Cuisine Lakay Restaurant
119 W Sunrise Blvd, Fort Lauderdale, FL 33311 · Permanent Food Service · License 1623573
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority, 1 intermediate, 3 basic-30
- Emergency closure on Nov 5, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score35
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 visitNov 6, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitNov 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. -Observed can of mackerel in tomato sauce dented at seal of can.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Observed large pot of grio (91°F at 10:20am 90°F at 11:20am - Cooling since 9:00am) at current cooling parameters product will not reach 41°F.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-Observed large pot of grio (91°F at 10:20am 90°F at 11:20 - Cooling since 9:00am) at current cooling parameters product will not reach 41°F.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
-Observed at kitchen area approximately 5 rodent droppings on floor behind fryers and cook line. Additionally observed approximately 4 rodent droppings under shelves at dry storage area.
Intermediate1
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.
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
-Observed in dry storage area.
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.
-Observed employee bags stored under prep table over flour.
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.