feb 18, 2025

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Potentially Hazardous Food Held at Proper Temperature

FL-16

Wiping Cloths Properly Used and Stored

FL-41

Nov 1, 2024

Routine - Food

3 minor violations.

View 3 violations

Food in Good Condition, Safe, and Unadulterated

FL-13

Potentially Hazardous Food Held at Proper Temperature

FL-16

Food Received at Proper Temperature

FL-12

May 28, 2024

Routine - Food

1 critical violation. 4 major violations. 1 minor violation.

View 6 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chic peas (130F - Hot Holding) less than four hours ago in cook line steam table. Operator reheated to 180F during inspection. **Corrected On-Site**

03B-01-6

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

Intermediate - Behind ice chute soiled with slime in dining room. Operator cleaned and sanitized ice chute during inspection. **Corrected On-Site**

22-02-4

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer correctly the cooking temperature for fully cooked grill chicken in cook line. Cook answered cooking temperature at 140F, Educate cook on proper cooking temperature.

53B-16-4

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**

16-62-1

Basic - Cutting board has cut marks and is no longer cleanable in prep station. Operator discarded **Corrected On-Site**

14-09-4

Jan 22, 2024

Routine - Food

2 critical violations. 2 major violations. 5 minor violations.

View 9 violations

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours.

01B-02-5

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours. Operator discarded. See stop sale

03D-06-5

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. Emailed procedures to manager

11-27-4

Intermediate - No type of measuring device available( heat strip or heat thermometer )for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

16-62-1

Basic - Working containers of food removed from original container not identified by common name. Oil bottle in cook line not labeled. Operator labeled oil **Corrected On-Site** **Repeat Violation**

02D-01-5

Basic - Employee with no beard guard/restraint while engaging in food preparation in cook line. Operator put on beard guard **Corrected On-Site**

13-04-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 79F in cook line. Observed heated equipment turned off. Operator discarded water and placed in container with no water. **Corrected On-Site**

10-07-4

Basic - Single-service articles not stored inverted or protected from contamination. Serving bowls at front counter, operator inverted **Corrected On-Site** **Repeat Violation**

25-06-4

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm in cook line. Operator remade to 200ppm quaternary. **Corrected On-Site**

21-08-4

Jul 27, 2022

Complaint Full

No violations found.

100

Show all 8 inspections Show less

Frequently Asked Questions

When was Fresh Kitchen Davie last inspected?

The most recent health inspection at Fresh Kitchen Davie on file is from Jan 12, 2026. The public record contains eight inspections in total.

What is the most common violation at Fresh Kitchen Davie?

Across the inspection record, “no measuring device available” has been cited two times, more than any other issue at Fresh Kitchen Davie.

How does Fresh Kitchen Davie compare to other restaurants in Davie?

Fresh Kitchen Davie most recently scored 78 out of 100, which is about the same as the Davie average of 79.

Has Fresh Kitchen Davie's inspection record improved over time?

Results have been roughly steady. Inspections at Fresh Kitchen Davie have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Fresh Kitchen Davie 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 Fresh Kitchen Davie inspected?

Based on the inspection history on file, Fresh Kitchen Davie is inspected around two times per year on average.

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