FERN GULLY GRILL INC #2

Name: FERN GULLY GRILL INC #2
Address: 3450 N SR 7, LAUDERDALE LAKES, FL, 33319, US
Rating: 81.8

3450 N SR 7, LAUDERDALE LAKES, FL 33319

License #1620068

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.8 Grade C / 100

Mixed Health Record

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Quick take

FERN GULLY GRILL INC #2 in LAUDERDALE LAKES currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 14, 2025. Across those visits, inspectors documented 39 total violations — 10 critical, 6 major, 23 minor.

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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 August 14, 2025 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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

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

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, raw chicken (50F - Cold Holding); cooked pork (45F - Cold Holding) Operator stated held for less than two hours. Operator moved items to freezer to quick chill to get to 41°F or below.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw chicken stored on top of cooked pork. Operator moved cooked pork to top shelf
[14-11-5] Equipment in poor repair. In kitchen, reach in cooler not working. Being used for dry storage.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. In kitchen and prep are, reach in coolers and doors soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen cook line, ceiling tiles soiled with food splash.
[38-01-4] Light shield damaged/in disrepair. In storage area, four light shields missing.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not provided at time of inspection
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard used as floor matin front of cook line.

Disposition: Warning Issued
[12A-20-4] Employee washed hands with no soap. Employee came from outside rinsed without soap and began preparing food without a proper hand wash.
[35A-02-7] Live, small flying insects found Approximately 10 plus small flying insects flying around front counter landing on shelving ,guest seating tables and around the triple sink dish wash area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[41-17-4] Spray bottle containing toxic substance not labeled. Next to prep table unlabeled bottle. Operator identified as bleach. Educated operator on proper labeling.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler Raw chicken (52F - Cold Holding); Cooked fish (53F - Cold Holding); Cooked pork (55F - Cold Holding); Cooked pig tails (47F - Cold Holding) Cooked rice (47F - Cold Holding). Per operator items were held in unit over night .See stop sale.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - raw salmon over raw liver.
[36-62-4] At walk in freezer Light not functioning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - Raw chicken (52F - Cold Holding); Raw oxtail (48F - Cold Holding); Cooked fish (53F - Cold Holding); Cooked pork (55F - Cold Holding) Cooked pig tails (47F - Cold Holding).
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook In use utensils sitting in dirty water at 92F. Advised operator on proper storage of utensils.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front reach in cooler - cut lettuce at 10:00am- (60F - Cooling). Per operator item was prepared this morning at approximately 7am. At 11:00 am cut lettuce -(60F-Cooling. Educated operator on proper cooling methods. Operator moved to freezer for quick chill.
[36-22-4] Floor area(s) covered with standing water. Walk in freezer floor covered with standing blood water from raw meats.
[36-17-5] Throughout kitchen area Floor tiles missing and/or in disrepair.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. Walk in freezer - all raw meats not frozen solid.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At front counter cutting board with visible soiled cut marks.
[31B-04-4] At cook line No handwashing sign provided at a hand sink used by food employees.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler raw goat a raw beef stored in trash bags.
[36-01-4] Floor not cleaned when the least amount of food is exposed. In kitchen and Around all cooking and cold unit equipment soiled with visible food and dirt debris.
[41-07-4] Container of medicine improperly stored. In kitchen prep area employee painkillers stored among food service items.
[08B-47-4] Food not stored at least 6 inches off of the floor. In kitchen at cook line - bucket of seasoning on floor. In back storage area - bag of bulgar wheat stored on floor . Educated operator on proper storage.
[11-27-4] 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. Provided operator with poster .

Community reaction

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Community pulse