Wan's 4G
664 N Federal Hwy, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1621100
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 intermediate (fixed on the spot, 1 repeat), 3 basic-6
- Safety score94
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 visitAug 21, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the dish washer, a spray bottle of degreaser was not labeled. An employee labeled the spray bottle
Fixed on the spotRepeat violation
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken and raw duck in the triple sink. The items were in separate compartments, both with no running water. The chicken was removed from the sink and the water was turned on over the duck.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On the cook line, tongs on the oven door. Tongs were removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the walk in cooler, inside the bin if raw seasoned chicken, a small bowl was stored inside and used to dispense the food. The bowl was removed
Fixed on the spot
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.