Beehive Kitchen
6312 N Andrews Avenue, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1624111
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beans cooling overnight at 11:05 (63°F - Cooling) per operator items were prepared last night and have been cooling in walk in overnight.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection6 high priority (5 fixed by the Aug 18 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 3 basic-30
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
Operator states new fire extinguisher ordered
Fixed on the spot
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. 2 door low top on cook line: cream (51°F); liquid eggs (50°F) being held in unit overnight. Items not prepared or portioned today. Unknown time out of temperature.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beans cooling overnight at 11:05 (63°F - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. cooked pork cooling overnight at 11:10 (54°F-65 - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. 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.
Multiple items in walk in cooler date marked for 10 days. Original prep date within 7 days. Discussed with operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door low top on cook line: cream (51°F); liquid eggs (50°F) being held in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beans cooling overnight at 11:05 (63°F - Cooling) per operator items were prepared last night and have been cooling in walk in overnight.
Items not prepared or portioned today. cooked pork cooling overnight at 11:10 (54°F-65 - Cooling) per operator items were prepared last night and have been cooling in walk in overnight. Items not prepared or portioned today. See Stop Sale
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp stored above cooked corn in walk in cooler #2. Operator reorganized
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. #1: cut tomatoes prepared at 9:30 at 11:05 (59°F - Cooling)to 55°F-57 at 12:30.
Tomatoes being cooled in large bowl and tightly wrapped, operator uncovered and moved to colder unit.
Fixed on the spotRepeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sanitizer bucket stored in prep/ware washing area hand wash sink. Operator removed
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing red substance not labeled. Operator labeled degreaser.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cut onions prior to washing. Instructed employee to wash onions, clean and sanitize knife, cutting board
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food held in cook line flip top with and above establishment food. Operator removed and properly stored in designated area
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at 2 door low top on cook line. Operator cleaned and sanitized
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only.
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.