TK CATERING LLC
1201 E LAS OLAS BLVD UNIT 1207, Fort Lauderdale FL 33301 · 754-701-4825
Last inspected Oct 7, 2025 · 4 visits since June 2024
3 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
High/low unit - Raw shell eggs stored over unwashed fresh vegetables. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Ice cream scoop in front counter hand sink. Operator removed.
Spray bottle containing toxic substance not labeled. Front counter - sanitizer and window cleaner. Operator labeled.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat peanut butter and pumpkin purée in 3 door reach in. Operator stored all items properly.
Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by items. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink by triple sink. Operator replaced.
No soap provided at handwash sink by triple sink. Operator replaced.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area Handsink removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.