WAN'S 4G
664 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954-527-0228
Last inspected Aug 21, 2026 · 10 visits since February 2024
JUN 25
DEC 25
JAN 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031954 | May 15, 2024 | Jun 19, 2024 | $400 |
| 2--2018042559 | Jul 25, 2018 | Sep 6, 2018 | $320 |
| 2--2015016187 | Apr 2, 2015 | Jul 28, 2015 | — |
Inspection history
10 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Spray bottle containing toxic substance not labeled. At the dish washer, a spray bottle of degreaser was not labeled. An employee labeled the spray bottle
Bowl or other container with no handle used to dispense food. In the walk in cooler, inside the bin if raw seasoned chicken, a small bowl was stored inside and used to dispense the food. The bowl was removed
In-use tongs stored on equipment door handle between uses. On the cook line, tongs on the oven door. Tongs were removed
Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw duck in the triple sink. The items were in separate compartments, both with no running water. The chicken was removed from the sink and the water was turned on over the duck.
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line low cooler, raw shell eggs were stored over cooked chicken. The items were reversed to be stored properly
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun and nozzle were soiled. The owner washed and sanitized.
Spray bottle containing toxic substance not labeled. Next to the ice machine, a spray bottle of degreaser was not labeled. The owner labeled the bottle
Buildup of food debris/soil residue on equipment door handles. At the walk in cooler door.
Food stored on floor. In the walk in cooler, shell eggs were stored on the floor. The eggs were moved up.
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In the first restroom in the hallway. The paper towels were supplied during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 99F water. The scoops were removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup stored in reach in cooler at the end of the cook line. The cup was removed
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee drank from cup then engaged in food preparation cutting wanton skin without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - rolling cart - raw chicken stored over raw beef. 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 shelf - cooked rice (115-120F - Hot Holding). Per operator holding for 20 minutes. Operator placed on time as a public health control. Operator filled out time as a public health control paperwork during inspection.
Walk in cooler - Raw shell eggs stored over ready-to-eat washed broccoli. Operator stored all items properly.
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.
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - raw beef and raw pork in top section, over ready to eat raw vegetables in lower section. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked shrimp (40-50F); raw pork (40-45F). Observed items overfilled. Per operator items placed in unit less than 1/2 hour ago. Item not prepped or portioned today. Operator removed excess and placed in walk in to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 200ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - glass door - Cream - per operator opened 2 days ago. Operator date marked.
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. 4 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked rice, cut cabbage, egg rolls. Provided form to operator. Operator filled out 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.
Feb 28, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer - Cookline.
May 16, 2024□ 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 ▾
Ice buildup in walk-in freezer.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline low boy - Raw pork stored over ready to eat noodles. Walk in cooler - raw shrimp stored over ready to eat cooked chicken. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - flip top - raw beef (49-50F); raw chicken (49-50F); cooked chicken (49-50F). Per operator items have been in unit over 2 hours. No items prepped or portioned today. Operator placed ice on items to quick chill.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Cookline - knives stored between flip top and prep table. Operator removed.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 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. Dishwasher - main (Chlorine 0ppm) - operator primed unit. Chlorine 100ppm. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in walk-in freezer - around condensing fans.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 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. Dishwasher - main (Chlorine 0ppm) - operator primed unit. Chlorine 100ppm. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting cooked duck for customer order using bare hands. Reviewed proper procedures and employee washed hands/put on gloves.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wash hands with gloves on and proceed to cook. Reviewed proper glove use. Cook washed hands and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (43-47F); cooked shrimp (50F); raw shrimp (48F); raw beef (48-50F). Per operator some items held in unit overnight (over 4 hours) and some items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice to quick chill.
Handwash sink used for purposes other than handwashing. Cookline hand sink being used to wash cutting board. Operator took to triple sink to wash.
Spray bottle containing toxic substance not labeled. 1 by triple sink. 2 by cookline hand sink.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 80F.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cookline.
Faucet/handle not functioning at plumbing fixture. Cookline hand sink - hot water handle.
Food stored on floor. Containers of raw shell eggs stored on floor under shelving in walk in cooler.
Ice buildup in walk-in freezer - around condensing fans.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Expo dipperwell turned off - utensils in unit. Operator turn on dipper well.
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.