GRAND LUX CAFE

Name: GRAND LUX CAFE
Address: 1780 SAWGRASS MILLS CIR, SUNRISE, FL, 33323, US
Rating: 84.3

1780 SAWGRASS MILLS CIR, SUNRISE, FL 33323

License #1621412

☕ Café/Breakfast ℹ️

84.3 Grade C / 100

Mixed Health Record

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Latest inspection

December 16, 2025 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRAND LUX CAFE in SUNRISE currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 29 total violations — 17 critical, 3 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 9, 2025

The latest inspection on December 16, 2025 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

57%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

GRAND LUX CAFE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris at kitchen and salad prep area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Equipment in standing water at 117F. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at salad prep station soiled with food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand-wash sign in employee bathroom. Operator will obtain before end of inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook at cook line rubbed hands for 4 seconds before working with food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid eggs stored next to sliced cheese. Operator moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris at cook-line.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Dishwasher reached temp of 159F. Called eco lab and fixed machine.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In dishwashing area multiple containers that were not properly air dried were stacked on top of one another.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in refrigerator unwashed vegetables are stored over assorted sauces.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. At cook line employee dried hands with soiled towel then proceeded to cook food to order. Educated operator and employee washed hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line employee touched their face then touched utensils. Educated operator and employee washed hands.
[35A-02-7] Live, small flying insects found In employee locker room approximately 4 small flying insects, 1 in mop sink, 1 by back door, 1 by dishwashing area and 2 by cookline area- landing on walls.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line in reach in freezer raw chicken is stored over sweet potato fries without a physical barrier to separate them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in refrigerator raw eggs were stored over dairy products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole muscle steaks in walk in refrigerator.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At expo line employee handled dirty dishes then handled dirty dishes without washing hands. Educated operator and employee washed hands.
[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 reach in cooler by dishwashing area a container of chopped lettuce which was cut 4 hours prior was at a temperature of 45-47F at 3:30 cooling since 11:00 - at current rate of cooling food did not reach to 41F within 4 hours- Operator moved to a walk in refrigerator for quick chill.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface 1000ppm)