BUTTER FLAKES BAKERY AND GRILL

Name: BUTTER FLAKES BAKERY AND GRILL
Address: 5100 W COMMERCIAL BLVD, TAMARAC, FL, 33319, US
Rating: 72.2

5100 W COMMERCIAL BLVD, TAMARAC, FL 33319

License #1624431

☕ Café/Breakfast ℹ️

72.2 Grade C / 100

Mixed Health Record

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Latest inspection

January 15, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BUTTER FLAKES BAKERY AND GRILL in TAMARAC currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 41 total violations — 13 critical, 4 major, 24 minor.

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Inspections on file

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Callback visits

Latest clean pass

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The latest inspection on January 15, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

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BUTTER FLAKES BAKERY AND GRILL has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed bucket of pig tail and salt beef stored on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Observed flip top opposite steam table lower surface is soiled with food debris. 2. Hood filters over stove soiled with grease, food debris, dirt, slime or dust.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth solution on preparation table in kitchen reading 0ppm quaternary. Operator remade solution to 200 ppm quaternary.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around ac vent in kitchen have dust build up.
[08B-38-4] Food stored on floor. 1. At dry storage area buckets of jerk seasoning on floor. 2. At walk in freezer buckets of salted beef stored on floor.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Next to walk in freezer, raw beef (40F) left outside thawing in bus pan. Educated operator on proper thawing methods. Operator removed to walk in cooler for proper thawing and cold holding.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket less than 150ppm quaternary solution. Operator remade solution to 200ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. At 3 door low boy cooler opposite cook line, stew chicken (51F - Cooling ); curry goat (50F - Cooling ) Per manager items not prepared or portioned today. Both items cooked on 7/16 and held in unit overnight. See stop sale . 2. In two door reach In cooler in prep area, jerk chicken (47 - Cooling). Per manager prepared 7/16 and items held in unit overnight. See stop sale .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in two door cooler, container of raw goat on top of bucket of salt fish. Advised operator to rearrange as soon as possible.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. At 3 door low boy cooler opposite cook line, stew chicken (51F - Cooling ); curry goat (50F - Cooling ) Per manager items not prepared or portioned today. Both items cooked on 7/16 and held in unit overnight. 2. In two door reach in cooler in prep area Cut lettuce (47F - Cooling ).Per manager prepared 7/16 and held in unit over night. 3. In two door reach In cooler in prep area, jerk chicken (47 - Cooling). Per manager prepared 7/16 and items held in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Counter, under no temperature control , Plantain Patties (79F - Cold Holding) . Per manager prepared at 9:00am and traditionally served room temperature. Recommended using Time as Public Health Control . Form printed, completed, and time stamp added during inspection.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In two door reach in cooler in prep area Cut lettuce (47F - Cooling ). Per manager prepared 7/16 and held in unit over night. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter in Hot display, fried chicken (107-116F - Hot Holding). Per operator items prepared two and a half hours. Chicken moved to oven to reheat. Unit temperature increased.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In 3 door lowboy cooler in kitchen, cut tomatoes at 11:25am 50F (Ambient Cooling from 9:00 am ) to 51F at 1:25pm. Based on temperatures and times tomatoes will not reach 41F in 4 hours. Manager moved tomatoes to different cooler to chill to 41F.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 10 degrees low in boiling water . Recalibrated with operator to 212F.