Neighbourhood
Fort Lauderdale33319
Restaurants81
Spotless inspections5%
Ordered shut8
Fines$57k
A 28B 18C 6D 5F 16Not rated 8
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in hallway, raw chicken and beef stored in same container. Operator started to moved raw items to different shelves.
High priorityMONTEGO BAY GRILLE & CAFE →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler next to entrance to front counter, raw shell eggs stored over cooked Mac and cheese. Manager removed eggs to the lower shelf during the inspection.
High priorityFLAVOR BAR RESTAURANT AND BAKERY LLC →Jul 28, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing. Advised operator to set up triple sink and sanitize dishes. Triple sink was set up reading 200ppm quaternary.
High priorityBAK-A-YAAD CUISINE →Jul 15, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside oven jerk chicken (126F - Hot Holding). Per manager chicken was held out of temperature for less than one hour ago. Operator increased oven temperature for chicken to reheat. Chicken reheated to 167F.
High priorityBAK-A-YAAD CUISINE →Jul 15, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at triple sink in kitchen, operator washing and rinsing dishes without sanitizing. Advised operator to properly set up triple sink and re sanitized dishes without sanitizing. Triple sink was set up reading chlorine 100 ppm. Operator sanitized dishes.
High priorityLA GRANJA CHICKEN STEAK AND SEAFOOD →Jul 10, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw fish stored over ready to eat sauces. Educated operator on proper storage / separation. Operator moved fish to lower shelf.
High priorityLA GRANJA CHICKEN STEAK AND SEAFOOD →Jul 10, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw fish stored over ready to eat peppers. Operator reorganized cooler storing raw fish to the lowered shelf.
High priorityVENISE CARIBBEAN CUISINE #2 →Jun 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked wings (83F - Cold Holding). Per operator wings were out of temperature for approximately one hour. Operator placed wings in chiller for a quick chill.
High priorityANCHOR'S FISH AND CHICKEN →Jun 29, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs, placed his hands in cooked vegetables then touches clean utensils. Employee was educated on proper hand washing procedures. Employee washed hands and put on new pair of gloves.
High priorityNOODLE HOUSE RESTAURANT →Jun 29, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes but not sanitizing. Employee was instructed to set up triple sink and re sanitize dishes. Triple sink was set up reading 100 ppm chlorine. Employee sanitized dishes.
High priorityNOODLE HOUSE RESTAURANT →Jun 29, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler next to wait station, raw beef stored over ready to eat sauces. Educated operator on proper storage / separation. Operator moved beef to the lowered shelf of another refrigerator.
High priorityNOODLE HOUSE RESTAURANT →Jun 29, 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. Observed on counter in kitchen, raw beef (68F - Cold Holding); raw pork (77F - Cold Holding). Per operator items were not prepared or portioned today. Items were left out on counter over night for more than 6 hours.
High priorityNOODLE HOUSE RESTAURANT →Jun 29, 2026