Zuckerellos
3017 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1612729
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 Oct 26 routine inspection5 high priority (2 fixed on the spot), 7 intermediate (2 fixed on the spot, 1 repeat), 13 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-54
- Extension granted on Oct 27Counts in full until a follow-up finds the problems fixed-3
- Safety score43
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 visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Manager ordered training books
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Walk in cooler ambient temperature at 40°F, fans still making noises
More time given
Code 36, Floors, walls, ceilings and ventilation: At cook line ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed same
More time given
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 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 cold held at greater than 41°F. Walk in cooler- Burrata (46-48°F - Cold Holding); Heavy cream (47°F - Cold Holding) per operator none of the items have been prepared or portioned today and have been held in unit overnight. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk-in cooler Minestrone soup (54°F - Cooling); Chicken broth (51-55°F - Cooling); Marinara (54°F - Cooling); Meat Sauce (49°F - Cooling); Cream sauce (45-46°F - Cooling); Demi glaze (48°F - Cooling); Marsala (57-59°F - Cooling); Cooked pasta (45-47°F - Cooling); cooked meatballs (49-50°F - Cooling); Lasagna (48°F - Cooling) per operator all items prepared on the previous day. No items prepared or portioned today. Observed all items in tall plastic containers - cooked pasta in hotel pans. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cook line - Triple low boy: mashed potatoes (68-70°F - Cooling) per operator item prepared on the previous day. Item 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.
Walk in cooler- Burrata (46-48°F - Cold Holding); Heavy cream (47°F - Cold Holding) per operator none of the items have been prepared or portioned today and have been held in unit overnight. Observed cooler fans making a continuous loud grinding sound. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk-in cooler Minestrone soup (54°F - Cooling); Chicken broth (51-55°F - Cooling); Marinara (54°F - Cooling); Meat Sauce (49°F - Cooling); Cream sauce (45-46°F - Cooling); Demi glaze (48°F - Cooling); Marsala (57-59°F - Cooling); Cooked pasta (45-47°F - Cooling); cooked meatballs (49-50°F - Cooling); Lasagna (48°F - Cooling) per operator all items prepared on the previous day. No items prepared or portioned today. Observed all items in tall plastic containers - cooked pasta in hotel pans. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cook line - Triple low boy: mashed potatoes (68-70°F - Cooling) per operator item prepared on the previous day. Item not prepared or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Cook line - Dukers reach in raw chicken and raw veal stored over ready to eat eggplant. 2. Expo reach in - raw beef carpaccio stored over ready to eat prepared salads. Operator corrected storage.
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.
Employee made sanitization solution, then put on gloves and began handling ready to eat food without washing hands. Reviewed proper handwashing with operator and employee washed hands.
Fixed on the spot
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam and mussel tags not marked with last date served.Reviewed proper procedure with operator.
Clams and mussels tag removed from original container prior to container being emptied at cook line flip top.
Operator replaced tags
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Magnetic knife rack visibly soiled
Code 31, Handwash sinks and supplies: Handwash sink on expo area not accessible for employee use at all times/filled with utensils.
Reviewed handwashing with operator. Operator removed items.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Handwashing sink at cook line used to fill sanitation bucket. Reviewed proper use of handwashing sinks.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled by bar area.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil in plastic container stored on the floor by expo area. Discussed with operator who stored oil proper
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler - Observed cooler fans making a continuous loud grinding sound.
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.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Expo area - Interior of microwave has accumulation of black substance/grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Discussed with operator to have machine cleaned.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
All top shelves at cook line containing clean utensils and single service items - visibly soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles and gaskets.
All cook line cold holding units.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
In women's restrooms one dead roach under sink. Operator removed and cleaned the area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Excessive amount of standing water in walk-in cooler and expo area.
At cook line ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
Inside walk in freezer floor soiled/has accumulation of debris.
Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured next ice machine.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.