Cabana 28
6351 N Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1618307
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. rotisserie chicken (108°F-127°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot, 3 repeats), 5 basic-34
- Administrative complaint on Jul 20Counts 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 visitRoutine inspection
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. rotisserie chicken (108°F-127°F - Hot Holding).
Per operator chicken was cooked less than 1 hour ago. Steam table not functioning. Operator removed reheated to 165°F and moved to working side of steam table
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee enter building with gloved hands, proceed to do various tasks then proceed to cook line and handle utensil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands and replace utensils
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dish machine tested at 0ppm chlorine. Instructed employee on priming sanitizer. Retested at 50ppm chlorine
Fixed on the spot
Intermediate6
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Dial probe thermometer calibrated at 50°F
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide at time of inspection
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bag of ice stored in wait station hand wash sink. Operator removed. Operator stored blender in wait station hand wash sink. Instructed operator to remove
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at front counter hand wash sink. Operator refilled
Fixed on the spotRepeat violationAdministrative complaint
No soap provided at handwash sink.
Observed at front counter hand wash sink. Operator refilled
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic5
Code 14, Food-contact surfaces designed and maintained: Exhaust system operated with filters removed.
No means to capture grease and/or condensation to prevent dripping.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at 2 door low top reach in cooler on cook line
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Multiple unused fryers, reach in coolers in establishment
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed at front counter
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.