Larb Bkk
6234 N Federal Highway, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623178
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection4 high priority (fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 1 basic-25
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - left flip top - cooked chicken (41-50°F). Per operator item placed in unit 1 hour ago. Observed item overfilled. Item not prepped or portioned today. Operator moved excess to freezer to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Walk in cooler - Raw chicken stored over/not properly separated from ready-to-eat cooked chicken.
Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed 2 Cookline employees enter Cookline and fail to wash hands before putting on gloves to initiate a task working with food - touch ready to eat foods.
Reviewed proper hand washing and employees washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook touched raw beef then changed gloves and handled ready to eat foods without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Fried egg entree. Reviewed menu updating with operator. Operator began updating menus during inspection.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Shell eggs, Cookline sauces. Provided form to operator and reviewed.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter hand sink used for food prep.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cookline cold holding unit gaskets.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.