DOC B'S FRESH KITCHEN
452 N FEDERAL HWY, Fort Lauderdale FL 33301 · 754-900-2401
Last inspected Aug 12, 2026 · 10 visits since February 2024
FEB 25
MAR 25
DEC 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 38 points better than where it started.
Live, small flying insects found Approximately 3 small flying insects at bar - on rail housing bottles of alcohol. Approximately 4 small flying insects on marble wall separating dining and kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008433 | Dec 8, 2025 | Mar 31, 2026 | $400 |
| 2--2025037367 | Mar 31, 2025 | Sep 18, 2025 | $600 |
Inspection history
10 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line fryer station, cooked potatoes (60F - Cold Holding). The potatoes were held out of refrigeration for less than 3 hours. The item was returned to the cooler to chill and cold hold.
Mar 3, 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 ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On the cook line for the butter and cooked onions.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area drawer unit - cooked wings - cooling approximately 3.5 hours at 3:45pm (55-60F - Cooling) at 4:35pm 54-55F. At this rate proper cooking will not occur. Operator moved items to walk in to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - ice bath - cheese (41-47F). Per operator item holding approximately 3.5 hours. Observed ice/water solution too low. Operator replenished ice/water to quick chill. Cookline - left open top - feta (55-56F). Per operator item held in unit approximately 3.5 hours. Operator moved item to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - marinara (128-149F - Hot Holding). Per operator holding approximately 2 hours. Operator stirred - 138-145F.
Walk in cooler - Raw shell eggs stored over ready-to-eat pickles. Operator stored all items properly.
In-use ice scoop stored on soiled surface between uses. 2 ice scoops stored directly on visibly soiled ice machine. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 95F. Operator moved to heat source to heat.
Stored food not covered. Custard in prep area chest freezer. Operator properly covered.
Apr 1, 2025□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area
Mar 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
2 Cookline Employees failed to wash hands before putting on gloves to initiate a task working with food - employees entered Cookline, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employees washed hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - pigs in blankets - cooling 20 minutes at 11:25am (72-74F - Cooling) at 12:30pm 72F. At this rate proper cooling will not occur. Operator moved item to walk in to expedite proper cooling.
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. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.
Live, small flying insects found Approximately 3 small flying insects at bar - on rail housing bottles of alcohol. Approximately 4 small flying insects on marble wall separating dining and kitchen area.
Prep area flip top- Raw shell eggs stored over ready-to-eat butter and dressing. Operator stored all items properly.
Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee washed hands.
Handwash sink not accessible for employee use at all times. 1. Expo hand sink blocked by garnish and oil. 2. Dish area hand sink blocked by salad spinner. Operator made all sinks accessible.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area
Feb 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
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. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (77-83F). Per operator item placed out 1/2 hour ago ago. Operator placed on Tine as a Public Health Control. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale.
Walk in cooler - Raw beef burgers stored over ready-to-eat French fires and tortillas. Operator stored all items properly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Under and around ice machine. All throughout back prep area. Inside bar floor. Inside walk in cooler.
In-use ice scoop stored on soiled surface between uses - directly on top of visibly soiled unit. Operator stored properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline buttermilk. Tong handle in Cookline cut lettuce. Operator removed utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo area soda gun holsters.
Jan 24, 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 ▾
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. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water. By dish machine, around ice machine and back prep area. Operator began squeegee during inspection.
No handwashing sign provided at a hand sink used by food employees. Expo area hand sink. Operator replaced.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Food with mold-like growth. Blue cheese olives at bar area with mold like growth. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked potatoes in right side cook line flip top. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 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. Dishwasher - bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and all soda gun holsters.
Handwash sink not accessible for employee use at all times. To go container in expo hand sink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys - cookline prep area. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
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.