Los Verdes
Last inspected: Feb 3, 2026
52
Score
Across the available record, Los Verdes has nine inspections on file, the first dated 2022. The most recent report on file is from Feb 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Los Verdes' latest score of 52 falls below the Lauderhill average of 75. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Nov 13, 2025
Food-Licensing Inspection
No violations found.
100
Oct 7, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
67
May 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Stored food not covered. Stored ice cream containers not covered inside reach in freezer. Operator covered **Corrected On-Site**
08B-12-5
95
Feb 3, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked chicken in direct contact with raw chicken in kitchen flip top(right side). Operator threw away. See Stop Sale. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked chicken in direct contact with raw chicken in kitchen flip top(right side). Operator threw away. See Stop Sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (44F - Cold Holding). Per operator in unit less than 4hrs, foods not portioned or prepared today. Observed flip top open upon arrival. Operator placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen unable to dispense paper towels. Operator placed a roll of paper towels next to kitchen hand wash sink **Corrective Action Taken**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with bleach left unlabeled. Operator labeled **Corrected On-Site**
41-17-4
52
Feb 26, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after switching task without washing hands
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in 3 Compartment sink
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by CO tank
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter. Manager replaced Handwash sink **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Chicken
10-01-5
50
Nov 1, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee assisting with inspection touch solid apron and returned to food service prep without washing hands and changing gloves.
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In White freezer next to walk-in cooler, raw non commercially wrapped pork on top of bags of cooked potatoes. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On walk in cooler top shelf, 2 cases of raw burgers above buckets of sauces, containers of slaw and cut lettuce. Employee moved burgers to opposite shelf with other raw meats. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flitop unit lower cooler beside hot line, Hot Dogs (49F - Cold Holding); Milk (48F - Cold Holding); Raw Chicken (49F - Cold Holding). Employee stated all items pulled and portioned from others more than 4 hrs ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flitop unit lower cooler beside hot line, Hot Dogs (49F - Cold Holding); Milk (48F - Cold Holding); Raw Chicken (49F - Cold Holding). Employee stated all items pulled and portioned from others more than 4 hrs ago. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of Windex next to bottled sauces on top shelf of steam table. Operator moved to proper storage. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed food tray on hand wash sink in kitchen next to dishwasher. Operator moved tray to proper storage area. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Test kits on site.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing a wristband and Watch.
13-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in lower level of flip top coolers. Operator placed thermometer in cooler. **Corrected On-Site**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table next to grill.
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink cup on the food prep table next to syrup bottles. Operator moved drink cup to proper storage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. 4 cases of potato chips stored on floor next to walk in cooler. Operator moved to proper storage. **Corrected On-Site**
08B-38-4
26
Jan 18, 2023
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
32
Aug 13, 2022
Routine - Food
2 critical violations. 1 major violation. 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 TCS products held in cooler and walk in cooler for more than 4 hours greater than 41F raw bacon from 8/10/ (53F - Cold Holding); raw hot dogs 8/11 (47-53F - Cold Holding); mozzarella cheese from 8/11 (53F - Cold Holding); salsa made 8/10 (70F); raw seasoned chicken 8/10/ (53F); chicken raw seasoned Wednesday 9th (53F); cooked corn august 9th (50F); ( - Cold Holding); raw chicken from overnight more than 24 hours (48F - Cold Holding); mozzarella cheese (53F - Cold Holding) reach in cooler made august 11th held overnight (53F); mozzarella cheese held overnight in cooler (51F); hot dog held overnight in reach in cooler (53F) **Warning** - From follow-up inspection 2022-08-13: Observed walk in cooler with chicken,, hot dogs, mozzarella cheese, chopped seasoned chicken, chopped beef, between 48-61°F See Stop Sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed TCS products held in cooler and walk in cooler for more than 4 hours greater than 41F raw bacon from 8/10/ (53F - Cold Holding); raw hot dogs 8/11 (47-53F - Cold Holding); mozzarella cheese from 8/11 (53F - Cold Holding); salsa made 8/10 (70F); raw seasoned chicken 8/10/ (53F); chicken raw seasoned Wednesday 9th (53F); cooked corn august 9th (50F); ( - Cold Holding); raw chicken from overnight more than 24 hours (48F - Cold Holding); mozzarella cheese (53F - Cold Holding) Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked beef second reheat more than 2 hours (119F See Stop Sale. reach in cooler made august 11th held overnight (53F); mozzarella cheese held overnight in cooler (51F); hot dog held overnight in reach in cooler (53F) **Warning** - From follow-up inspection 2022-08-13: Observed walk in cooler with chicken,, hot dogs, mozzarella cheese, chopped seasoned chicken, chopped beef, between 48-61°F See Stop Sale **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach in coolers located at kitchen area with mold like substance **Warning** - From follow-up inspection 2022-08-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance. **Warning** - From follow-up inspection 2022-08-13: Still observed **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling hoods over grills with grease build up. **Warning** - From follow-up inspection 2022-08-13: Still observed **Time Extended**
36-34-5
Basic - - From initial inspection : 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. All products in walk in cooler ambient temperatures from 48- 60F, gasket not able to seal door. **Warning** - From follow-up inspection 2022-08-13: Walk in cooler still ambient temperature 48-61°F Do not store any TCS products until cooler is repaired **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-08-13: **Time Extended**
35B-01-4
55
Frequently Asked Questions
When was Los Verdes last inspected?
The most recent health inspection at Los Verdes on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Los Verdes?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Los Verdes.
How does Los Verdes compare to other restaurants in Lauderhill?
Los Verdes most recently scored 52 out of 100, which is lower than the Lauderhill average of 75.
Has Los Verdes' inspection record improved over time?
Results have been roughly steady. Inspections at Los Verdes have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Verdes means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Los Verdes inspected?
Based on the inspection history on file, Los Verdes is inspected around three times per year on average.
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