Kentucky Fried Chicken

3100 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1611230

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 6 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

9 violations found

First visitOct 21, 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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed at SANDWICH STATION-; cheese (52°F - Cold Holding) in a over filled pan. Per Operator held over 4 hours without time or temperature control. See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at SANDWICH STATION-; cheese (52°F - Cold Holding) in a over filled pan. Per Operator held over 4 hours without time or temperature control. See Stop Sale
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with mold-like substance or slime.
  Observed mold and slime like substance on drive through drink machine nozzles.
Basic6
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed at kitchen cook line an employee preparing orders not wearing a hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup around walk-in freezer door.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed kitchen sanitizer bucket and the front counter bucket at 0ppm quaternary. Operator remade sanitizer buckets.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed in walk-in freezer water dripping on a commercially sealed pack of chicken. Operator moved chicken to another rack.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed in kitchen area near the fryer and walk-in cooler floor tiles in disrepair.
- 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 an employee book bag and cellphone stored on dry storage rack next to an open bag of flour. Operator moved items to office.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.