Lil Reds Cookin
Last inspected: Jan 5, 2026
67
Score
Going back to 2023, Lil Reds Cookin has eight inspections in the public record. The most recent report on file is from Jan 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded three times.
Restaurants in Fort Lauderdale average 80, so Lil Reds Cookin trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Dan opener and can opener holder soiled with accumulation of food debris.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handler training certificates missing trainer's cfpm certificate number. Operator completed certificate information during inspection. **Corrected On-Site**
53B-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go containers not stored inverted on top of flip top cooler in kitchen. Operator properly stored. **Corrected On-Site**
24-05-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of oven at cook line.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at steam table. Operator corrected to 50ppm. **Corrected On-Site**
21-07-4
67
Sep 29, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find procedures for time as a public health control; Emailed procedures to operator. Operator filled out procedures form during inspection. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside margarine container at cook line grill. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on flip top cooler cutting board, at cook line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles at cook line. Employee removed. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at cook line. Operator removed. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under prep table at cook line. Operator properly stored. **Corrected On-Site**
21-38-4
70
Feb 7, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler 2// sliced cheese (47F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 10 minutes due to being over stacked. Operator put portion of sliced cheese inside walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Provided reporting agreement form to operator.
11-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled with food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser, stored in kitchen. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Observed case of water stored on floor inside dry storage office. Operator properly stored. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top cooler and prep table at cookline. Operator removed. **Corrected On-Site**
10-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use. Observed multiple soiled cloths in use throughout kitchen. Educated operator on proper storage of wiping cloths. Operator provided clean wiping cloths and stored them in sanitizer buckets. **Corrected On-Site**
21-10-4
Basic - Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
50
Oct 4, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - boiled eggs (46F - Cold Holding) as per operator item held out of temperature for 2 hours - operator place in walk in freezer for quick chill. **Corrective Action Taken**
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 at prepping table in kitchen house fries (86F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator placed in fryer to bring up to temperature. **Corrective Action Taken**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop room. Mop stored in bucket.
42-01-4
Basic - Food stored on floor. Observed at walk in cooler - container of raw chicken stored directly on floor. Operator stored correctly. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near dishwasher.
22-20-5
64
Feb 7, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 plastic tub stored inside bbq sauce container inside walk in cooler. Operator removed. **Corrected On-Site**
10-01-5
82
Sep 25, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings stored over raw ground beef inside walk in cooler. Operator properly stored. **Corrected On-Site**
08A-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks unsecured inside dry storage room in kitchen.
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall next to dry storage room in kitchen.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of green mold like substance inside ice machine in kitchen. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
74
Jul 5, 2023
Routine - Food
2 critical violations. 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. Observed Dishwasher (Chlorine 0ppm). Operator ran two cycles; Operator will setup triple sink to wash, rinse, and sanitize dishware.
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at server station. Operator corrected to 100ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
Basic - Food stored on floor. Observed raw chicken stored on floor inside walk in freezer. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf, above flip top cooler at cook line, soiled with grease, dust, and food debris.
23-03-4
67
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
64
Frequently Asked Questions
When was Lil Reds Cookin last inspected?
The most recent health inspection at Lil Reds Cookin on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Lil Reds Cookin?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Lil Reds Cookin.
How does Lil Reds Cookin compare to other restaurants in Fort Lauderdale?
Lil Reds Cookin most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Lil Reds Cookin's inspection record improved over time?
No. Recent inspections at Lil Reds Cookin have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lil Reds Cookin 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 Lil Reds Cookin inspected?
Based on the inspection history on file, Lil Reds Cookin is inspected around three times per year on average.
Nearby Restaurants