Inspection Report

Florida DBPR Inspection Report
Enforcement

CHICKEN KITCHEN

1523 N FEDERAL HWY · FORT LAUDERDALE · Broward County · FL 33304

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Inspection Summary

Inspection dateApril 16, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3412532
Visit number1
Inspection Visit ID8576027
DBPR license1625405

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority0 Intermediate1 Basic0 Critical0 Non-Critical5 Total
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All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 4

#2High Priority01B-02-5

High 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. Front counter – open top – Cole slaw (48-50F). Per operator item was prepared at 11am – ambient cooling 4.5 hours. See stop sale.

Stop Sale
#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter – open top – cut lettuce (41-48F); corn/bean mixture (46-48F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed items in shallow pans. Advised operator to use deeper pans. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint
#4High Priority03D-06-5

High 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. Front counter – open top – Cole slaw (48-50F). Per operator item was prepared at 11am – ambient cooling 4.5 hours. See stop sale.

Stop Sale
#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill – upper section – cooked chicken (128-140F – Hot Holding). Per operator, holding less than 2 hours. Reviewed proper hot holding. Operator immediately moved under-temp items to grill to reheat. **Corrective Action Taken**

Corrective Action Taken

Basic 1

#1Basic25-05-4

Basic – Single-service articles improperly stored. Single service to go items stored on floor by back door.

Inspector observations synchronized from DBPR on October 7, 2026 2:13 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
3 observation(s)
Category 25 · Single-service and single-use items
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.