My Brothers Soulfood
3455 W Broward Blvd, Lauderhill, FL 33312 · Permanent Food Service · License 1612386
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 visitJul 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Container of raw chicken gizzards stored over ready to eat milk in walk in cooler. 2. Prepared containers of conch salad stored over portioned butter. In reach in cooler at front line. Operator began storing properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
1. Container of raw pork stored over raw fish. Operator began storing properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron and then continued food preparation of cakes for customers food orders, without washing hands.
Reviewed hand washing with employee.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1. Cooked lasagna, cooked chicken wings per operator items cooked sunday, no date marking. Operator dated.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged snapper bearing a label indicating that it is to remain frozen until time of use thawing in walking in cooler.
Operator removed from packaging.
Fixed on the spot
Code 40, Employee personal belongings: Employee cellphone and wallet stored on shelf at cookline used to store spices.
Operator stored properly.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.