Major League Heros
953 W Commercial Blvd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1612083
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. roast beef (50°F - Cold Holding) being held on top of pans above fill line for approximately 2.5 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-18
- Safety score82
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 visitJul 20, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. roast beef (50°F - Cold Holding) being held on top of pans above fill line for approximately 2.5 hours.
Operator moved to reach in freezer to quick chill.
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.
Observed food worker enter building and begin handling packaged spices without washing hands. Discussed with operator. Food worker washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken stored in direct contact with plastic handle thank you bag. Operator moved to food grade bag
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Operator cleaned and sanitized
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Wiping cloth sanitizer tested at 200+ppm chlorine. Instructed operator on proper dilution. Operator remade and retested at 100ppm chlorine
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Operator provided
Fixed on the spot
Basic1
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed maintenance equipment, painting supplies stored in food area, operator relocated. Discussed with operator
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Table top fryers in use, not under hood system
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.