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901 E Sunrise Ln Ste-A, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1622527
What drove the grade
No proof provided that food employee is informed of her responsibility to report to the person in charge information about her health and activities related to foodborne illnesses.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (2 repeats)-14
- Safety score86
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 visitNov 4, 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
Intermediate3
Code 11, Employee health: No proof provided that food employee is informed of her responsibility to report to the person in charge information about her health and activities related to foodborne illnesses.
One employee hired 2 days ago does not have a signed agreement on file.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The hand wash sink next to the triple sink was obstructed by a large trash can. The trash can was removed
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Next to the triple sink, a spray bottle of bleach was not labeled. The manager labeled the bottle
Fixed on the spotRepeat violation
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
In the three compartment sink, a bag of ice cream mix was thawing in room temperature standing water. The water was turned on to thaw properly
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
At the ice cream case, the dipper well does not function. The scoops were placed in cups with standing water only.
Repeat violation
In-use utensil stored in standing water less than 135°F.
At the ice cream case, scoops were stored in 68°F water. The cups and scoops were removed to the triple sink
Fixed on the spot
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Repeat violation
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.