Joan's Kitchen de VI Spot LLC
2479 N SR 7, Lauderhill, FL 33313 · Permanent Food Service · License 1620335
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 Nov 4 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot)-8
- Safety score92
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 visitNov 4, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. At reach in cooler, cooked chicken (49°F - Cold Holding); cooked beef (49°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler, cooked chicken (49°F - Cold Holding); cooked beef (49°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen, no paper towels at designated hand sink. Operator provided paper towels.
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.
- Stop sale
- An order that the food can’t be sold or served.