VOO DOO BAYOU
715 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 386-222-9668
Last inspected Jul 14, 2026 · 9 visits since April 2024
FEB 25
JUN 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026798 | Feb 7, 2025 | May 19, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
In-use ice scoop stored on soiled surface between uses. The holder for the ice scoop next to the ice machine was soiled. The dish washer cleaned and sanitized
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the expo station, shredded cheese (65F - Cold Holding); butter (41-55F - Cold Holding). The items were stored on ice which did not meet the level of the food. The items have been out less than 3 hours. The items were moved to the lower cooler to chill and cold hold
No soap provided at handwash sink. At the wait station hand sink. The dispenser was refilled
Bowl or other container with no handle used to dispense food. In the chicken seasoning, a qt size container was stored inside and used to dispense the food. The item was removed.
Light shield damaged/in disrepair. In and next to the ware washing area.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Nonservice animals in the food establishment or on premises. Guest with dog left establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Floor area(s) covered with standing water.
Light shield damaged at ware washing station.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler at cookline.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - #1 (right unit) - sardou base (45-51F); smoked beans (55-70F); heavy cream (59-60F). Per operator items were cooked yesterday and placed in walk in cooler to cool. Per operator items held in walk in overnight - no items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - #1 (right unit) - sardou base (45-51F); smoked beans (55-70F); heavy cream (59-60F). Per operator items were cooked yesterday and placed in walk in cooler to cool. Per operator items held in walk in overnight - no items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed items cooling from previous day in tall plastic containers. Reviewed proper cooling procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Upstairs soda guns, one soda gun downstairs. 2. Cookline magnetic knife rack visibly soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowtail crudo. Operator began updating menus during inspection.
Waste line missing at soda gun holster. Upstairs - right side soda gun.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Feb 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dish employee handled soiled dishes/utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee properly washed hands.
Employee entered expo area, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee proper washed hands.
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 - Cookline butter - per operator placed out 1 hour ago. Operator properly time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sham - meatballs (111-115F - Hot Holding). Per operator holding almost 2 hours. Operator immediately moved to oven to reheat.
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked by stacks of buckets. Operator removed.
In-use ice scoop stored on soiled surface between uses. Downstairs ice scoop stored in visibly soiled container. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 400ppm.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler #1 - raw shell eggs stored over ready-to-eat mayonnaise. Walk in cooler #2 - raw oysters stored over ready-to-eat cooked crawfish. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sham unit - meatballs (120F - Hot Holding). Per operator holding less than 2 hours. Operator immediately moved item to oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Middle bar soda gun - downstairs.
Handwash sink not accessible for employee use at all times. Expo hand sink blocked by case of fish. Operator removed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
In-use ice scoop stored on soiled surface between uses. 1. Upstairs ice scoop on visibly soiled towel. 2. Downstairs - ice scoop in visibly soiled water. Operator removed all scoops.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted.
In-use tongs stored on equipment between uses at cook-line. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook-line. Observed in use utensil stored between use in water at 93F. Operator removed.
Stored food not covered. Observed remoulade stored uncovered in walk-in cooler. Operator covered.
Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed knife in handwashing sink at front kitchen area. Operator removed.
Current Hotel and Restaurant license not displayed. Observed license not displayed. Operator hung up license.
Floor area(s) covered with standing water. Observed standing water on floor at back kitchen area. Operator mopped up water.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor at mop sink. Operator hung to dry.
Working containers of food removed from original container not identified by common name. Observed working containers of flour, sugar, and chicken dredge not labeled. Operator labeled with common name.
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.