DirtyFLRestaurant Inspection Data

LUNCHROOM

LUNCHROOM located in FORT LAUDERDALE has undergone 8 health department inspections, achieving a 3.5/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

4520 North Federal Highway
Fort Lauderdale, Florida, 33308
Broward County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13616419

Met Inspection Standards

1 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and around prep area reach in freezer. Warning - From follow-up inspection 2026-01-22: Observed same. **Time Extended**

1/21/2026· 1mo ago

Visit ID: 13467497

Follow-up Inspection Required

5 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in pico and banana peppers. Operator removed. Corrected On-Site Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and around prep area reach in freezer. Warning
  • 14-69-4:Basic - Ice buildup in front counter glass door reach-in cooler. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided sign to operator. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline flip top gaskets. Repeat Violation Warning
  • 01B-01-4:High Priority - Dented can present. 1 4 pound can Cornichons. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then changed gloves and handled ready to eat bread without first washing hands. Reviewed proper hand washing and employee 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 flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - tater tots (103F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Warning
  • 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.A  Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

7/21/2025· 7mo ago

Visit ID: 10881173

Met Inspection Standards

5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense cooked peppers, onions, and Philly season at cookline, operator removed and stored properly. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris residue on equipment door handles. At cookline reach in drawer unit.
  • 36-34-5:Basic - Ceiling vents soiled with accumulated dust, or mold-like substance in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Left reach in cooler near expo window gaskets soiled.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cookline. Operator removed and placed in sanitizer bucket. Corrected On-Site

2/20/2025· 1y ago

Visit ID: 10710598

Met Inspection Standards
  • N/A:No Violations Were Observed

11/1/2024· 1y 4mo ago

Visit ID: 8779038

Met Inspection Standards

2 basic

  • 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 food stored on espresso machine, operator stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with food debris. -Reach in cooler gaskets at cookline and front counter.

2/23/2024· 2y ago

Visit ID: 8555782

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At front counter, soufflé cups used to dispense oats and chia seeds. Operator remove d cups 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. Dish machine 0PPM chlorine Operator primed machine 100ppm Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle containing degreaser not labeled. Operator labeled Corrected On-Site

11/18/2023· 2y 3mo ago

Visit ID: 8555319

Met Inspection Standards
  • N/A:No Violations Were Observed

11/17/2023· 2y 3mo ago

Visit ID: 8377743

Follow-up Inspection Required

3 high, 3 int, 1 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. Grab and go - Cookies and brownies at front counter. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings on shelf of exterior storage area - storage area outside of kitchen - has ice machine, contains bottled drinks and dry goods. Operator immediately cleaned and sanitized the area. **Corrective Action Taken** Admin Complaint
  • 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. Front counter - low boy - salad - cut tomatoes (47-48F). Per operator salads in unit for 3 days - not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - low boy - milk (49-50F); cream (49-50F); salad - cut tomatoes (47-48F). Per operator salads in unit for 3 days - not prepped or portioned today. Cream and milk placed in unit less than 2 hours ago. Operator voluntarily discarded milk and cream. See stop sale. Repeat Violation Admin Complaint
  • 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 operator. Corrected On-Site Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles by triple sink. Operator labeled. Corrected On-Site Warning