LAS VEGAS RESTAURANT #5
2807 E OAKLAND PARK BLVD · FORT LAUDERDALE · Broward County · FL 33306-1813
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 12
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm. **Corrected On-Site** **Warning**
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. At walk-in cooler; cooked beans (47F – Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked pork (88F – Cooling 2:00). Operator stated cooling since 12:00, did not reach 70F within 2 hours, moved to be reheated to 165F to start the cooling process over (135F-70F within 2 hours and 135F-41F within a total of 6 hours). **Corrective Action Taken** **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and started buttering and toasting bread without washing hands. Operator discussed it with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4High 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/utensils then handled clean/sanitized dishes utensils without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At reach in freezer; plastic wrapped full pan of raw pork over ready to eat cooked yucca. Operator moved yucca above raw pork. **Corrected On-Site** **Warning**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. At walk-in cooler; raw comminuted beef stored over unwashed plantains. Operator moved unwashed plantains out from under raw comminuted beef. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw steak stored over washed/cut tomatoes and onions. Operator moved raw steak to bottom shelf. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (47F – Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. At upright reach in cooler; cooked garlic onion cilantro sauce (60F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**
03F-02-5High Priority – Time/temperature control for safety (TCS) food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked plantains/cooked garlic and onions/fresh garlic in oil chimichurri (TPHC), no time mark. Operator stated held using TPHC for less than 2 hours, applied appropriate time marking. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright reach in cooler; cooked garlic onion cilantro sauce (60F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At flip top cooler make top; shredded mozzarella (47F – Cold Holding). Operator stated not prepared or portioned today, held double panned in cooler less than 2 hours, moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 1/3 pan on top of flip top cooler; cooked rice (122F – Hot Holding). Operator stated rice cooked prior to being held for less than 2 hours, moved to be reheated to 165F+ and held at 135F or above. **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. At walk-in cooler; cooked beans (47F – Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. See stop sale. At walk-in cooler; cooked pork (88F – Cooling 2:00). Operator stated cooling since 12:00, did not reach 70F within 2 hours, moved to be reheated to 165F to start the cooling process over (135F-70F within 2 hours and 135F-41F within a total of 6 hours). **Warning**
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/ Elizabeth Sosa 9/15/21 Melvin Santiago 9/15/21. All expired 9/15/26. Advised Operator to renew manager certifications. **Warning**
Inspector observations synchronized from DBPR on September 29, 2026 1:31 PM.
Violation category totals
1 observation(s)
6 observation(s)
3 observation(s)
2 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.