LUCKY CAT STREET EATERY
6322 N ANDREWS AVE · FORT LAUDERDALE · Broward County · FL 33334
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator left kitchen area into dining room to touched dirty surfaces then touched face then putting gloves and started to make food without washing hands Employee washed hands **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Sushi cooler Raw fish over cooked salmon Flip top cooler Raw shell eggs over cooked chicken Stainless steel fridge Raw chicken over cooked chicken wontons Operator stored properly **Corrected On-Site** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Approximately 10 crawling on the floor on wall behind reach in freezer under reach in freezer on cook line next to cooler with food. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding, **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding, see stop sale Sushi cooler. Raw tuna 45F cold holding, cream cheese 45F cold holding, raw salmon 45F cold holding Cook line cooler raw shrimp 49F cold holding, raw beef 48F cold holding . Front area Under sushi cooler, raw tuna 44F cold holding, eel 45F cold holding , None of the products mentioned above prepared or portioned today per operator and stored for approximately 2 hours except hard boil eggs and pork bun. Operator iced down **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For sushi rice on sushi area or boba tea. Per operator stored for approximately 2 hours. Operator placed time sticker previously written but stored inside a drawer and not on the actual product **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of flip top cooler and inside rice warmer not turned on. cooked rice 127F hot holding, cooked noodles 89F hot holding, cooked pork 98F hot holding, Per operator items stored for approximately 3 hours Operator moved rice to be reheated and moved pork and noodles inside reach in cooler. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Clorox wipes next to sauces and on top of sodas on expo side Operator removed **Corrected On-Site** **Warning**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Cooked chicken at 1:38pm (52F cooling) since 10:30am at 2:37pm same At this current cooling rate product will not cool to 41F within 6 hours Operator moved to freezer **Warning**
02B-04-5Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Monkey banana roll and lobster roll served with masago raw fish eggs **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator **Warning**
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like chicken wontons, cooked rice previously frozen not date marking properly Per operator stored for 36 hours in walk in cooler Advised operator to date mark **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 12:02 AM.
Violation category totals
1 observation(s)
2 observation(s)
6 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.