Tgi Friday's
Last inspected: Feb 3, 2026
86
Score
Public records show 11 inspections at Tgi Friday's stretching back to 2022. The most recent report on file is from Feb 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to the broader Plantation restaurant scene, where the average is 77, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at any handwash sink. Operator added paper towels. **Corrected On-Site**
31B-02-4
Basic - Floor soiled/has accumulation of debris between grills in the kitchen.
36-73-4
86
Oct 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals at triple sink. As per operator, chemical is degreaser. Operator properly labeled. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels attached to clean dishes in dishwashing area. Operator removed old labels, washed and sanitized the dishes. **Corrected On-Site**
16-46-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in the women's employee bathroom in the back of the establishment.
32-12-6
82
Mar 19, 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 provolone (55F - Cold Holding) in over stacked containers, parm butter (50-55F - Cold Holding) on cook line per operator removed from walk in cooler to cook line. Held out of temperature less then 4 hours. Operator placed items in cooler for quick chil. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (55F - Cooling) in walk in cooler, Per operator held in cooler over night.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (55F - Cooling) in walk in cooler to line. Per operator held in cooler over night. See stop sale.
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo station Operator provided. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area.
36-27-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Ware washing area.
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back interior wall of ice machine black/green mold-like substance
22-20-5
50
Jan 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In ware washing area. **Warning** - From follow-up inspection 2025-01-13: **Time Extended**
36-02-5
95
Oct 16, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 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. **Warning**
11-26-1
Basic - Single-service articles improperly stored. -Observed takeout containers stored next to hand wash sink could lead to cross contamination. Operator removed and stored in dry storage area. **Corrected On-Site** **Warning**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In ware washing area. **Warning**
36-02-5
74
May 7, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevention after splitter. **Warning** - From follow-up inspection 2024-05-07: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevention after splitter. **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-05-07: Ice buildup in walk-in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. **Warning** - From follow-up inspection 2024-05-07: Cutting board has cut marks and is no longer cleanable. On cook line. **Time Extended**
14-09-4
78
May 6, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevention after splitter. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pre cooked fries (62F - Cold Holding at room temperature) on shelf by cook line. As per manager, item pulled from cooler approximately 25 minutes previously. Manager put back in cooler to rapid chill. Additionally, observed Cajun butter (57F - Cold Holding) cut tomatoes (66F - Cold Holding); cheese (59F - Cold Holding)on cook line. As per manager, items were on cook line approximately 2 hours. Items were not prepped or portioned today. Manager moved to different cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nest in server station. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Dry storage, bar, and expo line. **Warning**
36-22-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. At bar. **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on food storage shelves and containers in dry storage. **Warning**
23-03-4
55
Feb 23, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At the bar, Bar Triple Sink (Quaternary 0ppm). The solution was corrected to 200ppm Quaternary. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris. The soda gun nozzle at the bar was soiled. The operator removed and washed and sanitized. **Corrected On-Site**
22-02-4
78
Jun 15, 2023
Routine - Food
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Jun 14, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler next to fryer raw chicken (51F - Cold Holding); sliced cheese (51F - Cold Holding) cooked fettuccine (52F - Cold Holding) per cook not prep or portion today cook stated less than 1.5 hours in reach in cooler. Cook placed bags of ice on items. Observed in four drawers under grill ; filet mignon (47F - Cold Holding); steak (48F - Cold Holding); cooked onions and peppers (48F - Cold Holding); hamburger patties (48F - Cold Holding); ribs (56F - Cold Holding); sliced cheese (47F - Cold Holding). Per cook items not or portion today cook stated less than 2 hours in walk-in cooler. Operator removed items and placed in walk-in cooler for quick **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's and women's employee bathroom. **Warning**
31B-02-4
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 - Bowl or other container with no handle used to dispense rice. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the condenser pipes in walk-in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in a water temperature 127F on griddle top. Operator turn up temperature of griddle. **Corrected On-Site** **Warning**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic bottles of juice and water in reach in cooler on cook line. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
50
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator disposed of old water and filled with fresh water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (48°F - Cold Holding) In flip top cooler next to grill, Operator stated wings were less than 2 hours in reach-in cooler and moved wings to walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar soiled. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed near liquor dry storage.
51-11-4
64
Frequently Asked Questions
When was Tgi Friday's last inspected?
The most recent health inspection at Tgi Friday's on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tgi Friday's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tgi Friday's.
How does Tgi Friday's compare to other restaurants in Plantation?
Tgi Friday's most recently scored 86 out of 100, which is higher than the Plantation average of 77.
Has Tgi Friday's inspection record improved over time?
Results have been roughly steady. Inspections at Tgi Friday's have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tgi Friday's 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 Tgi Friday's inspected?
Based on the inspection history on file, Tgi Friday's is inspected around four times per year on average.
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