ADAM & JOE KNOW LUNCH
6355 N ANDREWS AVE · FORT LAUDERDALE · Broward County · FL 33309
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-12-5High Priority – Metal stem-type thermometer soiled. Probe thermometers provided soiled. Operator cleaned and sanitized **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon store above ready to eat dressings in reach in cooler. Operator properly stored **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See Stop Sale. All other homemade dressings marked for 14 days within 7 days of preparation
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (79F – Cold Holding); being held at room temperature for approximately 2.5 hours, operator added to TPHC written plan and time marked **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried chicken (72F-76F – Hot Holding); being held at room temperature, per operator chicken was cook approximately 2 hours ago and held at room temperature for service. Provided TPHC written plan to operator. Operator time marked item and completed written plan at time of inspection cooked grilled chicken (113F – Hot Holding) inside of steam table for approximately 1 hour. Operator moved to oven and reheated to 165F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 2
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All employees Certified Food Manager, some manager certifications expired
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pans with water for sanitizer buckets. Discussed with operator **Repeat Violation** **Admin Complaint**
Basic 1
21-10-4Basic – Soiled dry wiping cloth in use. Observed throughout kitchen area. Employee set up sanitizer buckets and placed soiled towels in sanitizer buckets **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 5:55 AM.
Violation category totals
1 observation(s)
1 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.