Chicken Kitchen
Last inspected: Mar 4, 2026
90
Score
Chicken Kitchen has been inspected 12 times since 2022. The most recent report on file is from Mar 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Restaurants in Fort Lauderdale average 80, so Chicken Kitchen is doing better than most peers. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Dec 15, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
74
Jul 14, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
78
Jan 28, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee enter front counter and began working with food - handling customers order - without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - corn (120F - Hot Holding). Per operator holding 20 minutes. Operator immediately moved to oven to reheat. Second temperature165F. **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on back prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Chlorine 0ppm)- operator made new solution. Chlorine 100ppm. **Corrected On-Site**
21-07-4
61
Sep 10, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting by triple sink. **Warning** - From follow-up inspection 2024-09-10: Observed same. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Triple sink. **Warning** - From follow-up inspection 2024-09-10: Observed same. **Time Extended**
16-04-4
90
Sep 9, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. Dining area; 1 live roach next to trash can, operator removed cleaned and sanitized area. **Warning**
35A-05-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Operator added chlorine solution 100 ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food employee swept floor then handled ready to eat food without washing hands in prep area, employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in triple sink, reviewed proper hand washing. Employee washed hands in handwashing sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in employee handwashing sink in prep area, operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Prep area handwashing sink no soap, operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Triple sink. **Warning**
16-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter employee with bracelet with dangling pieces. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting by triple sink. **Warning**
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter; grab and go brownies. **Warning**
02D-03-4
Basic - Old labels stuck to food containers after cleaning, operator removed items to be washed. **Warning**
16-46-4
37
Aug 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pan lids in prep area hand sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Containers of pan lids stored on floor under oven.
24-26-4
86
Apr 16, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
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.
01B-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**
03A-02-5
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.
03D-06-5
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**
03B-01-6
Basic - Single-service articles improperly stored. Single service to go items stored on floor by back door.
25-05-4
52
Dec 16, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 15, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open top unit - Cole slaw (57F); guacamole with tomatoes (48-53F); shredded cheese (57F); cut lettuce (57-59F). Per operator, items in unit approximately 2-3 hours. No items prepped or portioned today. Operator placed items on ice bath to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda nozzles. Operator began cleaning during inspection. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Items and utensils in prep area hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. PIC - Bianca Hardwick. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
58
Mar 13, 2023
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. Open top unit - cheese (50-55F); cooked corn (50-55F). Per operator items were placed in unit approximately 3 hours ago. Observed items in shallow plastic containers. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice. Operator stored properly. **Corrected On-Site**
10-01-5
82
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook. Manager instructed prep cook to wash hands and change gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn mix (55F); coleslaw (55F); (Cold Holding) in cooler at front counter. Containers shallow and in cooler less than 3 hours per per Manager. Corn mix and coleslaw replaced with new batches from walk in cooler. Tested 41F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in sink at front counter. Container removed. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Clear plastic container of salt under oven in kitchen. Manager added label. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers on shelves in prep area. Containers inverted. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at front counter put on hat. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Manager had plastic containers re-washed and sanitized. **Corrected On-Site**
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Can of beans on floor in back kitchen. Can moved to shelf. **Corrected On-Site**
08B-38-4
50
Frequently Asked Questions
When was Chicken Kitchen last inspected?
The most recent health inspection at Chicken Kitchen on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chicken Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Chicken Kitchen.
How does Chicken Kitchen compare to other restaurants in Fort Lauderdale?
Chicken Kitchen most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Chicken Kitchen's inspection record improved over time?
Yes. Recent inspections at Chicken Kitchen have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Chicken Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chicken Kitchen inspected?
Based on the inspection history on file, Chicken Kitchen is inspected around four times per year on average.
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