CHEF PAT'S CUISINES INC
2876 N STATE RD 7, Lauderdale Lakes FL 33313
Last inspected Jan 30, 2026 · 7 visits since September 2023
JAN 24
FEB 25
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026021201 | Jan 30, 2026 | Jul 7, 2026 | $200 |
| 2--2016030037 | Jun 21, 2016 | Sep 16, 2016 | $1,200 |
| 2--2016020636 | Apr 11, 2016 | Aug 2, 2016 | $400 |
| 2--2016004142 | Jan 11, 2016 | May 20, 2016 | $640 |
Inspection history
7 visits, newest first
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw conch stored over ready to eat cake icing. Operator removed storing icing to lower shelf.
Handwash sink not accessible for employee use at all times. Hand washing sink at cook line blocked by trolley. Operator removed during the inspection.
Bowl or other container with no handle used to dispense food. Observed in reach in cooler at cook line, single serve bowl used to dispense raw beef. Operator discarded and replaced with scoop with handle.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw sausage patties stored over cooked bacon.
Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle with sanitizer not labeled with common name. Operator labeled bottle
Floor area(s) covered with standing water. In kitchen, standing water under handwashing sink.
Food stored on floor. In walk in cooler, boxes of bacon stored on floor. In walk in freezer, boxes of sausage stored on floor. Operator moved to shelf
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. -Observed cases with unwashed cucumber and tomatoes stored over corn beef hash in walk in cooler. Operator removed and stored properly.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp cold held at 50F at made shift table. Per operator, shrimp transfer to table 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marked on sausage at cookline held using time as a public health control. Per operator, sausages placed at cookline 1 hour before the inspection. Operator correctly time mark sausages.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked Mac and Cheese stored in walk in cooler. Per operator, item cooked on 03/30/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in storage area.
Food stored on floor. - Observed cases with food items stored on walk in freezer floor. -Observed case with food item stored on walk in cooler floor. Operator removed and stored properly.
Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Bottle of raid in storage area. Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by bread wrack. Operator moved bread wrack
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site
Working containers of food removed from original container not identified by common name. Squeeze bottles of cooking oil not labeled. Operator labeled
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Employee washed hands with cold water. Observed employee was hands in cold water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) on cook table sitting out at room temperature. Per operator held less than two hours. Operator placed eggs in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté onions (89F - Hot Holding); Sauté peppers (95F - Hot Holding) sitting on shelf in front of flat top grill. Per op held less than 1 hour. Operator placed on flat top to reheat to 165F. discussed with operator about on time. Emailed forms.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized
No paper towels or mechanical hand drying device provided at handwash sink.front counter.
Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled.
Bowl or other container with no handle used to dispense flour and sugar. Operator removed
Current Hotel and Restaurant license not displayed. Expired December 1 2023
Food stored on floor. Boxes of sliced bacon stored on floor. Operator elevated.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and made soap and water solution.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté pepper (85F - Hot Holding); Sauté onions (85F - Hot Holding) on cook line in room temperature. Per operation less than two hours. Operator placed items on flat top grill to reheat to 165F
Spray bottle containing toxic degreaser substance not labeled. Operator labeled.
Bowl or other container with no handle used to dispense food. Observed styrofoam cup in seasoned flour. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water temperature 91F on cook line. Cook removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary 100 Ppm. Operator discarded made new solution rechecked quaternary 400 Ppm
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.