HEART'S KITCHEN CATERING LLC
4072 NE 5 TERR, Oakland Park FL 33334
Last inspected Jul 22, 2026 · 10 visits since May 2024
5 inspections trending down, 13 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pork at 47F in walk in Cooler Chef discarded
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored in same container as ready-to-eat food. Walk in cooler - bag of cooked meatballs stored in same pan as raw beef. Operator stored all items properly.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pork at 47F in walk in Cooler Chef discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked pork in Walk in Cooler at 47F Pork cooked at 5 am yesterday. Chef discarded pork(approx 2lbs)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing pots and pans and missing the sanitizing step. Employee set up three compartment sink to wash, rinse and sanitize (Quaternary ammonium 200ppm) Employee rewashed utensils
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top of food preparation table. Employee removed cellphone and sanitize area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking Ladle stored in standing water at room temperature.(40F) Operator removed Ladle and emptied container
Wet mop not stored in a manner to allow the mop to dry. Operator removed mop from bucket and hang to dry
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee used spoon to put food in the palm of her left hand then tasted food. Employee then put on gloves without washing her hands and continued working with food. Employee removed gloves and washed hands with soap and warm water, then dried hands with paper towels,put new gloves on and continued working with food.
Missing drain plug at dumpster.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next
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.