Neighbourhood
Fort Lauderdale33316
Restaurants190
Spotless inspections13%
Ordered shut9
Fines$42k
A 72B 34C 26D 21F 24Not rated 13
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.
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 wearing gloves picked a piece of raw beef from floor, after grabbed a clean bowl and clean spoon to serve miso soup, using same gloves. After Manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
High priority17 ST THAI SUSHI →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Not prepared or portioned today. beans sprouts (50F - Cold Holding), per employee Ben's sprouts held for less than two hours, observed food on room temperature, employee placed ice bag on top for a quick chill.
High priority17 ST THAI SUSHI →Aug 25, 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 (Chlorine 00ppm), after 3rd. Attempt.
High priorityCHIPOTLE MEXICAN GRILL 1912 →Aug 25, 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 (Chlorine 00ppm), after 3rd. Attempt.
High priorityCHIPOTLE MEXICAN GRILL 1912 →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Salsa station-; corn salad (50F - Cold Holding); mozzarella shredded cheese (49F - Cold Holding); sour cream (50F - Cold Holding); salsa (48F - Cold Holding), per employee food held less than 4 hours, ice bath added to all containers with time temperature control food for a quick chill.Advised operator to keep monitoring cold holding temperatures until unit gets repaired.
High priorityCHIPOTLE MEXICAN GRILL 1912 →Aug 24, 2026
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 1) flip top- Raw shell eggs on top of cooked chicken, employee moved raw shell eggs under cooked chicken.
High priorityNEW HONG KONG CHINESE FOOD →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per employee food not prepared or portioned today. 2) flip top-; bean sprouts (54F - Cold Holding), per operator food held less than 4 hours, employee placed beans sprouts inside walk in freezer for a quick chill.
High priorityNEW HONG KONG CHINESE FOOD →Aug 19, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Employee made new solution, sanitizer bucket at 100 ppm..
High priorityNEW HONG KONG CHINESE FOOD →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet area-cut melons (56F - Cold Holding), per employee food held less than 4 hours. Observed container in low ice. Employee ice bath container for a quick chill.
High priorityALOFT FORT LAUDERDALE AIRPORT →Aug 18, 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 placed garbage inside trash can, then open lower cooler to continue preparing customer drinks, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands.
High priorityLIVING GREEN CAFE 17 STREET →Aug 18, 2026
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bite an energy bar, drank from open cup, after continue touching clean utensils, without washing hands first. After manager educated r on proper hand wash procedures, employee washed hands.
High priorityLIVING GREEN CAFE 17 STREET →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cold holding display-hummus (52F - Cold Holding)); tuna salad (48F - Cold Holding); chicken salad (47F - Cold Holding); salmon (60F - Cold Holding). -Front counter- Reach in cooler-Dessert-; key lime (48F - Cold Holding); cheese cake (47F - Cold Holding). Per employee food held less than 4 hours, observed food stored above the rim line. Employee removed all food out of temperature and stored inside walk in cooler for a Quick chill.
High priorityLIVING GREEN CAFE 17 STREET →Aug 18, 2026