LARB BKK
6234 N FEDERAL HIGHWAY, Fort Lauderdale FL 33308 · 954-368-8863
Last inspected Aug 6, 2026 · 11 visits since October 2023
FEB 25
MAR 25
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023059201 | Oct 10, 2023 | Dec 11, 2023 | $800 |
| 2--2022059366 | Dec 7, 2022 | Feb 10, 2023 | $400 |
| 2--2019031676 | Jun 4, 2019 | Jul 18, 2019 | $160 |
Inspection history
11 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and handled ready to eat foods without first washing hands. Reviewed proper procedures and employee washed hands.
Observed 2 Cookline employees enter Cookline and fail to wash hands before putting on gloves to initiate a task working with food - touch ready to eat foods. Reviewed proper hand washing and employees washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked chicken (41-50F). Per operator item placed in unit 1 hour ago. Observed item overfilled. Item not prepped or portioned today. Operator moved excess to freezer to quick chill.
Walk in cooler - Raw chicken stored over/not properly separated from ready-to-eat cooked chicken. Operator stored all items properly.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Front counter hand sink used for food prep.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg entree. Reviewed menu updating with operator. Operator began updating menus during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs, Cookline sauces. Provided form to operator and reviewed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline cold holding unit gaskets.
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline left flip top - cooked pork - cooling approximately 3 hours at 2:30pm (51-52F) at 3pm 51F; cooked shrimp - cooling approximately 3 hours at 2:30pm (55-56F - Cooling) at 3pm 56F. At this rate proper cooling will not occur. Advised operator to immediately place in ice bath to quick chill. Operator began setting up ice bath during inspection.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and handled ready to eat noodles without first washing hands. Reviewed proper procedures and cook washed hands.
Employee drank from water bottle then engaged in food preparation, without washing hands. Reviewed proper procedures and employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered Cookline, put in gloves and began cooking items without first washing hands. Reviewed proper procedures and cook washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - raw chicken (44F); raw pork (45-46F). Per operator items held in unit almost 4 hours. Operator placed items in ice bath to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area and one on Cookline visibly soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Natechanok Foster CFM Nawapat Ottappawong arrived during inspection.
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. 2 employees 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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked raw shell eggs. Operator posted consumer advisory during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items hanging in dry storage shelving with food items.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris on exterior of warewashing machine, operator began cleaning at time of inspection.
Accumulation of mold-like substance in the interior of the ice bin.
Food stored on floor in walk-in cooler and freezer.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Old labels stuck to food containers after cleaning in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 3, 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee began working, put on gloves to begin working the food preparation area. without washing hands. Reviewed proper hand washing and glove usage. Employee washed hands and put on gloves.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee began working, put on gloves to begin working the food preparation area. without washing hands. Reviewed proper hand washing and glove usage. Employee washed hands and put on gloves.
Handwash sink used for purposes other than handwashing. -Cookline; used as dump sink observed large leaves of lettuces in sink, operator removed.
Food stored on floor. -Walk in freezer; containers of broth stored on floor operator began storing items properly.
Working containers of food removed from original container not identified by common name. -Cookline container of MSG not properly labeled. Operator labeled.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Reviewed proper hand washing when cracking raw shell eggs and gloves usage.
Non-food grade paper/paper towel used as liner for food container. -Cookline right flip top; cooked crab meat
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Counter next to left flip top unit; cooked tofu (74F - Cold Holding) pork stock (70F - Cold Holding); Raw shell eggs (65F - Cold Holding) items prepared and portioned today held under no temperature control. Introduced time to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Reviewed with operator, operator agreed to use Time as a public health control.
Food stored on floor. -Prep area; bulk rehydrated noodles. Operator stored properly.
Working containers of food removed from original container not identified by common name. -Cookline; MSG in half quart container not properly identified. Operator labeled.
Sep 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. -walk in freezer; chicken stored in direct contact of plastic thank you bag, operator removed and placed in food grade bag.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -walk in cooler; cooked chicken cooling covered, operator uncovered and, placed inside walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. -ware washing area; chair blocking hand sink, operator removed.
Handwash sink used for purposes other than handwashing. -cookline; employee rinsed wiping cloth out in sink. -wait station; employee used water filter attached to sink to fill water pitcher. Reviewed properly usage of hand washing sink and referred operator to plan review.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Nawapat Ottappawong arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. -ware washing sink, operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -prep area; bowl used as scoop for sticky rice. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area; open beverage container stored on meat grinder, operator removed and sanitized food equipment. -ware washing station; employee beverage on shelf storing clean pots. Operator removed, stored properly.
Floor area(s) covered with standing water. -cookline next to rice cooker.
Food stored on floor. - walk in cooler boxes of chicken stored on floor, operator stored properly. -walk in freezer boxes of chicken stored on floor.
Interior of microwave has accumulation grease/food debris at prep area, operator cleaned at time of inspection.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented cans present. 1-.5 # can oyster sauce. 2-.5 # cans plum sauce. See stop sale.
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 (Chlorine 0ppm). Observed empty chlorine solution bottle attached to unit. Operator set up triple sink sanitizing. Chlorine 100ppm.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - upper section raw beef, raw pork and raw shrimp over ready to eat broccoli in lower section. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution. Chlorine 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in proper sink.
Ripped/worn tin foil used as shelf cover. Front counter triple shelving unit. Operator removed.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 9, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority7 Intermediate4 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At least 35 small flying insects in back kitchen prep area. Area contains dry storage - packages of starch, cans and jars. Flies were observed on shelving and landed on a few unopened bags of starch. At least 15 small flying insects on shelving above dish machine - housing clean pots. Operator began exterminating and cleaning/sanitizing area during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored behind ready to eat vegetables in upper section of right side cookline flip top. Front counter chest freezer - raw pork stored over ice cream. All items not commercially packaged. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Front counter left flip top - Raw duck and raw pork stored in same container. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the reportable illnesses and provided operator copy of Big 6 handout.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in proper hand sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Handwash sink not accessible for employee use at all times. Back prep room hand sink blocked with large buckets. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Back prep area. Operator replaced.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used to line nonfood-contact shelves. Dry storage shelves covered with visibly soiled cardboard.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Ripped/worn tin foil used as shelf cover. Cookline shelving.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
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.