CYPRESS CREEK KITCHEN
400 CORPORATE DR, Fort Lauderdale FL 33334 · 954.772.1331
Last inspected Nov 4, 2025 · 7 visits since August 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 46F in reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up 3Compartment sink with quat sanitizer
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of reach in freezer beside fryer soiled with food debris
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Technician repaired dishwasher during inspection
Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as glass cleaner Manager labeled spray bottle
Accumulation of black mold-like substance in the interior of the ice machine.
Ice buildup in walk-in freezer.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 46F in reach in cooler.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. handwashing sink next to Dishwasher
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat ham and turkey. Pastry Cooler. Employee removed eggs to bottom shelf and moved ham and turkey to top shelf
Handwash sink not accessible for employee use at all times. Blocked by Dish Racks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking water stored among ready to eat foods in Pastry cooler Employee discarded water
Ice buildup in walk-in freezer.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Debris on the ground and/or pad around garbage compactor
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Ice buildup in walk-in freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured. Chef removed and secured CO2 Tanks.
Ceiling tile missing.. Dry storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup containing Starbucks coffee Employee removed and discard cup containing coffee.
Ice buildup in reach-in freezer and/or walk-in freezer.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Observed Chopped romaine (50F - Cold Holding); hummus (45F - Cold Holding) in flip top cooler at pantry station. Per chef less than two hours. Chef moved items to cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and keys on cold station prep table. Chef removed items
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach freezer. Observed ice buildup in rear of walk in freezer located in storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 122F. Chef discarded water.
Standing water in bottom of reach-in-cooler. Lowboy on cook line.
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.