Voo Doo Bayou
Last inspected: Feb 9, 2026
70
Score
The health department has logged nine inspections at Voo Doo Bayou, the earliest from 2023. The most recent visit was on Feb 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Restaurants in Fort Lauderdale average 80, so Voo Doo Bayou trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
70
Oct 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
70
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - #1 (right unit) - sardou base (45-51F); smoked beans (55-70F); heavy cream (59-60F). Per operator items were cooked yesterday and placed in walk in cooler to cool. Per operator items held in walk in overnight - no items prepped or portioned today. Observed items in tall plastic containers. See stop sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - #1 (right unit) - sardou base (45-51F); smoked beans (55-70F); heavy cream (59-60F). Per operator items were cooked yesterday and placed in walk in cooler to cool. Per operator items held in walk in overnight - no items prepped or portioned today. Observed items in tall plastic containers. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed items cooling from previous day in tall plastic containers. Reviewed proper cooling procedures. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Upstairs soda guns, one soda gun downstairs. 2. Cookline magnetic knife rack visibly soiled. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowtail crudo. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Waste line missing at soda gun holster. Upstairs - right side soda gun. **Warning**
29-17-4
50
Feb 7, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sham - meatballs (111-115F - Hot Holding). Per operator holding almost 2 hours. Operator immediately moved to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - Cookline butter - per operator placed out 1 hour ago. Operator properly time marked. **Corrected On-Site**
03F-02-5
High Priority - Dish employee handled soiled dishes/utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Employee entered expo area, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee proper washed hands. **Corrected On-Site**
12A-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked by stacks of buckets. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Downstairs ice scoop stored in visibly soiled container. Operator removed. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site**
21-08-4
45
Jan 27, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler #1 - raw shell eggs stored over ready-to-eat mayonnaise. Walk in cooler #2 - raw oysters stored over ready-to-eat cooked crawfish. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sham unit - meatballs (120F - Hot Holding). Per operator holding less than 2 hours. Operator immediately moved item to oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Middle bar soda gun - downstairs.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Expo hand sink blocked by case of fish. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. **Corrected On-Site**
02A-01-4
Basic - In-use ice scoop stored on soiled surface between uses. 1. Upstairs ice scoop on visibly soiled towel. 2. Downstairs - ice scoop in visibly soiled water. Operator removed all scoops. **Corrected On-Site**
10-12-5
52
Jun 4, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment between uses at cook-line. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook-line. Observed in use utensil stored between use in water at 93F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed remoulade stored uncovered in walk-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name. **Corrected On-Site**
02D-01-5
67
Apr 15, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in handwashing sink at front kitchen area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Observed license not displayed. Operator hung up license. **Corrected On-Site**
50-09-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor at back kitchen area. Operator mopped up water. **Corrected On-Site**
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor at mop sink. Operator hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of flour, sugar, and chicken dredge not labeled. Operator labeled with common name. **Corrected On-Site**
02D-01-5
67
Jun 26, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Toxic Substances Properly Identified, Stored, Used
FL-32
95
Frequently Asked Questions
When was Voo Doo Bayou last inspected?
The most recent health inspection at Voo Doo Bayou on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Voo Doo Bayou?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Voo Doo Bayou.
How does Voo Doo Bayou compare to other restaurants in Fort Lauderdale?
Voo Doo Bayou most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Voo Doo Bayou's inspection record improved over time?
Yes. Recent inspections at Voo Doo Bayou have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Voo Doo Bayou 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 Voo Doo Bayou inspected?
Based on the inspection history on file, Voo Doo Bayou is inspected around three times per year on average.
Nearby Restaurants