Family Kitchen Restaurant and Catering
Last inspected: Oct 17, 2025
58
Score
The health department has logged nine inspections at Family Kitchen Restaurant and Catering, the earliest from 2022. Family Kitchen Restaurant and Catering was last inspected on Oct 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to 12 violations per visit.
Looking across the full record, “working containers of food removed” 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.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 17, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler cooked pork (55F - Cold Holding); raw turkey (55F - Cold Holding); cooked turkey (55F - Cold Holding); gravy (55F - Cold Holding); rice and peas (59F - Cold Holding); cooked chicken wings (55F - Cold Holding) per operator items held in cooler more than 4 hours. Ambient temperature of cooler 51F. See stop sale. Observed at front counter Pikliz (70F - Cold Holding); ranch dressing pc (70F - Cold Holding) stored on shelf underneath front counter. Per operator held out of temperature less than 4 hours. Operator placed in cooler to quickly chill. **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection Raw pork 43F, sauce 42F At time of callback inspection Observed at front counter Pikliz (77F - Cold Holding); ranch dressing pc (74F - Cold Holding) stored on shelf underneath front counter. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed **Admin Complaint**
05-08-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand washing sink in kitchen. **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired on December 1 2024 **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed **Admin Complaint**
50-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall tiles missing on cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed Until next inspection **Admin Complaint**
36-24-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 85F in kitchen. **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed **Admin Complaint**
10-07-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen **Warning** - From follow-up inspection 2025-10-17: At time of callback inspection still observed **Admin Complaint**
36-27-5
58
Oct 16, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
22
Nov 4, 2024
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fish over cooked turkey wings in single door glass reach in . Operator stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter in the kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator had meat thermometer. **Repeat Violation**
05-08-4
Intermediate - No soap provided at handwash sink. In the kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor in front kitchen. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Wall tiles on cook line missing.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at front counter.
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container the scoop handle in contact with rice.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beverage air three door reach in **Repeat Violation**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in 3 door beverage air reach in. **Repeat Violation**
12B-13-4
Basic - Plumbing system in disrepair. Observed leaking drain pipe into bus pan at hand washing sink front counter. **Repeat Violation**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2 door reach-in cooler food debris on bottom of reach-in.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole frozen fish 28F sitting in a pot with stagnant water at prep area.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed working container of salt removed from original container not identified by common name. **Repeat Violation**
02D-01-5
33
Aug 29, 2024
Routine - Food
2 critical violations. 7 major violations. 16 minor violations.
View 25 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole raw fish (58F - Cold Holding) per operator held in cooler since 5:30pm August 28 Item was not removed from cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole raw fish (58F - Cold Holding) per operator held in cooler since 5:30pm Item not removed from cooler.August 28 See stop sale.
03A-02-5
Intermediate - No soap provided at handwash sink in kitchen and men's restroom
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator bulletin
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator dump excess water from juice machine into hand washing sink at front counter.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and men's bathroom. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Email form
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and ceiling tiles with a hole in it
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets on both arms while preparing food.
13-07-4
Basic - Equipment in poor repair. Torn gasket on 2 door true reach in. True 2 door reach in ambient temperature 50 F advised operator not to store any TCS items in cooler. Operator called service technician.
14-11-5
Basic - Food stored on floor. Observed plastic container of frying oil stored on floor in kitchen.
08B-38-4
Basic - Hole in or other damage to wall. Multiple tiles missing on cook line.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at front counter.
10-12-5
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 of scoop in contact with rice .
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 89F on prep table. Employee removed and dumped water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no conspicuously located ambient air temperature thermometer in true reach in cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in 3 door horizontal reach in
12B-13-4
Basic - Plumbing system in disrepair. Observed drain pipe leaking water into bus pan at front counter.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in 2 door reach in cooler.
29-49-6
Basic - Stored food not covered. Observed cooked pork it covered in freezer chest in storage area. **Repeat Violation**
08B-12-5
Basic - Working containers of food salt removed from original container not identified by common name.
02D-01-5
17
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed eggs stored with produce in reach-in cooler. Operator removed. **Corrected On-Site**
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water 70F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed prepared foods in reach-in cooler not covered. Operator covered. **Corrected On-Site**
08B-12-5
70
Nov 14, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and scrubbing tool in hand washing sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed working utensils in standing water at 83F. Operator dumped water out**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables over cooked soup. Operator moved cooked foods to safe area.**Corrected On-Site** **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar. Operator labeled. **Corrected On-Site**
02D-01-5
78
Jun 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
90
Nov 4, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (52F - Cooling); in three door reach in cooler at cook line ; as per operator food cooked last night and stored in cooler to cool; food covered during cooling; food never reached 41 F within 6 hours; See Stop Sale chicken (56-57F - Cooling)at 10:10 to 57 F at 10:30 since 7:00 am; pork (56F - Cooling)at 10:15 to 57 F at 10:30 since 7:00 am ; at three door reach in cooler at cook line; at this rate food will not reach 41 F or below within a total of 6 hours; food moved to different cooler to properly cool; **Corrective Action Taken** **Warning** - From follow-up inspection 2022-11-04: Did not observe, All foods removed from reach in cooler. Cooler still broken **Time Extended**
03D-02-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all have accumulation of food debris; **Warning** - From follow-up inspection 2022-11-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface - rewatch in cooler at cook line **Warning** - From follow-up inspection 2022-11-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Soiled floors- sticky floors at kitchen area: **Warning** - From follow-up inspection 2022-11-04: **Time Extended**
36-10-4
Basic - - From initial inspection : 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. Juices: soursop and passion fruit at reach in cooler in the dining room; **Warning** - From follow-up inspection 2022-11-04: Still observed **Time Extended**
02D-03-4
70
Frequently Asked Questions
When was Family Kitchen Restaurant and Catering last inspected?
The most recent health inspection at Family Kitchen Restaurant and Catering on file is from Oct 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Family Kitchen Restaurant and Catering?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Family Kitchen Restaurant and Catering.
How does Family Kitchen Restaurant and Catering compare to other restaurants in Fort Lauderdale?
Family Kitchen Restaurant and Catering most recently scored 58 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Family Kitchen Restaurant and Catering's inspection record improved over time?
Yes. Recent inspections at Family Kitchen Restaurant and Catering have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Family Kitchen Restaurant and Catering 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 Family Kitchen Restaurant and Catering inspected?
Based on the inspection history on file, Family Kitchen Restaurant and Catering is inspected around three times per year on average.
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