DirtyFLRestaurant Inspection Data

VILLA'S RESTAURANT

VILLA'S RESTAURANT located in FORT LAUDERDALE has undergone 9 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 9 reports on file

2027 S SR 7

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3682185

Call Back - Complied

2/23/2026· 2w ago

Visit ID: 13578811

Follow-up Inspection Required

2 high, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer by the ice machine and the walk in freezer. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with salt in the back dry storage area. Operator removed scoop handle from salt. Corrected On-Site 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. Observed Dishwasher (Chlorine 0ppm). Operator will use triple sink until dishwasher is fixed. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with steak in the walk in freezer. Operator removed steak from nonfood-grade bag. Corrected On-Site Warning

11/18/2025· 3mo ago

Visit ID: 13578324

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

11/18/2025· 3mo ago

Visit ID: 10923399

Follow-up Inspection Required

2 high, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining food contact shelves in the storage area by the bathrooms. Operator removed cardboard. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over prep area in the kitchen. Operator stored properly. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed plastic water bottles stored on the floor in the alcohol cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation Admin Complaint
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container of beans with the scoop handle in direct contact with the food. Operator stored scoop handle away from food. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Observed Dishwasher (Chlorine 0ppm).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (56F - Cold Holding) sitting in an ice bath at the sever station. Item was not fully submerged in ice. As per operator, item has been in ice bath for approximately 1 hour. Operator placed item in cooler to quick chill and added more ice to next batch in the ice bath. Corrected On-Site Repeat Violation Admin Complaint

3/31/2025· 11mo ago

2 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice on cook line
  • 08B-38-4:Basic - Food stored on floor. Observed case of drinking water bottles on the floor in storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk in freezer
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried black beans the handle in contact with dried black beans. Operator removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on dish rack by three compartment sink.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed on cook line single serve hinge containers not stored inverted or protected from contamination.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed one mop wet nesting inside mop bucket.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee turn on cold water faucet and wash hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottles of sour cream (68F - Cold Holding); salsa verde (66F - Cold Holding) sitting on top of the ice. Per operator held out of temperature less than 1 hour. Operator placed in the ice. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic bleach substance not labeled. Lower shelf by three compartment sink.

7/8/2024· 1y 8mo ago

2 int, 2 basic

  • 16-16-4:Basic - Equipment and utensils not sanitized after washing and rinsing. Utensils were placed in sanitizer. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line, 10ppm Chlorine. The solution was corrected to 100ppm Chlorine.
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee washing pots was not aware of the need to use the sanitizer sink in the three compartment sink. The employee was educated.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In the restroom.

5/8/2024· 1y 10mo ago

Visit ID: 8669224

Met Inspection Standards

1 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-08: **Time Extended**

5/7/2024· 1y 10mo ago

Visit ID: 8632193

Facility Temporarily Closed

2 high, 1 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On the True reach in cooler door handles.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs stored over raw fish. The eggs were moved. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches found behind the fryer on the cookline.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the ware washing hand sink.

3/13/2024· 1y 12mo ago

Visit ID: 8370007

Met Inspection Standards

2 high, 3 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restrooms.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At cookline
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water at prep sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken in true cooler cold held at 47F. Per operator, chicken placed in unit on 03/11/2024. Raw chicken did not removed from unit since.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in true cooler cold held at 47F. Per operator, chicken placed in unit on 03/11/2024. Raw chicken did not removed from unit since. See stop sale. Repeat Violation
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked yesterday morning.