ZUCKERELLOS
3017 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 954.776.4282
Last inspected Oct 17, 2025 · 11 visits since January 2024
FEB 25
APR 25
JUN 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 live small flying insect not landing, 1 at dry storage area, 1 at pantry salad station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016048377 | Oct 10, 2016 | Nov 8, 2016 | $680 |
Inspection history
11 visits, newest first
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Clams/mussels tag removed from original container prior to container being emptied at cookline reach in cooler across from stove top.
No soap provided at ware washing station handwash sink.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles at cookline.
Show the remaining 6 findings ▾
Ceiling vents soiled with accumulated food debris, grease, dust.
Floor area at cookline, walk in cooler covered with standing water.
Interior of refrigerator or freezer in disrepair.
Nonfood-contact surface soiled with food debris, slime. Reach in cooler gaskets.
Standing water in bottom of reach-in-cooler across from oven.
Walk-in cooler interior/shelves have accumulation of residues.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Walk in freezer veal bones in contact with plastic thank you bag. Operator removed.
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. Wait station butters. Reviewed time as a public health control, Operator time marked.
Handwash sink used for purposes other than handwashing. Ware washing station and Dessert station hand washing sink.
Clean to go plastic containers at dessert station not stored inverted or in a protected manner. Operator stored properly.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use thawing and not removed from reduced oxygen package. Reviewed food code regulation for reduced oxygen packaged fish. Operator removed from packaging.
Floor area(s) covered with standing water. Walk in cooler, and kitchen area.
Food stored on floor. Prep area; marinara and white wine sauce stored on floor, operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator and freezer unit gaskets soiled.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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 - chicken stock (46F); heavy cream (55-57F); Demi glaze (46-47F); fresh garlic in oil (45-46F); pasta fagioli (45-46F). Per operator, all items were prepared last night and held in walk in overnight. No items prepped or portioned today. Observed all items in tall plastic containers. See stop sale.
Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
Left cooklinr flip top - Raw fish stored over ready-to-eat cooked chicken. Operator stored all items properly.
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 - chicken stock (46F); heavy cream (55-57F); Demi glaze (46-47F); fresh garlic in oil (45-46F); pasta fagioli (45-46F). Per operator, all items were prepared last night and held in walk in overnight. No items prepped or portioned today. Observed all items in tall plastic containers. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - milk opened more than 24 hours. Operator date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - chicken stock (46F); heavy cream (55-57F); Demi glaze (46-47F); fresh garlic in oil (45-46F); pasta fagioli (45-46F). Per operator, all items were prepared last night and held in walk in overnight. Observed all items in tall plastic containers. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection.
Handwash sink used for purposes other than handwashing. Bar hand sink - utensils in sink. Operator removed.
Bowl or other container with no handle used to dispense food. Soufflé cup in grated parm - salad station. Operator removed.
Buildup of food debris/soil residue on equipment door handles and gaskets. All cookline reach in cold holding units. Operator began cleaning during inspection.
Food stored under dripping water line. Walk in cooler - bags of lettuce stored under dripping condenser line. Operator moved items.
Water leaking from condensation pipe in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler across from fryers raw veal over prepped eggplant. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee grabbed bag of raw scraps from earlier preparation with gloved hands then grabbed French fries with gloved hand for frying for a customers order. Operator advised employee to wash hands and change gloves. Employee washed hands and changed gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine over 400ppm), operator remade solution Sanitizer Bucket (Chlorine 50ppm)
Handwash sink used for purposes other than handwashing. -Salad station handwashing sink used as storage for food container holding utensils. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline water 114F operator discarded and stored dry.
Open dumpster lid, operator closed.
Plumbing system in disrepair, water draining onto floor surface. -hand washing sink by walk in freezer.
scoop handle in contact with panko breading and flour. Operator stored properly.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority6 Intermediate9 Basic
Show 21 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. reviewed proper hand washing, employee washed hands and changed gloves.
Live, small flying insects found -2 live small flying insect not landing, 1 at dry storage area, 1 at pantry salad station.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw shell eggs stored over ready to eat lasagna, -Raw beef over ready to eat pasta, operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Marinara 45F, held in unit less than 4hrs item not prepared or portioned today, observed worn gaskets and standing water at the bottom of reach in cooler. Operator moved items to freezer to quick chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -Butter pats, operator time marked.
Toxic substance/chemical improperly stored. -Pantry station; glass cleaner stored on food contact surface, operator removed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun and holster
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Wait station
Handwash sink used for purposes other than handwashing. -Bar; used as dump sink, operator removed strainer.
Nonservice animals in the food establishment or on premises. -Bar; 2 small non service dogs, dogs left establishment.
Accumulation of black mold-like substance in the interior of the ice bin.
Employee experiencing persistent coughing working with food, clean equipment or utensils, and/or unwrapped single-service items. Reviewed hand washing with operator, employee washed hands.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Ware washing station; employee bag, phone and keys on food prep table. Operator stored properly.
Food stored on floor. -Bulk cooked soup stored on floor, operator stored properly.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. -Dry storage area.
Standing water in bottom of reach-in-cooler. -Front line right reach in cooler across from grill -Wait station one door reach in cooler
Standing water in mop sink.
Time/temperature control for safety food thawed in an improper manner. -calamari; thawing under no temperature control, operator turned on running water to thaw.
Water draining onto floor surface from hand washing sink at pantry station..
Sep 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles and gaskets.
Cookline flip top Cutting board has cut marks and is no longer cleanable.
Sep 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 9 high priority.
9 High priority4 Intermediate10 Basic
Show 23 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 - linguini - cooling 1.5 hours at 3:30pm (78-80F - Cooling) at 5pm 57-64F. At this rate proper cooling will not occur. Operator moved items to freezer to quick chill.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, picked up clean utensil and began to stir sauce without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Food placed in soiled container/equipment. Single portioned eggplant dishes placed on top of visibly soiled oven. Operator removed.
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 - left flip top. Raw chicken in top section stored over ready to eat lasagne in lower section. Operator stored all items properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - Raw fish stored over ready to eat bread. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline reach in - Raw chicken stored over raw veal. 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. Pantry - creamy Italian with carton eggs (60F); burrata (50-55F); mozzarella (50-55F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice on condensing coils. See stop sale. Walk in cooler - marinara (55-58F); pasta fagioli (55-58F); chicken stock (55-58F); butter blend (46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry - creamy Italian with carton eggs (60F); burrata (50-55F); mozzarella (50-55F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice on condensing coils. See stop sale. Walk in cooler - marinara (55-58F); pasta fagioli (55-58F); chicken stock (55-58F); butter blend (46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Fountain soda nozzles. Operator cleaned during inspection.
Handwash sink used for purposes other than handwashing. - Expo hand sink used for dump. - Pantry hand sink used to store utensils. Reviewed proper use of hand sinks. Operator removed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio. Reviewed menu updating.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pantry - Creamy Italian with carton egg. Per operator prepared 4 days ago. a¿¿ item was stop sale for temperature abuse. Operator discarded.
Buildup of food debris/soil residue on equipment door handles and gaskets.
Ceiling tile missing. By office door.
Cleaned and sanitized equipment or utensils not properly stored. Visibly soiled dishes on Cookline shelf. Operator removed.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry - creamy Italian with carton eggs (60F); burrata (50-55F); mozzarella (50-55F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice on condensing coils.
Cookline flip top Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead on floor in walk in cooler. 1 dead on container of bulk flour. Operator removed and cleaned/sanitized the areas.
Floor area(s) covered with standing water. Walk in cooler.
Ice scoop handle in contact with ice. Bar. Operator stored properly.
Stored food not covered. Ice cream - pantry. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator placed in sanitizing solution.
May 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house made Marinara sauce (60°F - Cooling); house made cream sauce (57F - cooling). Operator stated not prepped or cooled today. Held overnight in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line in flip top cooler, 14 packages of tuna 41°F not removed from reduced oxygen package before thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house made Marinara sauce (60°F - Cooling); house made cream sauce (57F - cooling). Operator stated not prepped or cooked today. Held overnight in cooler
Handwash sink used for purposes other than handwashing. Hand sink on expo line food residue and towel. Operator cleaned out. Hand wash sink blocked on prep line knives and spoons. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and flip top coolers on cook line has buildup up debris/ soil residue.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in flip top cooler, 14 packages of tuna 41°F not removed from reduced oxygen package before thawing.
In-use tongs stored on equipment door handle between uses. Tongs stored on ticket holder on cook line, soiled with debris.
No handwashing sign provided at a hand sink used by food employees. No hand wash dings in men's and women's bathroom used by employees. Operator placed signs
Standing water in bottom of reach-in-cooler. On cook line, low reach in cooler has standing water in bottom.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored over ready to eat vegetables in salad flip top. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area - butter (55F); fresh garlic in oil (93F). Items placed out less than an hour ago. Operator placed butter in ice bath to quick chill. Operator placed fresh garlic in oil on Time as a Public Health Control. Provided paperwork to operator and reviewed.
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. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. All bar soda guns and expo fountain nozzles. 2. Expo glassware storage - shelf liners visibly soiled. 3. Expo magnetic knife rack visibly soiled.
Handwash sink used for purposes other than handwashing. Bar Handsink being use to dump items.
No soap provided at handwash sink. By triple sink. Operator replaced.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo hand sink. Water 78F.
Floor area(s) covered with standing water. By triple sink.
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.