DirtyFLRestaurant Inspection Data

HARVEST SNACK AND VENDING

HARVEST SNACK AND VENDING located in FORT LAUDERDALE has undergone 4 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 4 reports on file

115 South Andrews Avenue
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13495956

Met Inspection Standards

2 high, 1 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dry storage shelving. Operator cleaned during inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Edesa freezer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Left freezer - raw fish stored over ready to eat cooked sausage. Operator stored all items properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - hot box - Jamaican beef patties (74-76F - Hot Holding); chicken empanadas (74-76F - Hot Holding). Per operator items prepared approximately 3 hours ago. Observed unit not turned on. Operator immediately removed and placed in oven to reheat. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Unit #1 - cooked rice - per operator prepared 4 dats ago. Operator date marked. Corrected On-Site

8/18/2025· 8mo ago

Visit ID: 10904045

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at 2 door stainless #6
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed at front counter
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues. Observed at 2 door flip top #2
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Operator moved to cold running water, then cooked Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chilli date marked 7/31. Cooked sauce date marked 8/4. Cooked beans not date marked and unknown time prepared stored in 1 door stainless #1 reach in cooler. Chicken salad at front line date marked 7/28. See stop sale.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled at self serve beverage statiom

6/25/2025· 9mo ago

Visit ID: 10866427

Met Inspection Standards

1 high, 1 int, 1 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both employee restroom doors propped open. Restrooms open into kitchen. Operator closed doors. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - open top unit - cheese (46-48F); ham (46-48F). Per operator items placed in this unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to back refrigerator to quick chill. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

10/2/2024· 1y 6mo ago

3 int, 3 basic

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter - grab and go salads.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided handout to operator and advised operator to post in kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of left 2 door True reach in at prep area.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operators.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.