Chill N Nitrogen Ice Cream
2422 N Federal Hwy, Fort Lauderdale, FL 33305 · Permanent Food Service · License 1620952
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (no follow-up needed), 2 intermediate, 2 basic-17
- Safety score83
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 visitAug 31, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed strawberry with mold like growth, employee discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ice cream base (45°F - Cold Holding), as per employee, had cooler door open approximately one hour earlier. Advised employee to monitor temperature to maintain below 41.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without washing hands and prepare food.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water shut off at front counter hand wash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed glass cleaner spray bottle not labeled.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating on top of a reach in freezer in prep area.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service spoons stored on floor. Employee moved during inspection.
Fixed on the spot
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.