LUNCHROOM
4520 NORTH FEDERAL HIGHWAY, Fort Lauderdale FL 33308 · 561-379-7902
Last inspected Jan 22, 2026 · 8 visits since November 2023
FEB 24
NOV 24
FEB 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on shelf of exterior storage area - storage area outside of kitchen - has ice machine, contains bottled drinks and dry goods. Operator immediately cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023068682 | Nov 17, 2023 | Jan 16, 2024 | $400 |
Inspection history
8 visits, newest first
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor soiled/has accumulation of debris. Under and around prep area reach in freezer.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dented can present. 1 4 pound can Cornichons. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then changed gloves and handled ready to eat bread without first washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - tater tots (103F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
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.
Bowl or other container with no handle used to dispense food. Bowl in pico and banana peppers. Operator removed.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under and around prep area reach in freezer.
Ice buildup in front counter glass door reach-in cooler.
No Heimlich maneuver/choking sign posted. Provided sign to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline flip top gaskets.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense cooked peppers, onions, and Philly season at cookline, operator removed and stored properly.
Buildup of food debris residue on equipment door handles. At cookline reach in drawer unit.
Ceiling vents soiled with accumulated dust, or mold-like substance in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Left reach in cooler near expo window gaskets soiled.
Soiled dry wiping cloth in use at cookline. Operator removed and placed in sanitizer bucket.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee food stored on espresso machine, operator stored properly.
Nonfood-contact surface soiled with food debris. -Reach in cooler gaskets at cookline and front counter.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Dish machine 0PPM chlorine Operator primed machine 100ppm
Spray bottle containing toxic substance not labeled. At dish area, spray bottle containing degreaser not labeled. Operator labeled
Bowl or other container with no handle used to dispense food. At front counter, soufflé cups used to dispense oats and chia seeds. Operator remove d cups
Nov 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on shelf of exterior storage area - storage area outside of kitchen - has ice machine, contains bottled drinks and dry goods. Operator immediately cleaned and sanitized the area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - low boy - salad - cut tomatoes (47-48F). Per operator salads in unit for 3 days - not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - low boy - milk (49-50F); cream (49-50F); salad - cut tomatoes (47-48F). Per operator salads in unit for 3 days - not prepped or portioned today. Cream and milk placed in unit less than 2 hours ago. Operator voluntarily discarded milk and cream. See stop sale.
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.
Nonservice animals in the food establishment or on premises.
Spray bottle containing toxic substance not labeled. 2 spray bottles by triple sink. Operator labeled.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - Cookies and brownies at front counter.
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.