BEEHIVE KITCHEN
6312 N ANDREWS AVENUE, Fort Lauderdale FL 33309 · 954.541.8787
Last inspected Aug 18, 2026 · 9 visits since October 2023
NOV 24
JAN 25
AUG 25
SEP 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Email operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023020883 | Mar 29, 2023 | May 4, 2023 | $400 |
Inspection history
9 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans cooling overnight at 11:05 (63F - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. cooked pork cooling overnight at 11:10 (54F-65 - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans cooling overnight at 11:05 (63F - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. cooked pork cooling overnight at 11:10 (54F-65 - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked corn in walk in cooler #2. Operator reorganized
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk in cooler date marked for 10 days. Original prep date within 7 days. Discussed with operator
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. 2 door low top on cook line: cream (51F); liquid eggs (50F) being held in unit overnight. Items not prepared or portioned today. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top on cook line: cream (51F); liquid eggs (50F) being held in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. #1: cut tomatoes prepared at 9:30 at 11:05 (59F - Cooling)to 55F-57 at 12:30. Tomatoes being cooled in large bowl and tightly wrapped, operator uncovered and moved to colder unit.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in prep/ware washing area hand wash sink. Operator removed
Spray bottle containing toxic substance not labeled. Spray bottle containing red substance not labeled. Operator labeled degreaser.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food held in cook line flip top with and above establishment food. Operator removed and properly stored in designated area
Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions prior to washing. Instructed employee to wash onions, clean and sanitize knife, cutting board
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line. Operator cleaned and sanitized
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded pork (41-49F - Cooling); lemon bail quinoa (55-66F - Cooling) both in deep covered plastic containers per employee items prepared last night and held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.; lemon bail quinoa (55-66F - Cooling) shredded pork (41-49F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (120-137F - Hot Holding); broccoli (115-120F - Hot Holding) per operator held out temperature less than 1 hour. Operator placed in oven to reheat items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded pork (41-49F - Cooling); lemon bail quinoa (55-66F - Cooling) both in deep covered plastic containers.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand washing sink by three compartment sink. Employee removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen are
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with brown rice and quinoa. Employee removed.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the floor in back kitchen. Operator inverted
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Chlorine 0Ppm machine needed to be primed rechecked 100Ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over pico and cooked quinoa in walk-in cooler. Operator stored correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler raw salmon (44-47F - Cold Holding); fresh garlic and oil soy sauce (55F - Cold Holding) per operator held out of temperature less than three hours.not portion or prep today. Operator placed items in ice bath.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink back kitchen by three compartment sink. Employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in quinoa container the scoop handle in contact with quinoa
Working containers of food sugar removed from original container not identified by common name.
Jan 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 Ppm quaternary. Operator drained and refilled rechecked 200 Ppm.
Handwash sink used for purposes other than handwashing. Observed coffee mug stored in handwashing sink next to three compartment sink operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with panko and black beans.operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris. Employee clean and sanitize.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. 0 Ppm. Operator primed machine rechecked 100 Ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chick pea (50F - Cold Holding) at front counter held in double pan with no ice per manager out of temperature less than 1 hour. Operator placed in container of ice. Observed salmon (53F - Cold Holding) in flip top unit on top of another pan per manager held out of temperature less then one hour. Manager voluntarily discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior left side accumulation of black/green mold-like substance. Employee clean and sanitize.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with panko almond mix. Operator removed.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chick peas (125F - Hot Holding) held out of temperature less than one hour. Manager had employee reheat on stove
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. Email operator
Handwash sink used for purposes other than handwashing. Observed dirty pans stored in hand washing sink next to three compartment sink. Manager removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior left and right side accumulation of black/green mold-like substance. Employee clean and sanitize
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch and bracelet while preparing food. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with quinoa, sugar, panko. Manager removed
Wiping cloth sanitizing solution stored on the floor. Manager elevated.
Working containers of food salt removed from original container not identified by common name. Employee labeled
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep area at front area. Operator removed.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by large bag of empty containers. Operator removed.
Spray bottle containing toxic substance not labeled. Observed under prep area, spray bottle containing unknown chemical with no label. Operator removed to label.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table at front line. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area, several pans stacked wet. Operator separated.
Working containers of food removed from original container not identified by common name. Observed several working containers removed from original packaging without labels. Operator wrote name on bins.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.