LA SPADA'S ORIGINAL HOAGIES
2645 S UNIVERSITY DR, Davie FL 33328 · 954.476.1099
Last inspected Jul 20, 2026 · 6 visits since October 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front, Meatballs (122F - Hot Holding); Marinara Sauce (130F - Hot Holding), per operator, meatballs placed in steam table and held for approximately 30 minutes. Marinara sauce placed in steam table and held for approximately 2.5 hours. Foods were taken out of steam table to reheat.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer spray in back prep kitchen reading over 200ppm chlorine. Manager dumped bottle and replaced within quaternary at 200ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker on dry goods shelf with jarred peppers.
Hole in or other damage to wall. Hike in wall below front counter hand wash sink.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under board by steamwell at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Around hand sink in back prep area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. Dishwasher removing clean items from sanitizer sink without first washing hands. Reviewed proper procedures with employee and employee washed hands.
Pesticide/insecticide labeled for household use only present in establishment. Can of household pesticide on top of microwave in back prep area. Manager discarded.
Handwash sink not accessible for employee use at all times. Empty bucket and cleaning scrub pads in back prep area hand sink. Employee removed items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on make line wearing watch and bracelet. Employee removed.
Food stored on floor. In back prep area, case of plastic bottles drinks on floor.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Plastic bucket and brushes in sink in back prep area. Manager removed items from sink.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager discarded substance.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled. Ice chute in dining room, operator cleaned and sanitized during inspection.
Ceiling/ceiling tile shows damage or disrepair. Holes on ceiling tile above soda rack in kitchen.
True Reach-in cooler interior has accumulation of soil residues in kitchen.Operator cleaned during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-grade bags( to go shopping bags) used in direct contact with celery inside reach in cooler in kitchen. Operator removed celery from bag and wrapped with plastic food grade wrapper.
Employee personal food not properly identified and segregated from food to be served to the public. Employee fruits ( apple and tangerine)on top container with cheese inside Hoshizaki reach in cooler at front counter. Operator discarded at will.
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.