Grio Express
Last inspected: Dec 3, 2025
78
Score
Grio Express appears in inspection records 15 times, starting in 2022. The latest inspection on file is from Dec 3, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 12 violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Grio Express' latest score is in line with the Fort Lauderdale average of 80. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Fred Brown **Warning** - From follow-up inspection 2025-12-03: No proof of manager training at time of call back inspection. Person in charge Jean Toussaint. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: Observed same. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Plumbing system in disrepair. At kitchen, designated hand sink is clogged. **Warning** - From follow-up inspection 2025-12-03: Observed same. **Time Extended**
29-08-4
78
Dec 1, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Warning** - From follow-up inspection 2025-11-12: Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended** - From follow-up inspection 2025-12-01: Observed same **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Warning** - From follow-up inspection 2025-11-12: Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Time Extended** - From follow-up inspection 2025-11-17: **Time Extended** - From follow-up inspection 2025-12-01: No Proof of Food managers training at time of call back inspection. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - No hot running water at mop sink. Mop sink water reading 81F. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Mop sink hot water reading 78F. **Time Extended** - From follow-up inspection 2025-12-01: Observed same. **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended** - From follow-up inspection 2025-12-01: Observed same. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended** - From follow-up inspection 2025-12-01: Observed same. **Time Extended**
29-20-5
70
Nov 17, 2025
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
11-03-5
Intermediate - - From initial inspection : 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 poster to operator. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Warning** - From follow-up inspection 2025-11-12: Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Time Extended** - From follow-up inspection 2025-11-17: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Warning** - From follow-up inspection 2025-11-12: Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator . **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Mop sink water reading 81F. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Mop sink hot water reading 78F. **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended** - From follow-up inspection 2025-11-17: Observed same. **Time Extended**
29-20-5
55
Nov 12, 2025
Complaint Full
6 major violations. 4 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
11-03-5
Intermediate - - From initial inspection : 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 poster to operator. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Warning** - From follow-up inspection 2025-11-12: Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Warning** - From follow-up inspection 2025-11-12: Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed 3 compartment sink water reading 83F **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line , hand wash sink has no hot water. Water at 81F Employee rest room hand wash sink no hot water. Water 81F. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator . **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Mop sink water reading 81F. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease. **Warning** - From follow-up inspection 2025-11-12: Observed same. **Time Extended**
23-03-4
45
Nov 10, 2025
Complaint Full
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - Cooked onions (100F - Hot Holding), Cooked goat (120F - Hot Holding).Per operator items were made and held in unit approximately less than 3 hours ago. Advised operator reheated items on stove. Operator reheated items to - Cooked onions (175F Hot Holding ), Cooked goat (185 - Hot Holding). **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator. **Warning**
11-03-5
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 poster to operator. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer. **Warning**
16-37-1
Intermediate - No hot running water at three-compartment sink. Observed 3 compartment sink water reading 83F **Warning**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee rest room no paper towels. Operator provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line , hand wash sink has no hot water. Water at 81F Employee rest room hand wash sink no hot water. Water 81F. **Warning**
27-16-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen card board on floor is soiled **Warning**
36-06-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line soiled with food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator . **Warning**
51-13-4
Basic - No hot running water at mop sink. Mop sink water reading 81F. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease. **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed. **Warning**
29-20-5
Basic - Stored food not covered. Observed in chest freezer in ware washing area - Raw Fish stored uncovered. Operator covered during the inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey thawing on counter in preparation area. Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw. **Corrected On-Site** **Warning**
06-01-5
29
Sep 22, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked turkey (52F - Cold Holding); cooked pork (52F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began prepping food without washing hands. **Warning**
12A-16-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Fred Brown **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
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. **Warning**
53B-01-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. At kitchen, prep area, No soap at handwashing sink. **Warning**
31B-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen, soiled cardboard on floor. **Repeat Violation** **Warning**
36-06-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen cook line, in use utensils stored in standing water 85F. Operator removed utensils. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Plumbing system in disrepair. At kitchen, designated hand sink is clogged. **Warning**
29-08-4
37
Apr 14, 2025
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Picliz (64F - Cold Holding) on prep table at room temperature per. Observed cooked turkey legs (44-56F - Cold Holding)on prep table out at room temperature. Per operator held out of temperature less than 3 hours. Employee placed in freezer chest to cool.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (108F - Hot Holding) cooked potatoes (67F - Hot Holding) per operator out of temperature less than 3 hours. Employee turned up steam table **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hotel pan over hand washing sink in kitchen.
31A-09-4
Intermediate - Lack of toilet tissue at each toilet. In one bathroom
32-11-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bathrooms
31B-02-4
Basic - Bathroom facility not clean. Both bathrooms toilet bowls Hand washing sink in other bathroom.
32-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in refrigerators
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen area.
36-06-4
Basic - Floor soiled/has accumulation of debris. Underneath 3 compartment sink. Next to fryer and behind cook line out.
36-73-4
Basic - Food stored on floor. Observed plastic water bottles and gatoraid stored on the floor at front counter
08B-38-4
Basic - Hole in or other damage to wall. Behind freezer chest in rear kitchen
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a bucket stored in standing water 77F in kitchen.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE reach in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered Observed cooked chicken, black rice and legumes not covered in freezer chest. Employee covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table
21-09-4
26
Feb 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Jun 28, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary test strips. **Warning** - From follow-up inspection 2024-06-28: At time of callback inspection still observed **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On kitchen floor in front of stove **Warning** - From follow-up inspection 2024-06-28: At time of callback inspection still observed **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen water stain. **Warning** - From follow-up inspection 2024-06-28: At time of callback inspection still ob **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. In rear kitchen behind freezer chest. **Warning** - From follow-up inspection 2024-06-28: At time of callback inspection still observed **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust. **Warning** - From follow-up inspection 2024-06-28: At time of callback inspection still observed **Time Extended**
23-03-4
74
Apr 29, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today.See stop sale **Warning**
03A-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. Observed in GE refrigerator/ freezer pikliz (50F - Ambient Cooling) per operator cooling since 10:00am Operator placed in freezer for cooling. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black rice (66F - Hot Holding) sitting on top of steam table. Per operator held less than 4 hours. Operator reheated rice. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today. **Warning**
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Pic Jean Troussaint **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary test strips. **Warning**
16-37-1
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On kitchen floor in front of stove **Warning**
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen water stain. **Warning**
36-34-5
Basic - Equipment in poor repair. Freezer chest broken off hinges **Warning**
14-11-5
Basic - Food stored on floor. Plantains stored on floor in back kitchen. Observed plastic water bottles stored on floor at front counter. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. In rear kitchen behind freezer chest. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE refrigerator/freezer in rear kitchen interior/shelves have accumulation of soil residues. **Warning**
22-16-4
27
Feb 27, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-02-27: **Time Extended**
53A-01-7
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. - From follow-up inspection 2024-02-27: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen. - From follow-up inspection 2024-02-27: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer chest lid broken off the hinges. - From follow-up inspection 2024-02-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of plastic water bottles on floor at front counter. - From follow-up inspection 2024-02-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, food debris, dirt, slime or dust - From follow-up inspection 2024-02-27: **Time Extended**
23-03-4
67
Nov 14, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer chest lid broken off the hinges. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair. Observed torn screen in back entrance of kitchen. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
36-60-5
82
Nov 7, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage and carrots (65F - Cold Holding); cooked onions (56F - Cold Holding) sitting on prep table at room temperature. Per op held less than 4 hours. Operator placed items in ice bath **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips. **Warning**
16-37-1
Intermediate - No handwash sink located in or immediately adjacent to bathroom. Observed in customer bathroom the hand washing sink missing. Per operator customer broke sink and In process of replacing sink. **Warning**
31A-06-4
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. **Warning**
53B-01-5
Basic - Equipment in poor repair. Freezer chest lid broken off the hinges. **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a bucket with utensils being stored in standing watrer temperature 80F. **Warning**
10-07-4
Basic - Screen in door torn/in poor repair. Observed torn screen in back entrance of kitchen. **Warning**
36-60-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of frozen cooked turkey sitting on top of freezer chest at room temperature. Operator placed items in refrigerator. **Corrective Action Taken** **Warning**
06-01-5
47
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Nov 16, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed containers of griot (110°F-114°F - Cooling) in kitchen under prep table. Per operator foods were prepared less than 2 hours ago. Operator moved food to reach in freezer to quick chill.
03D-01-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of stove in kitchen.
36-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in dish room.
31B-04-4
Basic - Reach-in freezer shelves with rust that has pitted the surface. Observed in dish room area.
14-33-4
Basic - Screen in door torn/in poor repair. Observed at screen door at back entry in dish room.
36-60-5
Basic - Stored food not covered. Observed frozen turkey in reach in freezer in kitchen across from stove.
08B-12-5
45
Frequently Asked Questions
When was Grio Express last inspected?
The most recent health inspection at Grio Express on file is from Dec 3, 2025. The public record contains 15 inspections in total.
What is the most common violation at Grio Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Grio Express.
How does Grio Express compare to other restaurants in Fort Lauderdale?
Grio Express most recently scored 78 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Grio Express' inspection record improved over time?
Yes. Recent inspections at Grio Express have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Grio Express 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 Grio Express inspected?
Based on the inspection history on file, Grio Express is inspected around five times per year on average.
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