Culinary Affairs
Last inspected: Mar 27, 2026
61
Score
Culinary Affairs has been inspected 18 times since 2022. The latest inspection on file is from Mar 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Nothing in the record is alarming, but there's room to improve.
18
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
61
Oct 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler leaking condensation water. Gaskets are torn. **Warning** - From follow-up inspection 2025-10-01: Gaskets torn. **Time Extended**
14-11-5
95
Sep 30, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Insects, Rodents, and Animals Not Present
FL-38
35
Jul 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food warewashing area across triple sink. Bare concrete, what looks like plaster has fallen off. **Warning** - From follow-up inspection 2025-07-30: Wall was repaired, needs painting with a glossy paint. **Time Extended**
36-30-4
95
Jul 29, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
37
Jun 5, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Employee handled cracked raw shell eggs and then handled boxes of food from walk in cooler without washing hands and changing gloves. Employee went to wash his hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Live, small flying insects found 1 live fly landing on prep table during food preparation . Prep table was cleaned and sanitized. **Warning**
35A-02-7
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken thawing with raw pork in the same prep sink. Both items are still in the original packaging, however observed some blood in the sink. **Warning**
08A-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved raw chicken from one sink into another and then engaged in removing reheated sausage from oven without changing gloves and washing his hands. Employee went to wash his hands and changed gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken in prep sink 51F. Pork 50F and 65F. Operator stated items were placed in sink last night to defrost. **Warning**
01B-02-5
High Priority - Wiping cloth chlorine solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles at cook line 200ppm+. Operator set up fresh solution at 75ppm chlorine. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven mittens soiled inside and out. Gloves not changed after touching raw chicken and before putting on oven mittens. Operator discarded mittens. Soiled slicer blade.**Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator cleaning stem thermometer in hand sink at cook line. **Warning**
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork and chicken thawing at room temperature in prep sink. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken in prep sink 51F. Pork 50F and 65F, no longer solid frozen. Operator stated items were placed in sink last night to defrost, more than 4 hours ago. See stop sale **Warning**
06-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Single use gloves contaminated by inserting them into dirty oven mittens. Oven mittens were soiled while inserting gloved hands after touching raw meat. Mittens need to be washed and sanitized. Operator discarded mittens. **Corrected On-Site** **Warning**
25-30-4
Basic - Employee open bottle of water on a food preparation table next to cook line. Cook removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water, next to table with slicer. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair next to table with slicer. **Warning**
36-17-5
Basic - Water leaking from pipe under prep sink. **Warning**
29-11-4
25
Jan 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. In the dry storage area, a bottle of degreaser was not labeled. The manager labeled the bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, two beverage containers were stored on shelves with and over single service items. The containers were moved. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Under the prep table across from the oven, a container of taco seasoning was not labeled. The manager labeled the container A spray bottle of water stored in dry storage was not labeled. The manager labeled the bottle. **Corrected On-Site**
02D-01-5
82
Sep 12, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer step of the triple sink was not setup. The dishwasher was washing and rinsing the pots without sanitizing. The sanitizer sink has been set up and tested to 100ppm Chlorine. The washed pots were then sanitized. **Corrected On-Site**
22-45-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. The operator installed a vacuum breaker during the inspection. **Corrected On-Site**
29-42-4
74
Apr 5, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, pulled pork (43-51F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, pulled pork (43-51F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. As evidenced by not reaching 41F within 6 hours, the pork was mounded in the middle of the plastic pan and covered with plastic wrap. Recommended to operator to evenly distribute pork over shallow metal pans to cool rapidly for future batches.
03D-15-4
67
Jan 18, 2024
Routine - Food
No violations found.
100
Sep 29, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Observe multiple bags of garbage on floor next to dumpster. Operator cleaned pad. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
33-16-4
90
Sep 28, 2023
Routine - Food
5 critical violations. 7 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk in refrigerator 2 ; red bean overnight (62F - Cooling) see stop sale **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee leaving bathroom and entering kitchen without washing hands put on gloves and start food preparation. I instructed employee that he must first wash hands before putting on gloves and employee washed hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Food with mold-like growth. See stop sale. Observe in in-dry storage bin oatmeal with mold like growth. **Warning**
01B-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above case of raw fish. Operator placed raw chicken on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk in refrigerator 2 ; red bean overnight (62F - Cooling) see stop sale **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe employee washing hands twice in food preparation sink. Operator instructed employee to wash hands in hand washing sink and employee washed hands. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk in refrigerator 2 ; red bean overnight (62F - Cooling) see stop sale due to being in a deep plastic 5 gallon bucket **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Operator had can opener washed and sanitized. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe metal bowl in hand wash sink at cook line. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe by 3 compartment sink. Operator placed paper towel at sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observe with new employee who was working solo upon my arrival. Operator had employee fill out form. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observe by 3 compartment sink. Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe plastic food container stored on floor and not inverter Operator placed on shelf. **Corrected On-Site** **Warning**
24-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observe above Cambro hot box. Operator removed. **Corrected On-Site** **Warning**
35B-08-4
Basic - Food stored on floor. Observe plastic 5 gal oil container stored on floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Observe multiple bags of garbage on floor next to dumpster. Operator cleaned pad. **Corrected On-Site** **Warning**
33-19-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Single-service articles improperly stored. Observe cases plastic plates stored on floor in dry storage. **Warning**
25-05-4
17
Jun 28, 2023
Routine - Food
No violations found.
100
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Mar 28, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 'Employee training will be reviewed at the next routine inspection.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom. Operator repaired during inspection. **Corrected On-Site**
32-04-4
Basic - Cases Single-service plates improperly stored on floor in dry storage room next to office. Operator elevated **Corrected On-Site**
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on top case of to go containers in dry storage room. Operator moved **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of mayonnaise on floor in dry storage room. Operator elevated **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Interior door of walk in cooler #2 has exposed insulation. Manager temporarily covered area with duct tape during inspection. **Corrective Action Taken**
14-36-5
Basic - Light not functioning in dry storage room. Light burned out.
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in prep sink in kitchen. Operator placed under cold running water. **Corrected On-Site**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in ware washing area. Operator provided **Corrected On-Site**
31B-04-4
61
Oct 25, 2022
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was Culinary Affairs last inspected?
The most recent health inspection at Culinary Affairs on file is from Mar 27, 2026. The public record contains 18 inspections in total.
What is the most common violation at Culinary Affairs?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Culinary Affairs.
How does Culinary Affairs compare to other restaurants in Fort Lauderdale?
Culinary Affairs most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Culinary Affairs' inspection record improved over time?
Results have been roughly steady. Inspections at Culinary Affairs have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Culinary Affairs 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 Culinary Affairs inspected?
Based on the inspection history on file, Culinary Affairs is inspected around five times per year on average.
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