VUE KITCHEN
2670 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954.565.3800
Last inspected Aug 12, 2026 · 12 visits since September 2023
SEP 24
FEB 25
JUL 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back walk in cooler #1, raw shell eggs (62F - Ambient Cold Holding). Per manager eggs in unit more than 4 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036183 | Mar 17, 2026 | Jun 11, 2026 | $400 |
| 2--2024062975 | Sep 4, 2024 | Dec 5, 2024 | $400 |
| 2--2023055960 | Sep 13, 2023 | Nov 13, 2023 | $200 |
| 2--2017008502 | Feb 16, 2017 | Mar 10, 2017 | $400 |
Inspection history
12 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bowl or other container with no handle used to dispense food. In the container of flour, a quart container was stored inside and used to dispense the flour. The container was removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over the prep area cook line.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell hands and continued prepared other food items without washing hands first. Reviewed procedures with employee - employee washed hands.
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 failed to wash hands before handling clean dishware from machine immediately after rinsing and loading dirty dishware and cleaning out dump sink. Reviewed proper procedures with employee - employee began washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back walk in cooler #1, raw shell eggs (62F - Ambient Cold Holding). Per manager eggs in unit more than 4 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In back walk in cooler #1 - milk (56F - Cold Holding); heavy cream (56F - Cold Holding); butter (61F - Cold Holding); butter balls (59F - Cold Holding); sliced cheddar cheese (58F - Cold Holding); liquid eggs (57F - Cold Holding);;sliced pepperjack cheese (58F); sliced swiss cheese (58F); individual yogurts (57F - Cold Holding); sour cream (58F - Cold Holding); cream cheese (57F - Cold Holding); crumbled goat cheese (59F - Cold Holding); clarified butter (58F - Cold Holding). No items prepared or portioned today and all in unit more than 4 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back walk in cooler #1, raw shell eggs (62F - Ambient Cold Holding). Per manager eggs in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler #1 - milk (56F - Cold Holding); heavy cream (56F - Cold Holding); butter (61F - Cold Holding); butter balls (59F - Cold Holding); sliced cheddar cheese (58F - Cold Holding); liquid eggs (57F - Cold Holding);;sliced pepperjack cheese (58F); sliced swiss cheese (58F); individual yogurts (57F - Cold Holding); sour cream (58F - Cold Holding); cream cheese (57F - Cold Holding); crumbled goat cheese (59F - Cold Holding); clarified butter (58F - Cold Holding); liquid eggs (54F - Cold Holding). No items prepared or portioned today and all in unit more than 4 hours. See stop sale.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet not individually wrapped for customer self service. Employee removed apples from buffet.
Ceiling tile missing. Tiles missing near back cook line and by front dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookljne wearing bracelet/wristbands.
Insect control device installed over food preparation / storage area. Container of clean espresso cups on shelf under insect control device in dish area. Manager moved container away from device.
No conspicuously located ambient air temperature thermometer in holding unit. In left server glassfront cooler and mini fridge cooler at cookline.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
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.
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. Left Cookline flip top - Observed gasket on lower left door not sealing.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. Operator provided Boiler - Field Pressure Vessel Report of Inspection dated 1-30-2025. For reporting purposes only.
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper handwashing and employee washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Walk in cooler - cooked corn prepared 7-21; chicken casserole prepared 7-21. See stop sale.
Right side walk in cooler - Raw smoked salmon stored over ready-to-eat vegetables. 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. Left Cookline flip top - raw chicken (46-50F); turkey burger (59F); raw steak (50-51F); raw beef burgers (46-49F); cooked chicken (45-50F); raw fish (45-48F). Per operator items were held in unit overnight. No items prepped or portioned today. Observed gasket on lower left door not sealing. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Cookline flip top - raw chicken (46-50F); turkey burger (59F); raw steak (50-51F); raw beef burgers (46-49F); cooked chicken (45-50F); raw fish (45-48F). Per operator items were held in unit overnight. No items prepped or portioned today. Observed gasket on lower left door not sealing. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Operator updated menus during inspection.
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.
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. Left Cookline flip top - Observed gasket on lower left door not sealing.
No current insurance inspector boiler report or boiler certificate available for boiler. Operator provided Boiler - Field Pressure Vessel Report of Inspection dated 1-30-2025. For reporting purposes only.
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
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 10 findings ▾
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - left flip top - raw turkey burgers stored over raw beef burgers. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Left main walk in cooler - cut watermelon (46F). Per operator item cut for breakfast service, over 4 hours ago. 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. Left main walk in cooler - cut watermelon (46F). Per operator item cut for breakfast service, over 4 hours ago. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator.
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 without food handler/CFM training. Operator had employees fill out Food Employee Reporting Agreement during inspection.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked potatoes and cooked pasta, per operator prepared 3 days ago. Operator date marked.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
-Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent over steam table. -Wall soiled with accumulated grease, food debris, and/or dust.- Above prep sink at main walk in cooler. - Floor area(s) covered with standing water In dry storage room - Hole in or other damage to wall in dry storage room. - kitchen Storage area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cove molding at floor/wall juncture broken/missing. In dry storage room.
Floor soiled/has accumulation of debris. 1. Under shelving at Entrance to expo 2. Under shelving in dry storage room- along wall 3. Under hand sink - inside bar
Old labels stuck to food containers after cleaning.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 7 quarts cooked peppers date marked 8/23 1/2 quarts pasta date marked 8/13 3 quarts cooked onions date marked 7/20 1 quart garlic n oil date marked 8/13 2 quarts cooked mushrooms date marked 8/25 2 quarts garbanzo beans date marked 8/25
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately - 5 live flying insects at kitchen cookline on wall/ ceiling. - 2 live flying insects on wall in back kitchen prep area - 3 live flying insects at front wait station wall - 5 live flying insects in dry storage room( 2 on shelving parchment paper)(3 on wall). Storage room is separate from kitchen. Did not observe any live flying insects land on any food or food contact surfaces. Operator began exterminating and cleaning and sanitizing areas during Inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo ice bath cream cheese (66F - Cold Holding); butter (66F - Cold Holding), Per operator items in ice bath for 3.5 hours, observed ice water solution too low, operator moved items in reach in to quick chill. 2. Left walk-in cooler cart cooked potatoes (45F - Cold holding); cooked sausage (45F - Cold holding). Per operator cart was removed from walk-in during prep, operator moved to freezer to quick chill. 3. Cook line ice bath cooked sausage patty (42-48F cold holding); Canadian bacon (52F cold holding); diced tomatoes (46F cold holding). Observed ice water solution too low, operator added ice. 20 minutes later cooked sausage patty (42F) Canadian bacon (42F) diced tomatoes (41F) Corrected on site
Equipment drain line draining into handwash sink. Hand sink at coffee bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside bar soda gun and holster.
No paper towels or mechanical hand drying device provided at handwash sink. 1- Front wait station 2- Interior Bar
No soap provided at handwash sink. - Coffee bar
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at wait station area next to office identified as carpet cleaner, Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent over steam table. -Wall soiled with accumulated grease, food debris, and/or dust.- Above prep sink at main walk in cooler. - Floor area(s) covered with standing water In dry storage room - Hole in or other damage to wall in dry storage room. - kitchen Storage area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cove molding at floor/wall juncture broken/missing. In dry storage room.
Dead roaches on premises. 2 dead roaches in dry storage room, separate from kitchen.
Floor soiled/has accumulation of debris. 1. Under shelving at Entrance to expo 2. Under shelving in dry storage room- along wall 3. Under hand sink - inside bar
Food stored under dripping water line. Left side walk in - Speed rack with sausage and potatoes stored under dripping condensation line. Operator secured condensate line.
Interior of oven/microwave has accumulation of food debris.
No handwashing sign provided at a hand sink used by food employees. 1- inside bar 2- Coffee bar 3- outside Bar
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Beer tap/ reach in cooler at inside bar.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 - left flip top - American cheese (44-48F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored higher than chill line. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - American cheese (44-48F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored higher than chill line. See stop sale.
Establishment not maintaining clam tags for 90 days.
Hole in or other damage to wall. Next to ice machine.
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo - Sanitizer Bucket (Quaternary 0ppm). Operator added sanitizer. Quat 400ppm.
Nov 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and tempura with raw shell egg stored over ready to eat salad dressings in right cookline flip top. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw mussels. Operator stored all items properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Reviewed proper hand washing and employee washed hands in approved sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - smoked salmon. Lunch menu - tuna tataki nikkei.
No paper towels or mechanical hand drying device provided at handwash sink. Coffee bar. 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. One employee without food handler/CFM training. Provided operator Food Employee Reporting agreement. Employee filled out during inspection.
No soap provided at handwash sink. Coffee bar. Operator replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on expo shelf with clean coffee cups. Employee bag in storage room next to cookline on shelf with dry goods and single service items. Operator removed personal items from areas.
Floor area(s) covered with standing water. Back area of dry storage room.
Interior of microwave has accumulation of black substance/grease/food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm.
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.