C-5 Warming Kitchen
Last inspected: Feb 17, 2026
55
Score
The health department has logged nine inspections at C-5 Warming Kitchen, the earliest from 2022. On Feb 17, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Apr 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Salad prep area. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-03: Observed same. **Time Extended**
36-22-4
95
Apr 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - hot dogs (52-53F); raw chicken (63F). Per operator all items placed in unit approximately 1.5 hours ago. Observed drawers not closed tightly. No items prepped or portioned today. Operator placed all items on ice bath to quick chill. Salad station - flip top - hummus (55-57F); lobster salad (55-57F); feta cheese (55-57F). Per operator all items placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator placed all items on ice bath to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - hot dogs (52-53F); raw chicken (63F). Per operator all items placed in unit approximately 1.5 hours ago. Observed drawers not closed tightly. No items prepped or portioned today. Operator placed all items on ice bath to quick chill. Salad station - flip top - hummus (55-57F); lobster salad (55-57F); feta cheese (55-57F). Per operator all items placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator placed all items on ice bath to quick chill. **Warning**
14-74-7
Basic - Floor area(s) covered with standing water. Salad prep area. **Repeat Violation** **Warning**
36-22-4
Basic - Ice buildup in reach-in freezer around fan - tall slim Cookline unit. **Warning**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Salad Prep area flip top. **Warning**
29-49-6
70
Sep 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Around both ice machines. **Warning** - From follow-up inspection 2024-09-27: Observed same. **Time Extended**
36-22-4
95
Sep 24, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (50-52F); raw beef (50-52F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted solution. Quat 200ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink water turned off - hand sink by banquet area dish machine. **Warning**
31A-04-4
Basic - Floor area(s) covered with standing water. Around both ice machines. **Warning**
36-22-4
64
Apr 23, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - hummus (45F); cut melon (45F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator moved all items to freezer to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Standing water in bottom of reach-in-cooler. Left cookline flip top.
29-49-6
82
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
78
Apr 5, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - cheese (50F). Per operator item was placed in unit approximately 2 hours ago. Not pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator iced item to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Floor area(s) covered with standing water. Under both ice machines.
36-22-4
Basic - Standing water in bottom of reach-in-cooler. 4 door unit in back storage room. Operator cleaned during inspection. **Corrected On-Site**
29-49-6
78
Dec 20, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bowls stored in cook line hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
86
Frequently Asked Questions
When was C-5 Warming Kitchen last inspected?
The most recent health inspection at C-5 Warming Kitchen on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at C-5 Warming Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at C-5 Warming Kitchen.
How does C-5 Warming Kitchen compare to other restaurants in Fort Lauderdale?
C-5 Warming Kitchen most recently scored 55 out of 100, which is lower than the Fort Lauderdale average of 80.
Has C-5 Warming Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at C-5 Warming Kitchen have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at C-5 Warming Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is C-5 Warming Kitchen inspected?
Based on the inspection history on file, C-5 Warming Kitchen is inspected around three times per year on average.
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