FAT STORK

Name: FAT STORK
Address: 8270 GRIFFIN RD, DAVIE, FL, 33328, US
Rating: 88.9

8270 GRIFFIN RD, DAVIE, FL 33328

License #1609132

88.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

FAT STORK in DAVIE currently holds an InspectFL Health Score of 88.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 11 total violations — 6 critical, 2 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparing multiple orders without washing hands and changing gloves. Reviewed procedures for hand washing and employee washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In Assani reach in cooler, container raw burgers above raw salmon. Manager rearranged for proper separation. 2) In walk in cooler, raw chicken above raw burgers. Manager rearranged to properly separate.
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper section, cut lettuce (40-54F - Cold Holding). Observed lettuce overstacked above chill line. Per manager prepped and in unit approximately 2 hours. Manager removed overstacked portioned and moved to lower cooler. 2) At front counter, individual butters (68F - Cold Holding). Per employee out of cooler more than 4 hours. See stop sale.

Community reaction

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Community pulse