Main Kitchen
Last inspected: Oct 14, 2025
67
Score
Public records show eight inspections at Main Kitchen stretching back to 2022. The latest inspection on file is from Oct 14, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up three times.
Main Kitchen's latest score of 67 falls below the Fort Lauderdale average of 80. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 14, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Properly Stored/Protected
FL-48
67
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
64
Dec 3, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Food Properly Stored/Protected
FL-48
78
Oct 4, 2024
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cheese (48-50F); cut tomatoes (48-50F). Per operator items held in unit approximately 3 hours. Observed items in double pans. Operator moved items back to walk in to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Cooked pasta date marked 9-13 and 9-24. See stop sale. **Warning**
01B-28-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon for a separate order without washing hands. Reviewed proper procedures and employee washed hands/put on new gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep reach in - raw shell eggs stored over ready to eat bread. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on Room Service Menu. Reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Ceiling tiles missing. Above dish machines. **Warning**
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in panko and flour. Operator removed. **Corrected On-Site** **Warning**
14-01-5
41
Apr 19, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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.....coleslaw 52F, cut tomatoes 49F, fish dip 46F , salsa 49F , sour cream 50F in tall reach in cooler by the walk in coolers. Food not prepped or portion today . Food being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....coleslaw 52F, cut tomatoes 49F, fish dip 46F , salsa 49F , sour cream 50F in tall reach in cooler by the walk in coolers. Food not prepped or portion today . Food being held more than 4 hours. Stop sale today. Chef discarded food. ...cooked carrots 55-45F , artichoke 45F, cut melon 47F in ice bath at cook line , food not propped or portion today , food being held less than an hour . Chef time marked on food. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools at time of inspection
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled...pink liquid spray bottle at dishwashing area. Employee removed bottle **Corrective Action Taken**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...shut off hot water at gourmet kitchen. Employee turn on hot water at time of inspection. **Corrected On-Site**
27-16-5
Intermediate - Handwash sink not accessible for employee use at all times...stored moving cart front of handwashing sink at dishwashing area. Manager removed cart . **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tong spatula at 75F , chef removed it to fire . **Corrective Action Taken**
10-07-4
45
Oct 16, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed. **Corrected On-Site**
10-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
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. 2 packages in walk in cooler. Per operator, items were just thawed. Operator opened packages. **Corrected On-Site**
06-09-1
86
May 1, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Mahi fish thawing in Vaccum packaged bags not cut or removed. Per Person In Charge. Fish placed just few hrs before. Manager cut bags. **Corrected On-Site**
03G-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw eggs over ready to eat potatoes in cooler. Moved by manager. **Corrected On-Site**
08A-02-6
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. Emailed form
11-26-1
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. Emailed form.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for heat sanitizer
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - Ceiling tile missing. Multiple missing ceiling tiles. Kitchen.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by cleaned utensils. Rack. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and/or hand jewelry while engaged in food preparation and service. Manager intervened. **Corrective Action Taken**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 70°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Plumbing system in disrepair. Loose faucet handle to Hand Wash Sink. Dish machine line.
29-08-4
35
Nov 22, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Main Kitchen last inspected?
The most recent health inspection at Main Kitchen on file is from Oct 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Main Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Main Kitchen.
How does Main Kitchen compare to other restaurants in Fort Lauderdale?
Main Kitchen most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Main Kitchen's inspection record improved over time?
Yes. Recent inspections at Main Kitchen have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Main Kitchen 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 Main Kitchen inspected?
Based on the inspection history on file, Main Kitchen is inspected around three times per year on average.
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