CVI.CHE 105 SAWGRASS

Name: CVI.CHE 105 SAWGRASS
Address: 2610 SAWGRASS MILLS CIR STE 1429B, SUNRISE, FL, 33323, US
Rating: 80

2610 SAWGRASS MILLS CIR STE 1429B, SUNRISE, FL 33323

License #1623070

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80 Grade C / 100

Mixed Health Record

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Latest inspection

July 8, 2026 · 11 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CVI.CHE 105 SAWGRASS in SUNRISE currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 8, 2026. Across those visits, DBPR recorded 11 total findings; InspectFL has detailed violation rows for 9 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 8, 2026 shows 9 observation rows: 5 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In left center fliptop lower drawers, container of raw breaded chicken above cooked beef pot stickers. No solid divider between drawers. Employee rearranged for proper separation.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line wiped hands on soiled cloth and continued to prepare orders. Reviewed procedures and employee discarded cloth, washed hands, and changed gloves.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloth on cook line. Employee removed cloth.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates immediately next to hand sink in dessert station exposed to splash. Manager moved plates away from sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. One of two hand sinks in dessert station being used as storage for chip bags.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing pans in middle sink and rinsing in end sink with no sanitizer set up. Employee drained sinks and set up properly, including sanitizer sink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing pans after washing at triple sink. Employee setup sink to proper 200ppm quaternary and sanitized pans.
[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 cold well at EXPO - cut tomatoes (58F - Cooling); boiled eggs (56F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. One 4lb can oyster sauce in dry goods with creased metal.

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