Doc B's Fresh Kitchen
Last inspected: Mar 3, 2026
90
Score
Doc B's Fresh Kitchen has been inspected 11 times since 2022. The most recent report on file is from Mar 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
“Prep area flip top- raw shell eggs stored” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Fort Lauderdale average 80, so Doc B's Fresh Kitchen is doing better than most peers. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Dec 8, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Apr 1, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-04-01: Observed same. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area **Repeat Violation** **Warning** - From follow-up inspection 2025-04-01: 1. Inside walk in cooler 2. under prep kitchen hand sink. **Time Extended**
36-22-4
90
Mar 31, 2025
Complaint Full
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - 2 Cookline Employees failed to wash hands before putting on gloves to initiate a task working with food - employees entered Cookline, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employees washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - pigs in blankets - cooling 20 minutes at 11:25am (72-74F - Cooling) at 12:30pm 72F. At this rate proper cooling will not occur. Operator moved item to walk in to expedite proper cooling. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects found Approximately 3 small flying insects at bar - on rail housing bottles of alcohol. Approximately 4 small flying insects on marble wall separating dining and kitchen area. **Admin Complaint**
35A-02-7
High Priority - Prep area flip top- Raw shell eggs stored over ready-to-eat butter and dressing. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 1. Expo hand sink blocked by garnish and oil. 2. Dish area hand sink blocked by salad spinner. Operator made all sinks accessible. **Corrected On-Site** **Warning**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. 1. Inside walk in cooler 2. Cookline - in front of grill 3. Dish area **Repeat Violation** **Warning**
36-22-4
33
Feb 27, 2025
Complaint Full
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Feb 26, 2025
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (77-83F). Per operator item placed out 1/2 hour ago ago. Operator placed on Tine as a Public Health Control. Cookline - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. See stop sale. **Warning**
03A-02-5
High Priority - Walk in cooler - Raw beef burgers stored over ready-to-eat French fires and tortillas. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo area soda gun holsters. **Warning**
23-03-4
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 - right open top - butter (57F); tzatziki (53-54F); cut tomatoes (53-54F). Per operator items held in unit overnight. No items prepped or portioned today. Observed water in bottom of unit. **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Under and around ice machine. All throughout back prep area. Inside bar floor. Inside walk in cooler. **Repeat Violation** **Warning**
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses - directly on top of visibly soiled unit. Operator stored properly. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline buttermilk. Tong handle in Cookline cut lettuce. Operator removed utensils. **Corrected On-Site** **Warning**
10-06-5
37
Jan 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - No handwashing sign provided at a hand sink used by food employees. Expo area hand sink. Operator replaced. **Corrected On-Site**
31B-04-4
Basic - Floor area(s) covered with standing water. By dish machine, around ice machine and back prep area. Operator began squeegee during inspection. **Corrective Action Taken**
36-22-4
70
May 15, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Food with mold-like growth. Blue cheese olives at bar area with mold like growth. See stop sale.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked potatoes in right side cook line flip top. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
58
Feb 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and all soda gun holsters.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. To go container in expo hand sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys - cookline prep area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
64
Jun 26, 2023
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Sep 23, 2022
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. Cookline - grill drawers - raw fish stored over ready to eat artichoke. Cookline - flip top drawers - raw shell eggs stored over ready to eat vegetables. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice scoop handle in contact with ice. Specialty drink ice cubes at bar. Operator removed. **Corrected On-Site**
10-08-5
70
Frequently Asked Questions
When was Doc B's Fresh Kitchen last inspected?
The most recent health inspection at Doc B's Fresh Kitchen on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Doc B's Fresh Kitchen?
Across the inspection record, “prep area flip top- raw shell eggs stored” has been cited four times, more than any other issue at Doc B's Fresh Kitchen.
How does Doc B's Fresh Kitchen compare to other restaurants in Fort Lauderdale?
Doc B's Fresh Kitchen most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Doc B's Fresh Kitchen's inspection record improved over time?
Yes. Recent inspections at Doc B's Fresh Kitchen have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Doc B's Fresh 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 Doc B's Fresh Kitchen inspected?
Based on the inspection history on file, Doc B's Fresh Kitchen is inspected around three times per year on average.
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