WAN'S 4G
Health inspection records show WAN'S 4G in FORT LAUDERDALE has 3 inspections with a food safety rating of 2.3/5. Food safety practices have remained consistent.
664 N FEDERAL HWY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 12/4/2025
Inspection #: Visit ID: 10907846
- 12A-05-4:High Priority - Employee drank from cup then engaged in food preparation cutting wanton skin without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - rolling cart - raw chicken stored over raw beef. 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. Cookline shelf - cooked rice (115-120F - Hot Holding). Per operator holding for 20 minutes. Operator placed on time as a public health control. Operator filled out time as a public health control paperwork during inspection. Corrected On-Site
- 08A-05-6:High Priority - Walk in cooler - Raw shell eggs stored over ready-to-eat washed broccoli. Operator stored all items properly. Corrected On-Site
- 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.
Inspection Date: 6/12/2025
Inspection #: Visit ID: 10857057
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - raw beef and raw pork in top section, over ready to eat raw vegetables in lower section. Operator stored all items properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked shrimp (40-50F); raw pork (40-45F). Observed items overfilled. Per operator items placed in unit less than 1/2 hour ago. Item not prepped or portioned today. Operator removed excess and placed in walk in to quick chill. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 200ppm. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - glass door - Cream - per operator opened 2 days ago. Operator date marked. Corrected On-Site
- 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. 4 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked rice, cut cabbage, egg rolls. Provided form to operator. Operator filled out during inspection. Corrected On-Site
- 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.
Inspection Date: 2/28/2025
- 14-69-4:Basic - Ice buildup in reach-in freezer - Cookline.