GRIO EXPRESS

Name: GRIO EXPRESS
Address: 4308 N SR 7, FORT LAUDERDALE, FL, 33319, US
Rating: 0

4308 N SR 7, FORT LAUDERDALE, FL 33319

License #1616909

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 12 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

GRIO EXPRESS in FORT LAUDERDALE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 142 total violations — 17 critical, 48 major, 77 minor.

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The latest inspection on June 23, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

142

Coverage note

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F 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: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen.
[08B-38-4] Food stored on floor. 1.In kitchen case of plantain stored on floor. 2.At front counter cases of bottled drinks stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled with grease, food debris, dirt, slime or dust. 2. Throughout kitchen is soiled with grease, food debris, dirt, slime or dust.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Interior of chest freezer to back of establishment.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at cook line .
[08B-12-5] Stored food not covered. Interior of chest freezer to back of establishment, cooked rice stored uncovered. Operator covered during the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Pikiliz (67F - Cold Holding). Per operator item was out for approximately one hour. Operator placed item in freezer to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked rice (132F - Hot Holding), cooked turkey (118F - Hot Holding). Per operator items were out of temperature for less than 1 hour ago. Advised operator to place food on stove and reheat items . Operator reheated foods to -cooked rice (202F - Hot Holding) cooked turkey (197F - Hot Holding).
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-31-4] Non-pitting surface rust on food-contact equipment. Dry storage rack shelf in kitchen .

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen card board on floor is soiled
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line soiled with food debris. Operator cleaned during inspection.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator .
[27-10-4] No hot running water at mop sink. Mop sink water reading 81F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slowly draining water when closed.
[08B-12-5] Stored food not covered. Observed in chest freezer in ware washing area - Raw Fish stored uncovered. Operator covered during the inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey thawing on counter in preparation area. Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - Cooked onions (100F - Hot Holding), Cooked goat (120F - Hot Holding).Per operator items were made and held in unit approximately less than 3 hours ago. Advised operator reheated items on stove. Operator reheated items to - Cooked onions (175F Hot Holding ), Cooked goat (185 - Hot Holding).
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
[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. Emailed poster to operator.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge Jean Toussaint. Pending call back due on 11-22-2025.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 3 compartment sink and sanitizer bucket when using chlorine as a sanitizer.
[27-06-4] No hot running water at three-compartment sink. Observed 3 compartment sink water reading 83F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee rest room no paper towels. Operator provided during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line , hand wash sink has no hot water. Water at 81F Employee rest room hand wash sink no hot water. Water 81F.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen, soiled cardboard on floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen cook line, in use utensils stored in standing water 85F. Operator removed utensils.
[29-08-4] Plumbing system in disrepair. At kitchen, designated hand sink is clogged.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began prepping food without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked turkey (52F - Cold Holding); cooked pork (52F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into reach in freezer to quick chill.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge-Fred Brown
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[31B-03-4] No soap provided at handwash sink. At kitchen, prep area, No soap at handwashing sink.

Disposition: Met Inspection Standards
[32-07-5] Bathroom facility not clean. Both bathrooms toilet bowls Hand washing sink in other bathroom.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in refrigerators
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Underneath 3 compartment sink. Next to fryer and behind cook line out.
[08B-38-4] Food stored on floor. Observed plastic water bottles and gatoraid stored on the floor at front counter
[36-24-5] Hole in or other damage to wall. Behind freezer chest in rear kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a bucket stored in standing water 77F in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE reach in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered Observed cooked chicken, black rice and legumes not covered in freezer chest. Employee covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Picliz (64F - Cold Holding) on prep table at room temperature per. Observed cooked turkey legs (44-56F - Cold Holding)on prep table out at room temperature. Per operator held out of temperature less than 3 hours. Employee placed in freezer chest to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (108F - Hot Holding) cooked potatoes (67F - Hot Holding) per operator out of temperature less than 3 hours. Employee turned up steam table
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hotel pan over hand washing sink in kitchen.
[32-11-5] Lack of toilet tissue at each toilet. In one bathroom
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bathrooms

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Freezer chest lid broken off the hinges.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On kitchen floor in front of stove
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen water stain.
[08B-38-4] Food stored on floor. Plantains stored on floor in back kitchen. Observed plastic water bottles stored on floor at front counter.
[36-24-5] Hole in or other damage to wall. In rear kitchen behind freezer chest.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed GE refrigerator/freezer in rear kitchen interior/shelves have accumulation of soil residues.
[22-12-5] Metal stem-type thermometer soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (85-110F - Cold Holding) sitting out at room temperature on shelf in kitchen. Per operator held out of temperature since 6:30am. Not portioned or prep today.See stop sale
[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. Observed in GE refrigerator/ freezer pikliz (50F - Ambient Cooling) per operator cooling since 10:00am Operator placed in freezer for cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black rice (66F - Hot Holding) sitting on top of steam table. Per operator held less than 4 hours. Operator reheated rice.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Pic Jean Troussaint
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary test strips.

Disposition: Emergency order recommended
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen.
[14-11-5] Equipment in poor repair. Freezer chest lid broken off the hinges.
[08B-38-4] Food stored on floor. Observed cases of plastic water bottles on floor at front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 75F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, food debris, dirt, slime or dust
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed containers of frozen chicken,pork sitting out on freezer chest in room temperature
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone than engage in food preparation.
[27-12-4] Establishment operating with no potable running water. Observed no running water at three compartment sink, hand washing sink employee bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onions and peppers (63F - Cold Holding); pikla (62F - Cold Holding) on counter in kitchen per operator held less than four hours. Operator placed in ice
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (105F - Hot Holding) sitting on top of steam table. Per operator less than 4 hours. Operator reheated.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] 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.
[41-17-4] Spray bottle containing toxic substance degreaser not labeled.