Los Verdes
4491 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1621439
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (1 fixed by the Jul 28 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
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 visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at 4:39 p.m. , Beef (56°F - Cold Holding); ham (55°F - Cold Holding); chicken (55°F - Cold Holding); sausage (50°F); burger patties (51°F - Cold Holding) in flip top cooler. Per operator, all food items transfer to unit at 01:30 p.m. Operator trans all items to freezer for quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with degreaser at 3 compartment sink. Operator labeled bottle.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag with flour stored on dry storage floor. Operator removed and stored on shelf.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee mango and peanut butter stored in reach in cooler not identified or segregated from restaurant food items. Operator placed items in a marked container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed flip top cooler at cook line temps at 50°F.
Code 24, Clean equipment storage and air drying: Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
Observed clear pots stored in kitchen not protected from waste water leaking from ceiling. Operator removed pots.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at dishwashing area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water leaking from ceiling in kitchen.
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.