Las Vegas II
Last inspected: Dec 9, 2025
95
Score
Going back to 2022, Las Vegas II has nine inspections in the public record. The most recent visit was on Dec 9, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among Plantation restaurants, the typical score is 77; Las Vegas II is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-12-09: Same. **Time Extended**
35B-01-4
95
Dec 8, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (76F - Cold Holding) on cook line in a pan with an insufficient amount of ice. As per operator, item was placed on ice approximately 30 minutes ago. Operator placed in ice bath to quick chill. **Corrected On-Site**
03A-02-5
High Priority - Sewage/wastewater backing up through floor drains. Observed wastewater coming up from floor drains on the ground in the kitchen by the main entrance to kitchen. Observed employees walking through the wastewater. Unable to isolate area.
28-26-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
70
Aug 18, 2025
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping hands on soiled apron then handle ready to eat vegetables and meat without washing hands. Educated operator on proper hand washing procedures and employee washed hands properly. **Corrected On-Site**
12A-18-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee in the kitchen handled raw meat then touched ready to eat vegetables. Educated operator on proper hand washing procedures and employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork and steaks stored over cooked chicken and cooked ground beef in reach in cooler at front of kitchen. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil dressing (82F - Cold Holding). As per operator out of temp for approximately 1 hour. Operator put in walk in cooler to quick chill. **Corrected On-Site**
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 oxtail (115F - Hot Holding) @4:45 since 3:30. Operator reheated to 165+. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth 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. Observed Sanitizer Bucket (Chlorine 200+ppm corrected to 100ppm). **Corrected On-Site**
41-15-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified food manager arrived approximately 1 hour after inspection started. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at front of kitchen hand wash sink. Operator added soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing purple chemical not labeled. As per operator chemical is degreaser. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken soup (130F - Cooling) @4:05 since 4:00 @5:10 at 113F. Soup was held in large plastic containers held at room temperature Educated operator on proper cooling procedures and operator placed in small containers and in the freezer to quick chill. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rag in hand wash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee keys stored on cutting board in the kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Observed in walk in cooler onions and plantains stored on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in salt and flour near walk in cooler not stored with handle above top of food within a closed container. Operator stored properly. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink at coffee station used by food employees. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at large reach in cooler an employees open drink. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Rear exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Single-service articles improperly stored. Observed on floor at coffee station small sauce containers. Operator stored properly. **Corrected On-Site**
25-05-4
17
Dec 10, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then removed clean dishes from dishwasher without washing hands and changing gloves. Dishwasher washed hands and changed gloves **Corrected On-Site**
12A-13-4
Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice at steam table. Employee removed no handle bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinking water stored in reach in cooler and not separated from other food items. Manager discarded bottle of drinking water **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room, Lady's room
31B-04-4
Basic - Water leaking from pipe attached to Ice Machine
29-11-4
70
Oct 2, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator replenished solution. Final reading 100 ppm.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dry storage area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over various containers sauces. Operator removed raw chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with degreaser stored on shelf next to open box with corn starch. Operator removed and stored properly. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 3:30 p.m. no date marked on cooked pork stored to refrigerator. Per operator, pork cooked on 10/01/2024 . Item cooked before 11:00.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser stored on shelf in storage area. Operator removed and stored on chemical shelf. **Corrected On-Site**
41-17-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed old food residue in box containing plastic wrap. Operator cleaned. **Corrected On-Site**
25-25-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed accumulation of black and brown substances buildup on kitchen ceiling.
36-32-5
Basic - Food stored on floor. -Observed cases with produce stored on kitchen, walk in cooler and freezer floor. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. -Observed an open box with corn starch stored in dry storage area.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. No handle bowl used to dispense Cook rice at cookline.
14-01-5
35
Mar 15, 2024
Routine - Food
2 minor violations.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
90
Oct 9, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken milanese (60°F - Cold Holding) stored in reach in cooler next to cookline. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 1hr. Operator put foods in walk in freezer to quick chil. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of pink mold like substance inside ice machine.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi mahi stored in original packaging, thawed, inside true cooler in kitchen. Reviewed proper thawing for rop fish. Operator cut packaging open to allow oxygen flow. **Corrected On-Site**
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave at cook line.
22-08-4
74
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
67
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw steak in walk-in cooler. Chef reversed. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: flip top: cut lettuce and cut tomatoes (48°F - Cold Holding); feta cheese (48°F - Cold Holding) At front counter salad station, salads were plated and stacked on top of each other at room temperature. Operator claims salads were made less than 2 hours ago and moved salads to reach-in cooler. Feta cheese was being held in flip top cooler in plastic bar toppings compartment holder. Operator states less than 3 hours and moved to reach-in cooler below. #2: raw fish (48°F - Cold Holding); raw chicken (48°F - Cold Holding); ham croquettes (48°F - Cold Holding); raw steak (48°F - Cold Holding) Observed in 6 door reach-in cooler next to cook-line. Ambient temperature of unit is 46-47°F. Operator # StTes less than 3 hours and moved some items to walk-in cooler and put bags of ice on other items for proper cold-holding. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Mussel tags not marked with last date served. Educated operator to start marking with date that last clam is served. **Warning**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Floor tiles missing and/or in disrepair. Near dish machine. **Repeat Violation** **Warning**
36-17-5
Basic - Stored food not covered. Observed containers of dry rice and dry beans uncovered. Chef covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of salt removed from original container not identified by common name. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
55
Frequently Asked Questions
When was Las Vegas II last inspected?
The most recent health inspection at Las Vegas II on file is from Dec 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Las Vegas II?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Las Vegas II.
How does Las Vegas II compare to other restaurants in Plantation?
Las Vegas II most recently scored 95 out of 100, which is higher than the Plantation average of 77.
Has Las Vegas II's inspection record improved over time?
Results have been roughly steady. Inspections at Las Vegas II have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Las Vegas II 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 Las Vegas II inspected?
Based on the inspection history on file, Las Vegas II is inspected around three times per year on average.
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