Fort Lauderdale33304
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priorityCHECKERS DRIVE IN REST #256 →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line flip top cooler, raw steak (60F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (62F - Cold Holding); salsa (62F - Cold Holding). The items were placed in the cooler less than 3 hours ago. The setting of the cooler was reduced to chill and cold hold the food.
High priorityJALISCO INC →Aug 27, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw beef patties were stored over raw pork. The items were switched.
High priorityEARLS KITCHEN + BAR →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (64F - Cold Holding). The olives were stored outside of the refrigerator for less than 1 hour. They were returned to the refrigerator to chill and cold hold. The olives were not prepped or portioned today
High priorityEARLS KITCHEN + BAR →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the dairy walk in cooler, the raw eggs were stored directly above the sour cream. The eggs were moved to a bottom shelf.
High priorityLONA →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the expo station, cream cheese (40-70F - Cold Holding). The cream cheese was stored in a pan on top of the ice. The out of temperature portion was removed to the reach in cooler to chill and cold hold. The cold portion was moved to the reach in cooler for permanent storage from now on. The item was not prepped or portioned today.
High priorityLONA →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line window, cooked potatoes (90F - Hot Holding). The potatoes were held in the window less than 1 hour. The potatoes were moved to the oven to reheat to 165F to hot hold
High priorityLONA →Aug 24, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The sushi rice on the cook line was missing a time mark from less than 4 hours ago. Sushi rice was produced at 12:00. The time mark was applied
High priorityP F CHANG'S CHINA BISTRO →Aug 24, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish machine
High priorityP F CHANG'S CHINA BISTRO →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw chorizo was stored over butter and chopped spinach. Raw eggs were stored over truffle mayo and bottled water. The items were moved to be stored correctly
High priorityPOKE HOUSE LAUDERDALE / NO MAN’S LAND →Aug 21, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priorityPOKE HOUSE LAUDERDALE / NO MAN’S LAND →Aug 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs stored over cooked turkey. The eggs were moved down.
High priorityKASE CUISINE →Aug 18, 2026