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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HOT OFF DE GRILL in PEMBROKE PINES currently holds an InspectFL Health Score of 76.2 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 January 15, 2026. Across those visits, inspectors documented 37 total violations — 6 critical, 11 major, 20 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on January 15, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HOT OFF DE GRILL has some meaningful issues on record. Would you still eat here?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed no address of establishment on juice bottles prepared and bottled onsite.
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at cook line brown stew gravy (124F - Cooling) since 10:00am, at 12:50pm. Educated operator on proper cooling method. Operator put food in ice bath to quick chill.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pig tails stored above unwashed scotch bonnet peppers inside maxx cold cooler. Operator properly stored.
- [41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator remade and corrected to 50ppm.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed food employee reporting agreement form with operator and emailed form.
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Hotel/Resort
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