MEHFIL

Name: MEHFIL
Address: 8550 NW 44 ST, SUNRISE, FL, 33351, US
Rating: 22.5

8550 NW 44 ST, SUNRISE, FL 33351

License #1619098

🍛 Indian ℹ️

22.5 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 12 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

MEHFIL in SUNRISE currently holds an InspectFL Health Score of 22.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 77 total violations — 24 critical, 17 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 12, 2025

The latest inspection on September 29, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on several cooked TCS foods stored in walk in cooler. Per operator, all items cooked on 09/27/2026.
[08B-12-5] Stored food not covered. -Observed various uncovered containers with TCS foods stored in walk in cooler.
[14-55-4] Uncleanable knife block in use to store knives.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substances buildup on can opener blade.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a vacuum breaker needed at threaded hose Bibb at cook line.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no date marked on 2 open gallons with whole milk stored in walk in cooler. Per operator, milk open on 09/27/2026.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over containers with cooked meat in walk in freezer.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed one food manager certification expired on 3/4/2026

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Food debris and dust buildup on top of dish machine. Employee cleaned top of machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor areas in back prep area and in walk in cooler have food debris buildup.
[08B-38-4] Food stored on floor. In walk in freezer, cases of raw of raw beef on floor.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee took out trash, returned to kitchen, and put on gloves without washing hands first. Reviewed with manager proper hand washing procedures to explain to employee.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw breaded shrimp on top shelf above open case of puff pastry and bags of frozen vegetables removed from original case. Employees began to rearrange items for proper separation.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler, container of cut raw chicken on shelf above crete of unwashed parsley. Manager moved chicken to opposite shelf with other raw chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat foods. In walk in cooler, buspan of raw beef tips and case of raw chicken above container of cut onions and cooked beef. Employee rearranged all items for proper separation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, cases of raw chicken thighs on top of cases of raw beef. Employee began rearranging items for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen fliptop cooler, milk (46F - Cold Holding); butter (46F - Cold Holding). Per manager neither prepared or portioned today and in unit more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop cooler, milk (46F - Cold Holding); butter (46F - Cold Holding). Per manager neither prepared or portioned today and in unit more than 4 hours. See stop sale.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at outside mop sink missing vacuum breaker.
[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. Bulletin printed and provided to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Trays of house made pastries in walk in freezer missing date marks.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on bottom cabinet shelf opposite dish machine. Employee labeled as cleaner.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in banquet area not properly inverted.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen flip top and 3 door cooler, in disrepair.
[36-73-4] Floor soiled/has accumulation of debris. In walk in cooler and freezer, floors soiled with food debris and grease.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[29-05-4] Plumbing line from a removed fixture not capped off. Plumbing cap missing on fixture next to mop sink.
[29-08-4] Plumbing system in disrepair. Mop sink pipe in disrepair. When water is turned on, water spurts out of underground pipe onto the surface. Back of establishment. Mop sink located outside of establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen flip top interior soiled with food like build up and grease.
[08B-12-5] Stored food not covered. Cooked vegetables in walk in cooler not covered.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed workers pushing floor waste water onto ground behind establishment, not in mop sink. Reviewed mop sink usage.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects flying in kitchen. Landed on light fixture and kitchen counter. 1 live flying insects on wall of back prep area. No more flies observed at the end of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Flip top; Heavy cream (48F); yogurt (47F); fried onions (50F); ; cooked vegetables (54F); butter (45F); cooked beef (48F); 2)Beverage air 3 door cooler; tomato purée (51F); cooked goat (50F); green yogurt sauce (53F); tomato sauce (54F). Per operator in unit over 4hrs. Foods not portioned or prepared today. See stop sale.
[03A-02-5] TCS foods greater than 41F. 1)Flip top; Heavy cream (48F); yogurt (47F); fried onions (50F); ; cooked vegetables (54F); butter (45F); cooked beef (48F); 2)Beverage air 3 door cooler; tomato purée (51F); cooked goat (50F); green yogurt sauce (53F); tomato sauce (54F). Per operator in unit over 4hrs. Foods not portioned or prepared today. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: Chicken and rice (104F - Hot Holding). Less than 4 hrs. Operator will reheat to 165F
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler: milk. Per operator opened Sunday. Operator date marked.
[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 poster.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flip top: cooked onions prepared on Sunday, operator not date marked.