UPTOWN KEESE’S
228A COMMERCIAL BLVD, Lauderdale-By-The-Se FL 33308 · 917-312-3204
Last inspected Jun 2, 2026 · 12 visits since April 2024
MAY 25
OCT 25
MAR 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A 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 →
Inspection history
12 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of food residues.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 2, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw shell eggs then proceeded to prepare ready to eat food without 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. Walk in cooler - butter (47F) - per operator held in unit overnight. Item not prepped or portioned today. Observed door to walk in cooler not closing tightly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - butter (47F) - per operator held in unit overnight. Item not prepped or portioned today. Observed door to walk in cooler not closing tightly. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - raw chicken - ambient cooling 2.5 hours at 4:30pm (47-48F - Cooling) at 4:50pm 48-49F. At this rate proper cooling will not occur. Observed door to walk in cooler not closing tightly. Operator stated she would immediately cook the chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife rack visibly soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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 - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A Employees filled out during inspection.A
Accumulation of debris on exterior of warewashing machine.
All Cookline cutting boards have cut marks and is no longer cleanable.
Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline flip tops.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed door to walk in cooler not closing tightly.
Interior of microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. All Cookline flip tops.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled.
No probe thermometer provided to measure temperature of food products.
Cookline Cutting boards have cut marks and are no longer cleanable.
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top units.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw bacon and then washed raw bell peppers without washing hands. Reviewed proper hand washing and employee washed hands.
Left Cookline low boy - Raw shell eggs stored over/not properly separated from ready-to-eat milk. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline grill drawers - raw comminuted beef stored over raw fish. Operator stored all items properly.
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. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled.
No probe thermometer provided to measure temperature of food products.
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
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki - per operator prepared 2 days ago. Item was stop sale for temperature abuse.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline reach in coolers.
Cookline Cutting boards have cut marks and are no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Cookline and front counter hand sinks. Operator posted signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline hand sink visibly soiled. 2. Cookline shelving visibly soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top units.
Oct 10, 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 ▾
Buildup of food debris/soil residue on equipment door handles In kitchen.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at prep area. Operator removed.
Food stored on floor cases of water stored on floor in kitchen.
Interior of microwave has accumulation of grease/food debris.
Wall soiled with accumulated grease in kitchen.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm.
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked stuffed peppers at reach in cooler on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink.
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. Not available at time of inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm.
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris. -Cookline cutting boards soiled with food stains.
Buildup of food debris/soil residue on equipment door handles.
Ice buildup in back room reach-in freezer.
Nonfood-contact surface soiled with food debris. -Cookline reach in gaskets.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed medical supplies stored on top shelf above prep table. Operator relocated.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food stains.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in cooler with no date marks. Per operator all made more than 24 hours. Observed tzatziki sauce, Hummas,
Buildup of food debris/soil residue on cook line equipment door handles.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on refrigerator gaskets and hinges.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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 0ppm. Line cut. Operator set up triple sink with chlorine 75ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzasiki 50°F, feta cheese 52°F, not prepped or cooked today. In cooler for less than 1 hour. Stacked to high. Operator moved containers in unit under neath.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided some test strips.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
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 expired 4.22.24.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed.
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.