Wicked Cheesesteaks Pizza & Steaks
4824 N Federal Hwy Unit 428, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1619036
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 4 basic-30
- Administrative complaint on Sep 16, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Prep area flip top - Cheese Slices (62°F); butter (62°F); cooked vegetables (62°F) feta cheese (62°F - Cold Holding).
Prep area flip top: sliced cheese 48°F, cut tomato 47°F, butter 51°F. Per operator items stored in unit overnight. Unknown time out of temperature. See Stop Sale Feta cheese 47°F. Operator states item received today and in unit for approximately 1 hour. Operator moved to other reach in cooler
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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, other than whole meat roast, hot held at less than 135°F. Cook line - steam table cooked peppers (87°F - Hot Holding). Per operator item prepared 4 hours ago see stop sale. Prep area flip top -(62°F) feta cheese (62°F - Cold Holding). Time/temperature control for safety food cold held at greater than 41°F. Per operator feta cheese held in unit over night. Item not prepped or portioned today see stop sale.
Code 03, Food out of temperature: Prep area flip top - Cheese Slices (62°F); butter (62°F); cooked vegetables (62°F) feta cheese (62°F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41°F. Per operator feta cheese held in unit over night. Item not prepped or portioned today see stop sale. Per operator all other items placed in unit almost 4 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line - steam table cooked peppers (87°F - Hot Holding). Per operator item prepared 4 hours ago see stop sale.
Code 08, Food protection and cross-contamination: Stainless steel double door - raw shell eggs stored above ready to eat Aioli and blue cheese.
Operators properly stored all items.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Operator used phone then put on gloves and handled a ready to eat desert without handwashing. Reviewed proper procedures and employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: Cook line Steam table - In use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle in Cooked onions. Operator removed utensil and stored properly.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Cook line - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution chlorine 100ppm.
Fixed on the spot
Code 32, Restrooms: Employee restroom that opens directly into kitchen not completely enclosed with self-closing doors.
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.
- Stop sale
- An order that the food can’t be sold or served.