J. Alexander's Restaurant
2415 N Federal Hwy, Fort Lauderdale, FL 33305 · Permanent Food Service · License 1617305
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 Sep 22 routine inspection9 high priority (4 fixed by the Sep 23 follow-up, 5 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-36
- Safety score64
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 visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed cooked ribs in walk in cooler (44-46°F at 1:00 (cooling over night).- food stored in large quantity and tightly wrapped - at current cooling parameters food did not reach to 41°F within six hours-see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed mozzarella (mozzarella (51°F cold holding)- fetta cheese (47°F cold holding)-: meatloaf (57°F cold holding) cooked pasta (44°F cold holding) chopped lettuce (44°F cold holding)- cooked rice (57°F cold holding)- coleslaw (50°F cold holding)- butter (50°F cold holding) at reach in cooler drawers across from fry station. Food not prepped or portioned today. Food out of temperature for 2 hours. Operator placed food in walk cooler in to quick chill. Observed shredded cheddar cheese (43°F cold holding )- salsa (55°F cold holding) - chopped lettuce (52°F cold holding)-at reach in cooler drawers across from fry station. Food not prepped or portioned today. Food out of temperature for 2 hours. Operator placed food in walk cooler in to quick chill. Observed cheese cake (51°F cold holding) at dessert reach in cooler- Food not prepped or portioned today. Food out of temperature for 1 hour. Operator placed food in walk cooler in to quick chill.
Fixed on the spot
Whole meat roast hot held at less than 130°F.
Observed at prep area hot box- prime rib (125°F hot holding)- food out of temperature for 2.5 hours- operator placed to be reheated.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked ribs in walk in cooler (44-46°F at 1:00 (cooling over night).- food stored in large quantity and tightly wrapped - at current cooling parameters food did not reach to 41°F within six hours-see stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish eggs stored over rice balls in the walk in cooler - operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef stored over whole muscle beef - at reach in cooler drawers by grill station - operator stored properly.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed at cook line area - employee handled raw beef with gloves on then proceeded to handle food and clean equipment without changing their glove or washing their hands - educated operator- employee washed their hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed -at server area - employee touched their face then proceeded to handle clean silverware without washing their hands - educated operator - employee washed their hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed lemon spray and stainless steel cleaning spray stored above sugar packets. Operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Observed Deviled eggs (48°F cooling since 12:00 at 2:45 to 47°F at 3:45) at reach in dessert cooler- at current cooling parameters food will not reach to 41°F within remaining time-operator placed food in walkin cooler to quick chill.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal strainer inside the hand sink at bar area. Operator removed.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed avocados on the line for use with stickers still attached.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed- wet wiping cloth stored on prep counter - operator removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed - at liquor storage room - 1 dead roach- operator removed and sanitized the 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 bag store over cups by server station- operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.