LUC LAKAY KITCHEN LLC
1225 SUNSET STRIP, Sunrise FL 33313 · 7069010194
Last inspected Jun 10, 2026 · 8 visits since November 2023
NOV 23
FEB 24
JUL 24
MAR 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023066298 | Nov 8, 2023 | Apr 26, 2024 | $600 |
| 2--2020054017 | Nov 14, 2020 | Feb 5, 2021 | $400 |
Inspection history
8 visits, newest first
Jun 10, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at bar.
Dead roaches on premises. 4 dead roaches seen on ground next to water heater. Operator cleaned and sanitized area during the inspection.
Exterior door has a gap at the threshold that opens to the outside. Both exit doors has a gap to the surface.
Mar 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (104F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (114F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). Per operator items, items have been out of temperature for more than 4 hours. See stop sale.
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. Observed no paper towel at hand wash sink in kitchen.
Equipment in poor repair. Observed chest freezer lids in disrepair.
Floors not constructed to be easily cleanable. Observed throughout establishment.
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Food with mold-like growth. See stop sale. Observed tub of uncooked red peas with an accumulation of mold like debris. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored with ready to eat salt fish in chest freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (104F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (114F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). Per operator items, items have been out of temperature for more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill bucket with water.
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. Observed no paper towel at hand wash sink in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked liver prepared 3/18/25 not date marked.
Equipment in poor repair. Observed chest freezer lids in disrepair.
Floors not constructed to be easily cleanable. Observed throughout establishment.
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2022
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (91-95F - Hot Holding) sitting on top of steam table per employee held less than four hours employee voluntarily discarded. Observed fried chicken (101-116F - Hot Holding) per employee held less than 2 hours employee reheated in oven to 165F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
No probe thermometer provided to measure temperature of food products. Operator only had meat thermometer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets on turbo air reach in torn Aluminum top on freezer chest separated from top of freezer chest.
Exterior door has a gap at the threshold that opens to the outside. Both exterior doors
Floor tiles missing and/or in disrepair. Front counter
Floors not constructed to be easily cleanable. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of freezer chests surface soiled with grease, food debris, dirt, slime or dust.
Old labels stuck to food containers after cleaning.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2022
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
No soap provided at handwash sink in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted or in a protected manner
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed gaskets on three door turbo air reach in torn. Observed aluminum tops of reach in freezer chests in kitchen separate room top.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair at front counter.
Hole in or other damage to wall. Observed hole in wall behind freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust on top of two freezer chest opposite 3 door reach in cooler
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed turbo air three door cooler interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover above three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen behind three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Jan 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2022
Manager or person in charge lacking proof of food manager certification.
Equipment in poor repair. Observed three door reach in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Located reaffirm kitchen
Floor tiles missing and/or in disrepair at front counter
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2022
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in three door reach in cooler salt fish (55-58F - Cold Holding) per operator held in cooler 24 hours. Not prep or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in three door reach in cooler salt fish (55-58F - Cold Holding) per operator held in cooler 24 hours. Not prep or portion today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (109-120F - Hot Holding) in shallow pans. Per operator held less than one hour operator reheated plantains to 165. Suggested to op to place plantains in a deeper pan.
Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by prep table. Operator removed
Manager or person in charge lacking proof of food manager certification.
Equipment in poor repair. Observed three door reach in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Located reaffirm kitchen
Floor tiles missing and/or in disrepair at front counter
Ripped/worn tin foil used as shelf cover on oven shelf and next to the oven
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket
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.