Little Caesar's

6860 Dykes Rd, Fort Lauderdale, FL 33331 · Permanent Food Service · License 1619120

B
Grade B
Safety score 89 of 100
Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

4 intermediate violations3 other violations · the inspector's report isn't on file yet

How the score was calculated

  • Starting score100
  • Violations at the Sep 28 routine inspection
    4 intermediate, 3 basic; the inspector's report isn't on file yet, so each counts at the lower rate
    -11
  • Safety score89

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

Inspection history

1 inspection · 2 visits

Routine inspection

7 violations found · Inspector came back once
  1. Follow-up visitOct 16, 2026 Fixed at follow-up

    The inspector came back and found the problems fixed.

    All earlier violations corrected.

    Official report, on the Florida DBPR website
  2. First visitSep 28, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    7 violations found:

    • 4 Intermediate
    • 3 Basic
    What the inspector cited
    • 02Labeling, date marking and consumer advisory

      Original container labeling, date marking of ready-to-eat foods, consumer advisory for raw or undercooked animal foods and oysters.
    • 10In-use utensils properly stored

      In-use food dispensing utensils stored properly between uses.
    • 22Food-contact surfaces clean and sanitized

      Food-contact surfaces of equipment and utensils clean and sanitized.
    • 31Handwash sinks and supplies ×2

      Handwash sinks installed, accessible and not used for other purposes; soap, towels and handwash sign provided.
    • 38Lighting

      Lighting provided as required; fixtures shielded or bulbs protected.
    • 53Manager certification and employee training

      Food manager certification valid; active managerial control; state-approved food handler training verified.
    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.

Most cited

Handwash sinks and supplies2
Labeling, date marking and consumer advisory1
In-use utensils properly stored1
Food-contact surfaces clean and sanitized1
Lighting1
Manager certification and employee training1