DirtyFLRestaurant Inspection Data

HERITAGE RESTAURANT

With 5 documented inspections, HERITAGE RESTAURANT in FORT LAUDERDALE has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

903 NE 5 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13460098

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured - by back door.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under triple sink.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - marinara - cooling one hour at 3pm (93-118F - Cooling) at 3:30pm 87-113F. At this rate proper cooling will not occur. Operator added another frozen chill stick to expedite cooling. **Corrective Action Taken**
  • 12A-02-4:High Priority - Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pizza prep - hand sink blocked by mixer and bulk container. Operator made sink accessible. Corrected On-Site

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10719333

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At pizza station, knives stored between equipment. Operator removed

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8776732

  • 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 (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - meatballs (45-48F); bolo (48-49F). Per operator items placed in unit 3 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clam tags removed from original container prior to container being emptied. Reviewed proper procedures with operator. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pizza station - cleaner. Operator labeled. Corrected On-Site

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8667125

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In back prep area by back door, cup used to dispense backing powder.
  • 08B-38-4:Basic - Food stored on floor. By back door, fryer oil stored on floor.
  • 41-07-4:High Priority - Container of medicine improperly stored. In back prep area, personal medicine stored on shelf above prep area. Operator removed Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at ice machine blocked with brooms and dirty wiping cloth basket. Repeat Violation

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8371457

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice. Operator removed. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves by dishwashing station.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table next to clean spoons and forks. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in Cook-line. Water 80F. Operator remade now water at 135F. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes and then picked up plated food, served food, or prepared a beverage without washing hands. Reviewed hand washing procedures. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dish machine blocked dirty towel laundry basket. Operator removed. Corrected On-Site