LUCKY CAT STREET EATERY
6322 N ANDREWS AVE, Fort Lauderdale FL 33334 · 954-909-5301
Last inspected Jul 29, 2026 · 12 visits since August 2023
DEC 24
APR 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 10 crawling on the floor on wall behind reach in freezer under reach in freezer on cook line next to cooler with food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037485 | Apr 21, 2025 | Jun 3, 2025 | $700 |
| 2--2023064282 | Nov 3, 2023 | Jan 16, 2024 | $400 |
Inspection history
12 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority4 Intermediate0 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator left kitchen area into dining room to touched dirty surfaces then touched face then putting gloves and started to make food without washing hands Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi cooler Raw fish over cooked salmon Flip top cooler Raw shell eggs over cooked chicken Stainless steel fridge Raw chicken over cooked chicken wontons Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately 10 crawling on the floor on wall behind reach in freezer under reach in freezer on cook line next to cooler with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding, see stop sale Sushi cooler. Raw tuna 45F cold holding, cream cheese 45F cold holding, raw salmon 45F cold holding Cook line cooler raw shrimp 49F cold holding, raw beef 48F cold holding. Front area Under sushi cooler, raw tuna 44F cold holding, eel 45F cold holding, None of the products mentioned above prepared or portioned today per operator and stored for approximately 2 hours except hard boil eggs and pork bun. Operator iced down
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For sushi rice on sushi area or boba tea. Per operator stored for approximately 2 hours. Operator placed time sticker previously written but stored inside a drawer and not on the actual product
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of flip top cooler and inside rice warmer not turned on. cooked rice 127F hot holding, cooked noodles 89F hot holding, cooked pork 98F hot holding, Per operator items stored for approximately 3 hours Operator moved rice to be reheated and moved pork and noodles inside reach in cooler.
Toxic substance/chemical improperly stored. Clorox wipes next to sauces and on top of sodas on expo side Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Cooked chicken at 1:38pm (52F cooling) since 10:30am at 2:37pm same At this current cooling rate product will not cool to 41F within 6 hours Operator moved to freezer
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Monkey banana roll and lobster roll served with masago raw fish eggs
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like chicken wontons, cooked rice previously frozen not date marking properly Per operator stored for 36 hours in walk in cooler Advised operator to date mark
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
Observed: No soap provided at handwash sink. Handwash sink across from Beverage Air Cooler Priority: Intermediate
Observed: Non-service animals permitted in the premises of the establishment. Small Dog seen inside restaurant Owner removed Dog Priority: Intermediate
Observed: Toilet/urinal not flushing/functioning properly. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Manager placed wiping cloth in sanitizer bucket Priority: Basic
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task without washing hands and changing gloves Employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice; (43F)Miso paste; (43F)Noodles; (45F) Employee placed items in freezer Corrective Action Taken**
No soap provided at handwash sink. Handwash sink next to Chest Freezer.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to Dishwasher Employee replaced handwash sign
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (45F - Cold Holding); sprouts (50F - Cold Holding); raw shrimp (50F - Cold Holding); noodles (53F - Cold Holding) stored in cook line flip top cooler for less 4 hours per operator. Operator moved items to walk in cooler. tapioca pearls (61F - Cold Holding) stored on front counter at room temperature for less than 4 hours. Operator moved items to walk in cooler.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwashing sink. Employee removed.
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
2 vacuum breakers missing at splitter added to hose bibb.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat edamame in two door stainless residential cooler. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. 6 packets of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (45F - Cold Holding); sprouts (50F - Cold Holding); raw shrimp (50F - Cold Holding); noodles (53F - Cold Holding) stored in cook line flip top cooler for less 4 hours per operator. Operator moved items to walk in cooler. tapioca pearls (61F - Cold Holding) stored on front counter at room temperature for less than 4 hours. Operator moved items to walk in cooler.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwashing sink. Employee removed.
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 arrived during the time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
Food stored on floor. Tray of salmon on floor of walk in. Cases of saki stored on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack left of fryer heavily soiled with grease/food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers, employee water bottles in cooler. Operator moved items.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 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 handled dirty dishes then removed clean dishes from dish washer Employee washed hands and put new gloves on
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw shell eggs then touch food container with egg roll Employee washed hands and put gloves on
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to Dishwasher. Employee replaced paper towel.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink next to Dishwasher
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 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 handled dirty plates then removed cleaned plates from Dishmachine without washing hands and changing gloves
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.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. One bottle containing a clear liquid identified as chlorine and one spray bottle containing a blue liquid identified as a degreaser located on top of Dishwasher
Covered waste receptacle not provided in bathroom. Bathroom used by both males and female
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle containing drinking water stored above wantons
Toilet/urinal not flushing/functioning properly. Lady's rest room
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 4 live roaches on the wall behind the prep table on the cookline in the kitchen Approximately 5 live roaches under the flip top coolers on the cookline in the kitchen
Bowl or other container with no handle used to dispense food. In the bin of sushi rice, a pint sized container was used to dispense food. The container was removed.
Aug 16, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter- observed employee touched hair with bare hands and continued to grab ice scoop, make glass of ice and served to customer without washing hands.
Employee eating in a food preparation or other restricted area. Main kitchen cook line at reach in cooler- observed employee water bottle on prep table shelf. Employee removed water bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi bar- observed employee cellphone on prep table at rice cooker.
In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven door handles. Employee removed tongs.
Soiled dry wiping cloth in use. Main kitchen cook line cold holding unit- observed wiping cloth on cutting board. Employee removed wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Sushi bar prep table - observed imitation crab meat being thawed at room temperature.
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.