Merly's Restaurant
Last inspected: Jan 28, 2026
70
Score
Going back to 2022, Merly's Restaurant has nine inspections in the public record. The most recent visit was on Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
“No paper towels” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Coral Springs restaurant, which scores around 77. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed and ready to eat bell peppers and tomatoes. Operator rearranged **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop inside container of cooked pork in 2 door cooler
14-01-5
Basic - 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. Observed 2 door glass front cooler kept open. handle missing for right side glass door. Left side door handle intact but door itself does not open/nor close properly.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. License not put for display but kept in folder underneath a desk
50-09-4
Basic - Stored food not covered. 3 door reach in cooler, foods stored uncovered.
08B-12-5
70
Sep 11, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot rail cooked beef (123F - Hot Holding). Per operator food hot holding less than four hours. Operator placed food back on stove to reheat **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area cut lettuce (84F - Cold Holding); cut tomatoes (82F - Cold Holding). Observed food under no temperature control. Per operator food out less than four hours. Food not prepared or portioned today. Operator placed food in freezer to quick chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over cooked chicken in two door stainless cooler. Operator inverted **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish area blocked by large containers. Operators removed containers **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by kitchen Cookline
36-27-5
Basic - Food stored on floor. Container of plantains stored on floor. Operator elevated container **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door
35B-01-4
45
Apr 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink **Warning** - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind kitchen cookline **Warning** - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
36-27-5
86
Mar 27, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Large container in prep area blocking hand sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee soda bottle in cooler over food items. Operator removed **Corrected On-Site** **Warning**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind kitchen cookline **Warning**
36-27-5
67
Apr 3, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Oct 25, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employed hand washed wiping cloth at back sink and went to stove and handled utensils to stir hot foods without first washing hands and changing gloves.
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On rack by cook line, oxtail 91F @ 1:55pm (cooked cooling since 11:00am). Per employee removed from stove at 11:00am. Observed food still in large original cooking pot with lid on. Food split into multiple hotel pans and placed in reach in freezer to rapid chill to 70F. **Corrective Action Taken**
03D-01-5
High Priority - 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 True reach in cooler, cut lettuce 54F @ 2:15pm (prepared cooling since 10:00am) to 54F @ 2:30pm. Employee moved to reach in freezer to rapid chill to 40F. **Corrective Action Taken**
03D-06-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Probe thermometer reading 100F when ambient temperature shows 82F.
05-05-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Large pot on rack in front of hand sink by cook line. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of frozen food items not labeled as to when prepared.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired March 2022. National Registry. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Food stored on floor. Case of unwashed squash in floor by back door.
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout restaurant, strongest in back prep area. **Repeat Violation**
36-64-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowls in container of ground peppers and marinade. Manager removed both bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Three tiles in back prep area damaged. **Repeat Violation**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of half hotel pans on shelf by back door not inverted. Manager inverted to store properly. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stack of half hotel pans on shelf by back door not inverted. Water present when inverted.
24-08-4
27
Jun 7, 2023
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
25
Jan 26, 2023
Complaint Full
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 12:40 p.m. Observed containers with raw chicken at dry storage area temps 45°F. Per operator , chicken were place in storage area at 11:10 a.m. Advice operator to place ice pack on chicken for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over cooked plantains in freezer.
08A-05-6
Intermediate - 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. A poster has been given to the operator.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with various food containers. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 03/29/2022.
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing in kitchen areas.
36-36-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed food items stored in freezer.
08B-49-4
Basic - Food stored on floor. -Observed containers with various food items stored on kitchen floor.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense various sauces in refrigerator.
14-01-5
Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor in kitchen area.
36-64-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in kitchen
06-01-5
30
Nov 9, 2022
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fish hot holding at 129 degrees Fahrenheit. Per operator, fish has cooked less than 2 hours prior to the inspection. Advice operator to reheat item to 165° F. **Corrective Action Taken**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored utensils. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken, pork and beef stored in refrigerator. Per operator, all items were cooked on 11/8/2022 **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 03/29/2022
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical stored on front counter.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth on prep table not stored in sanitizer solution.
21-12-4
Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.
08B-38-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing food utensils and pots without sanitizing.
16-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling in disrepairs throughout kitchen. **Repeat Violation**
36-32-5
35
Frequently Asked Questions
When was Merly's Restaurant last inspected?
The most recent health inspection at Merly's Restaurant on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Merly's Restaurant?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Merly's Restaurant.
How does Merly's Restaurant compare to other restaurants in Coral Springs?
Merly's Restaurant most recently scored 70 out of 100, which is lower than the Coral Springs average of 77.
Has Merly's Restaurant's inspection record improved over time?
Yes. Recent inspections at Merly's Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Merly's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Merly's Restaurant inspected?
Based on the inspection history on file, Merly's Restaurant is inspected around three times per year on average.
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