Noor Bakery & Deli

4691 Ravenswood Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1623858

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

11 violations found

First visitOct 27, 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.
11 violations found:
- 6 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed inside kitchen FLIP TOP- ; chicken (54°F - Cold Holding); sausage (51°F - Cold Holding); steak (53°F - Cold Holding) held over 4 hours. Per Operator not prepared or portioned today. See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside kitchen FLIP TOP- ; chicken (54°F - Cold Holding); sausage (51°F - Cold Holding); steak (53°F - Cold Holding) held over 4 hours. Per Operator not prepared or portioned today. See Stop Sale
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed an employee answer store phone and afterwards immediately put on gloves without handwashing and began touching clean utensils. Employee washed hands.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed an employee wearing one glove touching his stomach and rubbing his bare hand with the gloved hand and began handling clean utensils without handwashing. Operator washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed 1. Inside front counter flip top mint leafs wrapped in white paper towels. 2.Inside 2 Door cooler in kitchen a bag of cilantro wrapped in brown paper towels. Operator removed paper towels. Reviewed food grade paper.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Observed in kitchen triple sink the water spray hose and flood rim of sink is less than one inch.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed inside kitchen flip top pans pilled high with lid on chickpeas (51°F - Cooling) for 4 hours at 10:00am to 41f at 11:45am; raw sausage (53°F - Cooling) for 4 hours at 10:00am to 43f at 12:15pm. Operator moved to freezer to quick chill.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed in kitchen inside 2 Door freezer rust on shelves.
Basic3
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed in kitchen wet wiping cloths not stored in sanitizing solution. Operator made a bucket with sanitizer and stored towels
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Slow draining water in handwash sink.
  Observed front counter handwashing draining very slow.
  Repeat violation
- 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.
  Observed inside reach in freezer a Bengay ice pack stored on top of a container of flour. Operator moved the Bengay to designated area.
  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. Observed inside kitchen on a prep table a double basket fryer with no hood suppression system allowing grease vapors to fill the room.
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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.