Chick Fil a at FT Lauderdale
2650 N Federal Hwy, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1623492
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 30, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Low boy - drive thru - milk (47-48°F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup on back, inside cabinet. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Low boy - drive thru - milk (47-48°F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup on back, inside cabinet. See stop sale.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink by triple sink - Automatic Faucet not operating.
Operator made adjustment and faucet started working.
Fixed on the spotRepeat violation
Handwash sink not accessible for employee use at all times.
Hand sink at triple sink blocked by rolling cart.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Drive thru low boy.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Both raw chicken reach in units next to breading station.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand sink by ice machine - water leaking from bottom of faucet.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
1.Next to thermalizer. 2.walk in cooler - under circulation fans 3. By ice machine and dry storage
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.
- Stop sale
- An order that the food can’t be sold or served.