Uptown Keese’S
Last inspected: Apr 2, 2026
29
Score
Uptown Keese’S has been inspected 12 times since 2022. The latest inspection on file is from Apr 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
The most common issue across all inspections has been “no paper towels”, showing up three times.
That's lower than the typical Lauderdale-By-The-Se restaurant, which scores around 76. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
29
Mar 6, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled. **Warning** - From follow-up inspection 2026-03-06: Observed same. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2026-03-06: Observed same. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Cookline Cutting boards have cut marks and are no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-06: Observed same. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top units. **Warning** - From follow-up inspection 2026-03-06: Observed same. **Time Extended**
22-16-4
74
Mar 4, 2026
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
23
Oct 10, 2025
Routine - Food
6 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
74
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked stuffed peppers at reach in cooler on cook line. **Warning**
08A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. **Warning**
31B-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. **Warning**
16-55-4
67
Jan 8, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris. -Cookline cutting boards soiled with food stains. **Repeat Violation**
22-02-4
Basic - Ice buildup in back room reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with food debris. -Cookline reach in gaskets. **Repeat Violation**
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
67
May 28, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Container of medicine improperly stored. Observed medical supplies stored on top shelf above prep table. Operator relocated. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food stains.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in cooler with no date marks. Per operator all made more than 24 hours. Observed tzatziki sauce, Hummas,
02C-02-5
Basic - Buildup of food debris/soil residue on cook line equipment door handles.
23-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on refrigerator gaskets and hinges.
23-03-4
52
May 6, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 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 0ppm. Line cut. Operator set up triple sink with chlorine 75ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzasiki 50°F, feta cheese 52°F, not prepped or cooked today. In cooler for less than 1 hour. Stacked to high. Operator moved containers in unit under neath. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 expired 4.22.24.
53B-05-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided some test strips. **Corrected On-Site**
16-37-1
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed. **Corrected On-Site**
10-17-4
52
Jun 23, 2023
Routine - Food
No violations found.
100
Jun 22, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Bar Triple Sink (Chlorine 0ppm). Operator added bleach to chlorine 100ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line single flip top cooler; potato salad (48°F - Cold Holding); tzatziki (48°F - Cold Holding); hummus (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 2 hours, moved to side by side flip top cooler(s). **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. At cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Food stored on floor. At walk-in cooler; case of raw chicken stored on floor. Operator removed from floor. **Corrected On-Site** **Warning**
08B-38-4
55
Nov 17, 2022
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheeses 47° , raw beef 45°, raw chicken 45° in walk in cooler. Operator not determined how long food being held out of temperature. Stop sale issue . Recommend operator fully cooked all raw food today. **Warning**
03A-02-5
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....chlorine 00 ppm. **Warning**
22-41-4
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....cheeses 47° , raw beef 45°, raw chicken 45° in walk in cooler. Operator not determined how long food being held out of temperature. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the shelf, oil gallon . Operator moved. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Proof of required state approved employee training not available 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-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....sauces, babagunush, cooked food not date marked in reach in cooler. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle. Operator labeled **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Stored food not covered in reach in freezer . Operator covered . **Corrected On-Site** **Warning**
08B-12-5
41
Frequently Asked Questions
When was Uptown Keese’S last inspected?
The most recent health inspection at Uptown Keese’S on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Uptown Keese’S?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Uptown Keese’S.
How does Uptown Keese’S compare to other restaurants in Lauderdale-By-The-Se?
Uptown Keese’S most recently scored 29 out of 100, which is lower than the Lauderdale-By-The-Se average of 76.
Has Uptown Keese’S inspection record improved over time?
No. Recent inspections at Uptown Keese’S have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Uptown Keese’S 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 Uptown Keese’S inspected?
Based on the inspection history on file, Uptown Keese’S is inspected around four times per year on average.
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