A&S Deli and Bakery

5640 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1626340

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
2 high priority (fixed on the spot), 8 intermediate (5 fixed on the spot), 3 basic (1 repeat); intermediate violations cost 18 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

13 violations found

First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 2 High priority
- 8 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In top of right cold case at front counter, under no temperature control, fresh mozzarella (56°F - Cold Holding). Per employee, not prepared or portioned today and out of cooler approximately 1 hour. Employee moved mozzarella to display cooler to rechill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee at front make station handled cell phone and changed gloves before next order without washing hands. Discussed with employee proper procedures - employee washed hands.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Smoked salmon and lox on overhead menu board not marked as raw item. Employee marked items.
  Fixed on the spot
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. No consumer advisory evident or posted for raw items. Bulletin printed and posted during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  On top of front counter display cases, under no temperature control, cannolis with ricotta cheese filling 68°F at 11:00am (Ambient Cooling approximately 1.5 hours) to 68°F at 11:35am; fresh pastry cream filled doughnuts 68°F at 11:00am (Ambient cooling approximately 1.5 hours) to 69°F at 11:35am; fresh vegetable focaccia 69°F at 11:00am (Heated cooling approximately 1.5 hours) to 70°F at 11:35am. Based on times and temperatures taken items will not reach 41°F in 4 hours. Discussed using Time as Public Health Control for items if desired. Form printed and provided. All items moved to cold case to rapid chill.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometers in right cold case both reading 44-45°F. All foods at 42°F or lower.
  No probe thermometer provided to measure temperature of food products.
  Unable to locate probe thermometer.
- Code 11, Employee health: 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.
  New employee on 2nd day missing signed reporting agreement. Bulletin printed, read, and signed during inspection.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water turned off at sandwich station hand sink due to stripped faucet handle.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown substances in 3 spray bottles hanging on dry goods rack in back kitchen. Employee labeled all bottles as cleaners and glass cleaner.
  Fixed on the spot
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees at front counter make stations wearing watches and bracelets.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing/damaged at plumbing fixture.
  Hot water faucet handle at sandwich station hand sink stripped.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cell phone on wooden prep table in bakery.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.