DOC B'S FRESH KITCHEN
452 North Federal Highway
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-04-01: Observed same. **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area Repeat Violation Warning - From follow-up inspection 2025-04-01: 1. Inside walk in cooler 2. under prep kitchen hand sink. **Time Extended**
Food safety inspection conducted on 4/1/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/31/2025
High Priority
6
Intermediate
1
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area Repeat Violation Warning
- 12A-07-5:High Priority - 2 Cookline Employees failed to wash hands before putting on gloves to initiate a task working with food - employees entered Cookline, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - pigs in blankets - cooling 20 minutes at 11:25am (72-74F - Cooling) at 12:30pm 72F. At this rate proper cooling will not occur. Operator moved item to walk in to expedite proper cooling. **Corrective Action Taken** Warning
- 22-41-4:High Priority - 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. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site Warning
- 35A-02-7:High Priority - Live, small flying insects found Approximately 3 small flying insects at bar - on rail housing bottles of alcohol. Approximately 4 small flying insects on marble wall separating dining and kitchen area. Admin Complaint
- 08A-05-6:High Priority - Prep area flip top- Raw shell eggs stored over ready-to-eat butter and dressing. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
- 12A-02-4:High Priority - Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 1. Expo hand sink blocked by garnish and oil. 2. Dish area hand sink blocked by salad spinner. Operator made all sinks accessible. Corrected On-Site Warning
Food safety inspection conducted on 3/31/2025 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).
Inspection on 2/27/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2025-02-27: Observed same. Per operator, on order. **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Under and around ice machine. All throughout back prep area. Inside bar floor. Inside walk in cooler. Repeat Violation Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses - directly on top of visibly soiled unit. Operator stored properly. Corrected On-Site Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline buttermilk. Tong handle in Cookline cut lettuce. Operator removed utensils. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo area soda gun holsters. Warning
- 12A-02-4:High Priority - Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning
- 01B-02-5:High Priority - 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 degrees Fahrenheit. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (77-83F). Per operator item placed out 1/2 hour ago ago. Operator placed on Tine as a Public Health Control. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale. Warning
- 08A-05-6:High Priority - Walk in cooler - Raw beef burgers stored over ready-to-eat French fires and tortillas. Operator stored all items properly. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
Food safety inspection conducted on 2/26/2025 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 1/24/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. By dish machine, around ice machine and back prep area. Operator began squeegee during inspection. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Expo area hand sink. Operator replaced. Corrected On-Site
- 22-41-4:High Priority - 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. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 1/24/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 5/15/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 01B-07-4:High Priority - Food with mold-like growth. Blue cheese olives at bar area with mold like growth. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked potatoes in right side cook line flip top. Operator reorganized Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Food safety inspection conducted on 5/15/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys - cookline prep area. Operator removed. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 22-41-4:High Priority - 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. Dishwasher - bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and all soda gun holsters.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. To go container in expo hand sink. Operator removed. Corrected On-Site
Food safety inspection conducted on 2/29/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).