DirtyFLRestaurant Inspection Data

LITTLE MIKE'S

With 7 inspections documented, LITTLE MIKE'S maintains a 2.6/5 food safety rating in NORTH LAUDERDALE. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

8005 KIMBERLY BLVD

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

12/15/2025· 4mo ago

Visit ID: 13454389

Met Inspection Standards

2 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen preparing area ,bowl with no handle used to dispense salt. Operator removed during inspection. Advised operator to used scoop with handle. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in dry storage area , bucket of flour on floor. Operator elevated during inspection. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed opposite cook line , single service to go containers on shelf not inverted. Operator inverted during the inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink Quaternary sanitizer reading 0 ppm. Advised operator to set up triple sink and sanitize until the sanitizer dispenser is repaired. Operator set up triple sink reading 100 ppm chlorine. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on stove - fresh garlic in oil (82F - Cold Holding). Per operator item was held out for less than four hours ago. Operator placed item in freezer to quick chill. **Corrective Action Taken**

9/9/2025· 7mo ago

Visit ID: 13454220

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

7/7/2025· 9mo ago

Visit ID: 10915494

Follow-up Inspection Required

2 high, 3 int

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) Bakers Rack- Cooked Pasta at 79F at 2:10 pm (heated cooling since 11:00 am). See Stop Sale. 2) Stovetop; Fresh Garlic Oil (85F) at 1:45 pm ( heated cooling from 11:00 am). See Stop Sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Bakers Rack- Cooked Pasta at 79F at 2:10 pm (heated cooling since 11:00 am). 2) Stovetop; Fresh Garlic Oil (85F) at 1:45 pm ( heated cooling from 11:00 am). See Stop Sale.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than sixty days, no proof of training.
  • 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. No plan available for pizzas being held under time control. Plan printed and completed during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown pink substance in bottle next to triple sink. Employee labeled as soap. Corrected On-Site

3/3/2025· 1y 1mo ago

1 high, 1 int

  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Operator probe thermometer soiled. Operator cleaned and sanitized Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

7/24/2024· 1y 8mo ago

2 high, 1 int, 1 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed employee using soiled dry wiping cloth to wipe down cutting board.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (85F - Cold Holding) sitting out at room temperature on top of stove. Per employee held out of temperature on stove since last night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (85F - Cold Holding) sitting out at room temperature on top of stove. Per employee held out of temperature on stove since last night. See Stop sale. Explain product has to be 41F or less and suggested to place on TPHC .
  • 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. New employee started three weeks ago. Carlos Castillo

2/15/2024· 2y 2mo ago

Visit ID: 8537444

Met Inspection Standards

1 high, 2 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of single serve containers stored on storage floor.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced sausage (53F - Cold Holding) open flip top at pizza station. Per operator less than three hours. Operator closed flip top. **Corrective Action Taken**

10/26/2023· 2y 5mo ago

Visit ID: 8372838

Met Inspection Standards

1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Mozzarella cheese at pizza station.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic containers of frying oil stored on the floor in hallway opposite storage area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use on pizza station cutting board.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in the mop bucket.
  • 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. Emailed bulletin to operator. **Corrective Action Taken**