J. ALEXANDER'S RESTAURANT
2415 N FEDERAL HWY · FORT LAUDERDALE · Broward County · FL 33305-2540
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs in walk in cooler (44-46F at 1:00 (cooling over night).- food stored in large quantity and tightly wrapped – at current cooling parameters food did not reach to 41F within six hours-see stop sale **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed -at server area – employee touched their face then proceeded to handle clean silverware without washing their hands – educated operator – employee washed their hands. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish eggs stored over rice balls in the walk in cooler – operator removed and stored properly. **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole muscle beef – at reach in cooler drawers by grill station – operator stored properly. **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line area – employee handled raw beef with gloves on then proceeded to handle food and clean equipment without changing their glove or washing their hands – educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs in walk in cooler (44-46F at 1:00 (cooling over night).- food stored in large quantity and tightly wrapped – at current cooling parameters food did not reach to 41F within six hours-see stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella (mozzarella (51F cold holding)- fetta cheese (47F cold holding)-: meatloaf (57F cold holding) cooked pasta (44F cold holding) chopped lettuce (44F cold holding)- cooked rice (57F cold holding)- coleslaw (50F cold holding)- butter (50F cold holding) at reach in cooler drawers across from fry station. Food not prepped or portioned today. Food out of temperature for 2 hours. Operator placed food in walk cooler in to quick chill. Observed shredded cheddar cheese (43F cold holding )- salsa (55F cold holding) – chopped lettuce (52F cold holding)-at reach in cooler drawers across from fry station. Food not prepped or portioned today. Food out of temperature for 2 hours. Operator placed food in walk cooler in to quick chill. Observed cheese cake (51F cold holding) at dessert reach in cooler- Food not prepped or portioned today. Food out of temperature for 1 hour. Operator placed food in walk cooler in to quick chill. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed lemon spray and stainless steel cleaning spray stored above sugar packets. Operator removed and stored properly. **Corrected On-Site** **Warning**
03B-04-5High Priority – Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed at prep area hot box- prime rib (125F hot holding)- food out of temperature for 2.5 hours- operator placed to be reheated. **Corrective Action Taken** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Observed Deviled eggs (48F cooling since 12:00 at 2:45 to 47F at 3:45) at reach in dessert cooler- at current cooling parameters food will not reach to 41F within remaining time-operator placed food in walkin cooler to quick chill. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed metal strainer inside the hand sink at bar area. Operator removed. **Corrected On-Site** **Warning**
Basic 4
35A-03-4Basic – Dead roaches on premises. Observed – at liquor storage room – 1 dead roach- operator removed and sanitized the area. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed- employee bag store over cups by server station- operator removed. **Corrected On-Site** **Warning**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Observed avocados on the line for use with stickers still attached. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed- wet wiping cloth stored on prep counter – operator removed. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 23, 2026 12:02 PM.
Violation category totals
1 observation(s)
4 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.