Neighbourhood
Fort Lauderdale33308
Restaurants195
Spotless inspections9%
Ordered shut15
Fines$61k
A 75B 28C 26D 12F 45Not rated 9
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.
Dented cans present. 1 - 28 ounce can roasted red peppers. 1 - 6.6 pound can Mandarin oranges. See stop sale.
High priorityBOKAMPER'S →Aug 26, 2026
Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper procedures and employee washed hands.
High priorityBOKAMPER'S →Aug 26, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then continued prepping single service cups of sauce. Reviewed proper procedures and employee washed hands
High priorityBOKAMPER'S →Aug 26, 2026
Raw animal food stored over or with unwashed produce. Walk in cooler - raw shell eggs stored over unwashed celery. Operator stored all items properly.
High priorityBOKAMPER'S →Aug 26, 2026
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. Pantry - left flip top - key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
High priorityBOKAMPER'S →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Pantry - left flip top - key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Pantry - right flip top - blue cheese (53F); hard boiled eggs (52F); lobster (41-47F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 3. hot line - left to right - #1 flip top - shredded cheese (50-52F); pico (48-50F); sour cream (48-49F); cream (48F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 4. hot line - left to right - #2 flip top - cheese (43-50F). Per operator item held in unit approximately 3 hours. Observed item overfilled. Items not prepped or portioned today. Operator moved item to freezer to quick chill. 5. hot line - left to right - #3 flip top - conch fritter batter (44-47F). Per operator item held in unit approximately 3 hours. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 6. bar - blue cheese olives (48F). Per operator item placed in unit 3 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
High priorityBOKAMPER'S →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - cooked rice (105-125F - Hot Holding). Per operator holding approximately 1.5 hours. Operator immediately moved to microwave to reheat. 10 minutes later 165-175F.
High priorityBOKAMPER'S →Aug 26, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
High priorityARUBA BAY INC →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
High priorityEVENTS BY GRATEFUL PALATE →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale.
High priorityEVENTS BY GRATEFUL PALATE →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
High priorityEVENTS BY GRATEFUL PALATE →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - triple door - raw fish (48-49F); cheese (48-49F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. 2. Cookline - low boy - raw fish (48-49F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 3. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale.
High priorityEVENTS BY GRATEFUL PALATE →Aug 25, 2026