Kase Cuisine
1519 NE 4 Ave, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1618058
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic-10
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score70
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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler, raw eggs stored over cooked turkey. The eggs were moved down.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Next to the steam table in the kitchen.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing at room temperature without running water next to the triple sink, the chicken was moved to the sink to thaw under running water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler gaskets are torn
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. The silver canister in the kitchen
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.