Laspada's Original Hoagies
1495-D SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1622692
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. meat balls (118°F - Hot Holding), per employee food hot held less than two hours.
How the score was calculated
- Starting score100
- Violations at the Sep 25 complaint inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. meat balls (118°F - Hot Holding), per employee food hot held less than two hours.
Observed food stored above the rim line, employee removed food out of temperature to reheated at 168°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee start working in dishwasher area, preparing a sanitizer bucket, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wearing gloves, washed knife with soap and water, then continue cutting cheese, without washing hands first. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Preparation area, sweeper and broom in front of sink, employee removed.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Dry goods storage area- container of pickles on floor, employee placed on shelf.
Fixed on the spot
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.
Employee cell phone on prep table, next to steam pots. Employee 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.