DirtyFLRestaurant Inspection Data

WAN'S 4G

Health inspection records show WAN'S 4G in FORT LAUDERDALE has 4 inspections with a food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

664 N FEDERAL HWY

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13615169

Met Inspection Standards

1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 99F water. The scoops were removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup stored in reach in cooler at the end of the cook line. The cup was removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the first restroom in the hallway. The paper towels were supplied during the inspection. Corrected On-Site

12/4/2025· 3mo ago

Visit ID: 10907846

Met Inspection Standards

4 high, 1 int

  • 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.

6/12/2025· 9mo ago

Visit ID: 10857057

Met Inspection Standards

3 high, 4 int

  • 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.

2/28/2025· 1y ago

1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer - Cookline.