Heritage Restaurant
903 NE 5 Ave, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1624951
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
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 visitSep 11, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. The sanitizer line to the machine was disconnected.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. The dispenser was not operating effectively. The operator changed to quaternary tabs. The solution was corrected to 200ppm quaternary.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
At the pizza station, the batteries were dead.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In the pizza station, the bottle of all purpose floor cleaner was not labeled. The bottle was then labeled
Fixed on the spot
Basic1
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.
In the seasoned flour at the dry storage rack, the handle of the scoop was buried in the flour. The scoop was corrected
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.