CHICKEN KITCHEN
1523 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954-533-6004
Last inspected Jul 24, 2026 · 11 visits since December 2023
JAN 25
JUL 25
DEC 25
MAR 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Dining area; 1 live roach next to trash can, operator removed cleaned and sanitized area.
★ 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--2024026455 | Apr 16, 2024 | May 21, 2024 | $400 |
Inspection history
11 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Metal stem-type thermometer soiled. On the red digital thermometer, the probe is soiled with food residue and debris. The PIC washed and sanitized the probe thermometer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, black beans (103-137F - Hot Holding). The beans have been on the table less than 4 hours. The beans were placed in the warmer to heat to 165F and hot hold.
No paper towels or mechanical hand drying device provided at handwash sink. At the prep area hand wash sink. Paper towels were provided
No soap provided at handwash sink. At the prep area hand wash sink. Soap was provided
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. In the rolling bin of rice, a broken scoop missing the handle was stored inside and was used to dispense the rice. The scoop was removed.
Raw fruits/vegetables not washed prior to preparation. On the prep table, an avocado was cut with the sticker still attached. The sticker was removed
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Soap dispenser at handwash sink not working/unable to dispense soap.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swept floor then touched clean utensil on front line without washing hands. Reviewed proper hand washing and employee washed hands.
Covered waste receptacle not provided in women's bathroom.
Trash receptacles not provided where needed in establishment. Both men and women restrooms, no trash cans.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Self serve soda fountain nozzles. Operator cleaned during inspection.
Covered waste receptacle not provided in women's bathroom.
No Heimlich maneuver/choking sign posted. Provided to operator.
Single-service articles improperly stored. To go plates stored on floor. Operator stored properly.
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee enter front counter and began working with food - handling customers order - without first washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - corn (120F - Hot Holding). Per operator holding 20 minutes. Operator immediately moved to oven to reheat. Second temperature165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on back prep table. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Chlorine 0ppm)- operator made new solution. Chlorine 100ppm.
Sep 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting by triple sink.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Triple sink.
Sep 9, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Operator added chlorine solution 100 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food employee swept floor then handled ready to eat food without washing hands in prep area, employee washed hands.
Roach activity present as evidenced by live roaches found. Dining area; 1 live roach next to trash can, operator removed cleaned and sanitized area.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in triple sink, reviewed proper hand washing. Employee washed hands in handwashing sink.
Handwash sink used for purposes other than handwashing. Bowl in employee handwashing sink in prep area, operator removed.
No soap provided at handwash sink. Prep area handwashing sink no soap, operator replaced.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter employee with bracelet with dangling pieces.
Equipment and utensils not properly air-dried - wet nesting by triple sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter; grab and go brownies.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Triple sink.
Old labels stuck to food containers after cleaning, operator removed items to be washed.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Pan lids in prep area hand sink. Operator removed.
Clean equipment/utensils not stored at least 6 inches above the floor. Containers of pan lids stored on floor under oven.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - open top - Cole slaw (48-50F). Per operator item was prepared at 11am - ambient cooling 4.5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - open top - cut lettuce (41-48F); corn/bean mixture (46-48F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed items in shallow pans. Advised operator to use deeper pans. Operator moved items to walk in to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - open top - Cole slaw (48-50F). Per operator item was prepared at 11am - ambient cooling 4.5 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill - upper section - cooked chicken (128-140F - Hot Holding). Per operator, holding less than 2 hours. Reviewed proper hot holding. Operator immediately moved under-temp items to grill to reheat.
Single-service articles improperly stored. Single service to go items stored on floor by back door.
Dec 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open top unit - Cole slaw (57F); guacamole with tomatoes (48-53F); shredded cheese (57F); cut lettuce (57-59F). Per operator, items in unit approximately 2-3 hours. No items prepped or portioned today. Operator placed items on ice bath to quick chill.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open top unit - Cole slaw (57F); guacamole with tomatoes (48-53F); shredded cheese (57F); cut lettuce (57-59F). Per operator, items in unit approximately 2-3 hours. No items prepped or portioned today. Operator placed items on ice bath to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda nozzles. Operator began cleaning during inspection.
Handwash sink used for purposes other than handwashing. Items and utensils in prep area hand sink. Operator removed.
Manager or person in charge lacking proof of food manager certification. PIC - Bianca Hardwick.
No probe thermometer provided to measure temperature of food products.
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.