Razzleberrys Ice Cream

1499 SE 17 St Ste D, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1625416

A
Grade A
Safety score 93 of 100
Latest visit: Jul 20, 2026

What drove the grade

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 20 routine inspection
    1 high priority (fixed on the spot), 1 intermediate, 1 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. 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.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) . Employee made new solution, 200 ppm.

      Fixed on the spot

    Intermediate1

    • Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

      Quaternary test strips.

    Basic1

    • 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.

      3 ice cream scoops, in standing water, dipper well turned on.

      Fixed on the spot

    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

In-use utensils properly stored1
Dishwashing facilities and test kits1
Food-contact surfaces clean and sanitized1