Adam & Joe Know Lunch

6355 N Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1624861

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Jul 30, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
6 high priority (4 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 1 basic
-34
Administrative complaint on Jul 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

9 violations found

First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 6 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See Stop Sale. All other homemade dressings marked for 14 days within 7 days of preparation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked pasta (79°F - Cold Holding); being held at room temperature for approximately 2.5 hours, operator added to TPHC written plan and time marked
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked fried chicken (72°F-76°F - Hot Holding); being held at room temperature, per operator chicken was cook approximately 2 hours ago and held at room temperature for service.
  Provided TPHC written plan to operator. Operator time marked item and completed written plan at time of inspection cooked grilled chicken (113°F - Hot Holding) inside of steam table for approximately 1 hour. Operator moved to oven and reheated to 165°F
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw smoked salmon store above ready to eat dressings in reach in cooler. Operator properly stored
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Probe thermometers provided soiled. Operator cleaned and sanitized
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink used to fill pans with water for sanitizer buckets. Discussed with operator
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: 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/ All employees Certified Food Manager, some manager certifications expired
Basic1
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed throughout kitchen area. Employee set up sanitizer buckets and placed soiled towels in sanitizer buckets
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.