Las Vegas Restaurant #5
2807 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1616869
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection12 high priority (10 fixed on the spot, 2 repeats), 2 intermediate-52
- Administrative complaint on Sep 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score28
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 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
At walk-in cooler; cooked pasta with chicken soup (47°F - Cooling). Operator stated cooling overnight in large, full, deep container tightly covered with lid did not reach 41°F within a total of 6 hours. See stop sale.
Administrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked pasta with chicken soup (47°F - Cooling). Operator stated cooling overnight in large, full, deep container tightly covered with lid did not reach 41°F within a total of 6 hours. See stop sale.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked pasta with chicken soup (47°F - Cooling). Operator stated cooling overnight in large, full, deep container tightly covered with lid did not reach 41°F within a total of 6 hours. See stop sale.
Administrative complaint
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
- First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At walk-in cooler; cooked beans (47°F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41°F within a total of 6 hours. At upright reach in cooler; cooked garlic onion cilantro sauce (60°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At upright reach in cooler; cooked garlic onion cilantro sauce (60°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At flip top cooler make top; shredded mozzarella (47°F - Cold Holding). Operator stated not prepared or portioned today, held double panned in cooler less than 2 hours, moved to reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At 1/3 pan on top of flip top cooler; cooked rice (122°F - Hot Holding). Operator stated rice cooked prior to being held for less than 2 hours, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At walk-in cooler; cooked pork (88°F - Cooling 2:00). Operator stated cooling since 12:00, did not reach 70°F within 2 hours, moved to be reheated to 165°F to start the cooling process over (135°F-70°F within 2 hours and 135°F-41°F within a total of 6 hours).
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked beans (47°F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41°F within a total of 6 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety (TCS) food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Cooked plantains/cooked garlic and onions/fresh garlic in oil chimichurri (TPHC), no time mark. Operator stated held using TPHC for less than 2 hours, applied appropriate time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer; plastic wrapped full pan of raw pork over ready to eat cooked yucca. Operator moved yucca above raw pork.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
At walk-in cooler; raw comminuted beef stored over unwashed plantains. Operator moved unwashed plantains out from under raw comminuted beef.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At flip top cooler; raw steak stored over washed/cut tomatoes and onions. Operator moved raw steak to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes/utensils then handled clean/sanitized dishes utensils without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen and started buttering and toasting bread without washing hands. Operator discussed it with employee who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
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.
At walk-in cooler; cooked beans (47°F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41°F within a total of 6 hours. See stop sale. At walk-in cooler; cooked pork (88°F - Cooling 2:00). Operator stated cooling since 12:00, did not reach 70°F within 2 hours, moved to be reheated to 165°F to start the cooling process over (135°F-70°F within 2 hours and 135°F-41°F within a total of 6 hours).
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Elizabeth Sosa 9/15/21 Melvin Santiago 9/15/21. All expired 9/15/26. Advised Operator to renew manager certifications.
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.