DirtyFLRestaurant Inspection Data

SOUTHERN KITCHEN

Health inspection records show SOUTHERN KITCHEN in LAKE PARK has 6 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 6 reports on file

Northeast 5th Terrace
Fort Lauderdale, Florida, 33394
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

11/4/2025· 4mo ago

Visit ID: 13510566

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

9/3/2025· 6mo ago

Visit ID: 10910248

Follow-up Inspection Required

3 high, 1 int

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils, clean plates and ready to eat food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted pork stored over raw whole muscle pork chop. Operator moved raw comminuted pork below raw whole muscle pork chop. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw shell eggs served undercooked "poached" not identified as being undercooked. Advised Operator to identify as being undercooked. Warning

1/28/2025· 1y 1mo ago

Visit ID: 8841481

Met Inspection Standards

4 high, 1 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed tomatoes stored over ready to eat washed/cut tomatoes. Operator moved unwashed tomatoes. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean equipment/utensils/portioned corned beef hash without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of raw chicken stored over ready to eat cooked turkey sausage. Operator moved raw below ready to eat. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; waffle batter made with raw shell eggs stored over ready to eat corned beef hash. Operator moved batter to lower shelf. 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. At prep area; cooked sausage gravy (126F - Hot Holding). Operator stated cooked sausage gravy is reheated in oven prior to being placed in steam table, held for less than 2 hours, moved to be reheated to 165F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line; cut tomatoes (66F - Cooling 10:00am/68F 11:00am). Operator stated tomatoes cut at 8am, at this rate will not reach 41F within 4 hours, discarded. **Corrective Action Taken**

7/26/2024· 1y 7mo ago

Visit ID: 8718536

Met Inspection Standards

1 high, 1 int

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee with cell phone in is hand while holding sliced American cheese in same hand, operator spoke to employee who discarded sliced cheese and washed hands and changed gloves. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dry storage shelf, spray bottle containing degreaser not labeled, operator labeled correctly. Corrected On-Site

2/13/2024· 2y ago

Visit ID: 8340240

Met Inspection Standards

1 high

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline cook cracked raw shell eggs for omelette and then grabbed omelette ingredients(olive, diced onions,diced ham) with the same glowed hand used to crack raw shell egg without changing gloves. Operator spoke with cook who then washed hands and changed gloves. Corrected On-Site

8/16/2023· 2y 6mo ago

Visit ID: 8471368

Met Inspection Standards

1 int

  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meat loaf 2:05 (91°F - Cooling),; meat loaf 2:35 (91°F - Cooling) big pieces and covered in walk in cooler. Cooked at 1:00pm.. At this rate meat loaf will not reach 70°F within 2 hours. Operator cut meat loaf in smaller pieces and placed in walk in freezer. **Corrective Action Taken**