World Famous INC

3684 W Oakland Park Blvd, Lauderdale Lakes, FL 33311 · Permanent Food Service · License 1615256

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
5 high priority, 3 intermediate (1 fixed on the spot), 2 basic
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

10 violations found

First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  -Observed in reach in freezer near fryers- milk (50°F - Cold Holding); steak eggroll (49°F - Cold Holding); seafood egg roll (49°F). Per operator not prepared or portioned today. Out of temperature due to cardboard lining in reach in cooler.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Observed in reach in cooler near fryers Red velvet waffle batter dated 10/13- Waffle batter dated 10/9 with eggs added.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  -Observed Red velvet waffle batter dated 10/13- Waffle batter dated 10/9 with eggs added.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -1)Observed in tech in freezer near fryers #1 milk (50°F - Cold Holding); steak eggroll (49°F - Cold Holding); seafood egg roll (49°F). Per operator not prepared or portioned today due to cardboard lining top shelf blocking airflow. See stop sale -2)Observed red velvet cake (cream cheese frosting) (65°F Cold Holding) held at ambient temperature. Educated operator- operator placed cake in reach in cooler.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  -Observed near dry storage area hose Bibb attached to a hose with no vacuum breaker.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Observed the hand sink blocked by pitcher and steel sponge.
  Handwash sink used for purposes other than handwashing.
  -Observed employee wash blender in hand washing sink. -Observed employee draining pasta with strainer inside hand washing sink.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -At start of inspection observed 4 employees on site engaged in food preparation with no certified food manager on site. Employee called manager - manager arrived during inspection.
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Observed two 5lbs of oil stored on floor in dry storage area.operator stored properly.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
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.

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.