Chef Pat's Cuisines
Last inspected: Jan 30, 2026
74
Score
Chef Pat's Cuisines has been inspected eight times since 2023. The most recent visit was on Jan 30, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited three times.
Compared to the broader Lauderdale Lakes restaurant scene, this is about average. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler , raw conch stored over ready to eat cake icing . Operator removed storing icing to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cook line blocked by trolley. Operator removed during the inspection. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed in reach in cooler at cook line , single serve bowl used to dispense raw beef . Operator discarded and replaced with scoop with handle. **Corrected On-Site**
14-01-5
74
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw sausage patties stored over cooked bacon.
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle with sanitizer not labeled with common name. Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. In kitchen, standing water under handwashing sink.
36-22-4
Basic - Food stored on floor. In walk in cooler, boxes of bacon stored on floor. In walk in freezer, boxes of sausage stored on floor. Operator moved to shelf **Corrected On-Site**
08B-38-4
70
Apr 1, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. -Observed cases with unwashed cucumber and tomatoes stored over corn beef hash in walk in cooler. Operator removed and stored properly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef. **Corrected On-Site**
08A-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp cold held at 50F at made shift table. Per operator, shrimp transfer to table 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
03A-02-5
High 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. Observed no time marked on sausage at cookline held using time as a public health control. Per operator, sausages placed at cookline 1 hour before the inspection. Operator correctly time mark sausages. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished. **Corrected On-Site**
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked Mac and Cheese stored in walk in cooler. Per operator, item cooked on 03/30/2025.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in storage area.
36-34-5
Basic - Food stored on floor. - Observed cases with food items stored on walk in freezer floor. -Observed case with food item stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
25-05-4
35
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of raid in storage area. Operator removed **Corrected On-Site** **Warning**
41-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by bread wrack. Operator moved bread wrack **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site **Warning**
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of cooking oil not labeled. Operator labeled **Warning**
02D-01-5
55
Jan 30, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Employee washed hands with cold water. Observed employee was hands in cold water.
12A-19-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) on cook table sitting out at room temperature. Per operator held less than two hours. Operator placed eggs in ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté onions (89F - Hot Holding); Sauté peppers (95F - Hot Holding) sitting on shelf in front of flat top grill. Per op held less than 1 hour. Operator placed on flat top to reheat to 165F. discussed with operator about on time . Emailed forms. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Food stored on floor. Boxes of sliced bacon stored on floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and made soap and water solution. **Corrected On-Site**
21-03-4
33
Sep 26, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté pepper (85F - Hot Holding); Sauté onions (85F - Hot Holding) on cook line in room temperature. Per operation less than two hours. Operator placed items on flat top grill to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup in seasoned flour. Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water temperature 91F on cook line. Cook removed. **Corrected On-Site**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary 100 Ppm. Operator discarded made new solution rechecked quaternary 400 Ppm **Corrected On-Site**
21-08-4
67
Jan 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Washing Fruits and Vegetables
FL-42
95
Frequently Asked Questions
When was Chef Pat's Cuisines last inspected?
The most recent health inspection at Chef Pat's Cuisines on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Chef Pat's Cuisines?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Chef Pat's Cuisines.
How does Chef Pat's Cuisines compare to other restaurants in Lauderdale Lakes?
Chef Pat's Cuisines most recently scored 74 out of 100, which is about the same as the Lauderdale Lakes average of 75.
Has Chef Pat's Cuisines' inspection record improved over time?
Results have been roughly steady. Inspections at Chef Pat's Cuisines have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chef Pat's Cuisines 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 Chef Pat's Cuisines inspected?
Based on the inspection history on file, Chef Pat's Cuisines is inspected around three times per year on average.
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