C-5 WARMING KITCHEN
3101 BAYSHORE DR, Fort Lauderdale FL 33304
Last inspected Feb 17, 2026 · 7 visits since March 2024
MAR 24
APR 24
SEP 24
APR 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037117 | Apr 2, 2025 | May 22, 2025 | $200 |
Inspection history
7 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
Toxic substance/chemical improperly stored. Sanitizer wipes stored in the low boy cooler on the cook line with other food. The wipes were removed.
No paper towels or mechanical hand drying device provided at handwash sink. On the cook line. Paper towels were provided
Show the remaining 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. In the front cook line flip top cooler, a cut avocado with the sticker still attached. The stickers on the avocados were removed and the avocados were washed.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Salad prep area.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - hot dogs (52-53F); raw chicken (63F). Per operator all items placed in unit approximately 1.5 hours ago. Observed drawers not closed tightly. No items prepped or portioned today. Operator placed all items on ice bath to quick chill. Salad station - flip top - hummus (55-57F); lobster salad (55-57F); feta cheese (55-57F). Per operator all items placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator placed all items on ice bath to quick chill.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - hot dogs (52-53F); raw chicken (63F). Per operator all items placed in unit approximately 1.5 hours ago. Observed drawers not closed tightly. No items prepped or portioned today. Operator placed all items on ice bath to quick chill. Salad station - flip top - hummus (55-57F); lobster salad (55-57F); feta cheese (55-57F). Per operator all items placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator placed all items on ice bath to quick chill.
Floor area(s) covered with standing water. Salad prep area.
Ice buildup in reach-in freezer around fan - tall slim Cookline unit.
Standing water in bottom of reach-in-cooler. Salad Prep area flip top.
Sep 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Around both ice machines.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (50-52F); raw beef (50-52F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted solution. Quat 200ppm.
Handwash sink water turned off - hand sink by banquet area dish machine.
Floor area(s) covered with standing water. Around both ice machines.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - hummus (45F); cut melon (45F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator moved all items to freezer to quick chill.
Standing water in bottom of reach-in-cooler. Left cookline flip top.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over ready to eat chicken in cookline slim freezer. Operator stored all items properly.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Per operator, boilers were recently re-certified.
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.