Big Mikes Healthy of FT Lauderdal
1637 SE 17 St, Ft Lauderdale, FL 33316 · Permanent Food Service · License 1623294
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection6 high priority (1 fixed by the Oct 9 follow-up, 5 fixed on the spot), 4 intermediate (2 fixed on the spot), 11 basic (1 repeat)-40
- Safety score60
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 visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed same
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Obsersame
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Reach in freezer-packages of raw salmon and raw snapper on top of open container of turkey bacon. Employee placed raw sea food on bottom.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler- Raw shell eggs over butter and packaged juices, manager placed raw shell eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee wearing gloves , cracked raw shell eggs, then placed customer sandwich inside to go container, using same gloves, after manager educated employee on proper hand wash pr, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wearing gloves took soiled pot to dishwasher area, the came back tomorrow stir a veggie sauce, using same gloves after educated empowering proper hand wash pr, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Gallon of Clorox next to breakfast bowls toppings , peak, granola. Employee removed gallon of Clorox.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No hot water temperature device or thermo labels avaon site.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dishwasher area- drawing board and storage case in front, employee removed.
Fixed on the spot
No soap provided at handwash sink.
Next to 3 compartment sink- employee provided.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. One employee making bowls and juices.
Basic11
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle touching container of sugar , employee removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Cooking spatulas on water tem(81°F) employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee drink on same table of salt and pepper saucers. Employee removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees working in cook line. Manager provided hats.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler- shelves with build up rust.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Two cloths on cutting board. Employee removed.
Fixed on the spotRepeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Two wiping cloths by electric stove. Employee removed.
Fixed on the spot
Soiled wet wiping cloth placed in use with fresh solution.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On top of prep table, next to flip top in cook line, employee removed.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
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.
Ceill Phone next to salt and pepper saucers.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.