WHATSUB
3335 NE 32 ST, Fort Lauderdale FL 33308 · 9546211163
Last inspected Jun 29, 2026 · 8 visits since February 2024
NOV 24
MAR 25
SEP 25
MAY 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. Expired 12/1/24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Observed employee handling raw chicken with gloves on. Employee removed gloves and touched clean utensil - ladle in pot of vodka sauce - without first washing hands. Reviewed proper procedures and employee washed hands.
Front counter - left 2 door reach in - Raw shell eggs stored over or with unwashed produce - lettuce. Operator stored all items properly.
Handwash sink not accessible for employee use at all times. Back prep hand sink full of sponges and cleaning items. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Show the remaining 7 findings ▾
No soap provided at handwash sink. Front counter hand sink and back prep area hand sink. Operator replaced.
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.
Spray bottle containing toxic substance not labeled. Front counter - bottle of window cleaner. Advised operator to label.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing utensils without sanitizing. Reviewed proper procedures and gave 3 compartment sink sanitizing handout to operator.
Food not stored at least 6 inches off of the floor. Case of plastic water bottles stored on floor under Cookline prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on all front counter cold holding units. 2. Rolling door tracks on display reach in.
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - glass door unit - pink sauce (98-105F - Cooling). Per operator item prepared at noon, cooling started approximately 1pm. Current time 3:30pm. 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 70 degrees Fahrenheit within 2 hours. Cookline - glass door unit - pink sauce (98-105F - Cooling). Per operator item prepared at noon, cooling started approximately 1pm. Current time 3:30pm. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - red sauce (90-95F - Hot Holding). Per operator holding approximately 1/2 hour. Operator placed back on burner to reheat.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked eggplant. Reviewed date marking with operator.
Current Hotel and Restaurant license not displayed.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee closed container of coffee stored on flip top unit counter, operator stored properly.
Food stored on floor, cases of soda stored on floor, by cash register. Cans of tomatoes in back prep area stored on floor. Operator stored on floor.
Mar 27, 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 ▾
Ceiling vents soiled with accumulated dust. -Back prep area by rear exit door.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/24.
No paper towels or mechanical hand drying device provided at handwash sink at the front counter.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in dry storage area.
Jan 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Ceiling vents soiled with accumulated dust. -Back prep area by rear exit door.
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority11 Intermediate2 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee scratched eyebrow then started preparing customers food order without washing hands. Reviewed proper hand washing with employee, washed hands.
Food with mold-like growth. See stop sale. -Front counter reach in cooler next to flat top; Mold like substance in original container of whipped butter.
Raw animal food stored over/not properly separated from ready-to-eat food. -Front reach in 2door; case of raw shell eggs stored over ready to eat containers of whipped butter, ricotta cheese and bagels. Operator stored properly.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Food-contact surface soiled with food debris, mold-like substance or slime. -Front line; slicer soiled with food debris.
Handwash sink used for purposes other than handwashing. -Front counter; Handwashing sink used as storage for bowl and coffee grounds scoop. Operator removed and stored properly. -Triple sink area; Handwashing sink used to wiping cloths. Operator removed.
Manager or person in charge lacking proof of food manager certification.
No Quaternary and Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Quaternary and Chlorine chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Provided handout to operator.
Ceiling vents soiled with accumulated dust. -Back prep area by rear exit door.
Water draining onto floor surface. -Front counter; hand washing sink. Water draining on floor.
Feb 7, 2024Inspection 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 ▾
Bathroom located inside establishment not completely enclosed with self-closing doors.
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.