Vue Kitchen
Last inspected: Mar 18, 2026
100
Score
Public records show 13 inspections at Vue Kitchen stretching back to 2023. Inspectors last stopped by on Mar 18, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell hands and continued prepared other food items without washing hands first. Reviewed procedures with employee - employee washed hands. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean dishware from machine immediately after rinsing and loading dirty dishware and cleaning out dump sink. Reviewed proper procedures with employee - employee began washing hands. **Corrected On-Site**
12A-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back walk in cooler #1, raw shell eggs (62F - Ambient Cold Holding). Per manager eggs in unit more than 4 hours. See stop sale.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In back walk in cooler #1 - milk (56F - Cold Holding); heavy cream (56F - Cold Holding); butter (61F - Cold Holding); butter balls (59F - Cold Holding); sliced cheddar cheese (58F - Cold Holding); liquid eggs (57F - Cold Holding);;sliced pepperjack cheese (58F); sliced swiss cheese (58F); individual yogurts (57F - Cold Holding); sour cream (58F - Cold Holding); cream cheese (57F - Cold Holding); crumbled goat cheese (59F - Cold Holding); clarified butter (58F - Cold Holding). No items prepared or portioned today and all in unit more than 4 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back walk in cooler #1, raw shell eggs (62F - Ambient Cold Holding). Per manager eggs in unit more than 4 hours. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler #1 - milk (56F - Cold Holding); heavy cream (56F - Cold Holding); butter (61F - Cold Holding); butter balls (59F - Cold Holding); sliced cheddar cheese (58F - Cold Holding); liquid eggs (57F - Cold Holding);;sliced pepperjack cheese (58F); sliced swiss cheese (58F); individual yogurts (57F - Cold Holding); sour cream (58F - Cold Holding); cream cheese (57F - Cold Holding); crumbled goat cheese (59F - Cold Holding); clarified butter (58F - Cold Holding); liquid eggs (54F - Cold Holding). No items prepared or portioned today and all in unit more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet not individually wrapped for customer self service. Employee removed apples from buffet. **Corrected On-Site**
08B-15-4
Basic - Ceiling tile missing. Tiles missing near back cook line and by front dry storage area.
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookljne wearing bracelet/wristbands.
13-07-4
Basic - Insect control device installed over food preparation / storage area. Container of clean espresso cups on shelf under insect control device in dish area. Manager moved container away from device. **Corrected On-Site**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In left server glassfront cooler and mini fridge cooler at cookline.
05-09-4
35
Jul 31, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-07-31: Observed same. **Time Extended**
53B-13-5
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. Left Cookline flip top - Observed gasket on lower left door not sealing. **Warning** - From follow-up inspection 2025-07-31: Observed same. **Time Extended**
14-74-7
86
Jul 30, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Walk in cooler - cooked corn prepared 7-21; chicken casserole prepared 7-21. See stop sale. **Warning**
01B-24-5
High Priority - Right side walk in cooler - Raw smoked salmon stored over ready-to-eat vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
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. Left Cookline flip top - raw chicken (46-50F); turkey burger (59F); raw steak (50-51F); raw beef burgers (46-49F); cooked chicken (45-50F); raw fish (45-48F). Per operator items were held in unit overnight. No items prepped or portioned today. Observed gasket on lower left door not sealing. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Cookline flip top - raw chicken (46-50F); turkey burger (59F); raw steak (50-51F); raw beef burgers (46-49F); cooked chicken (45-50F); raw fish (45-48F). Per operator items were held in unit overnight. No items prepped or portioned today. Observed gasket on lower left door not sealing. See stop sale. **Warning**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper handwashing and employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Operator updated menus during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02B-01-5
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
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. Left Cookline flip top - Observed gasket on lower left door not sealing. **Warning**
14-74-7
37
Apr 22, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
33
Sep 5, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent over steam table. -Wall soiled with accumulated grease, food debris, and/or dust.- Above prep sink at main walk in cooler. - Floor area(s) covered with standing water In dry storage room - Hole in or other damage to wall in dry storage room. - kitchen Storage area. **Warning** - From follow-up inspection 2024-09-05: Observed same. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2024-09-05: Observed same. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In dry storage room. **Warning** - From follow-up inspection 2024-09-05: Observed same. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. 1. Under shelving at Entrance to expo 2. Under shelving in dry storage room- along wall 3. Under hand sink - inside bar **Warning** - From follow-up inspection 2024-09-05: Under hand sink - inside bar soiled. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-09-05: Observed same. **Time Extended**
16-46-4
78
Sep 4, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
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. See stop sale. 7 quarts cooked peppers date marked 8/23 1/2 quarts pasta date marked 8/13 3 quarts cooked onions date marked 7/20 1 quart garlic n oil date marked 8/13 2 quarts cooked mushrooms date marked 8/25 2 quarts garbanzo beans date marked 8/25 **Warning**
01B-28-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately - 5 live flying insects at kitchen cookline on wall/ ceiling. - 2 live flying insects on wall in back kitchen prep area - 3 live flying insects at front wait station wall - 5 live flying insects in dry storage room( 2 on shelving parchment paper)(3 on wall). Storage room is separate from kitchen. Did not observe any live flying insects land on any food or food contact surfaces. Operator began exterminating and cleaning and sanitizing areas during Inspection. **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo ice bath cream cheese (66F - Cold Holding); butter (66F - Cold Holding), Per operator items in ice bath for 3.5 hours, observed ice water solution too low, operator moved items in reach in to quick chill. 2. Left walk-in cooler cart cooked potatoes (45F - Cold holding); cooked sausage (45F - Cold holding). Per operator cart was removed from walk-in during prep, operator moved to freezer to quick chill. 3. Cook line ice bath cooked sausage patty (42-48F cold holding) ; Canadian bacon (52F cold holding); diced tomatoes (46F cold holding). Observed ice water solution too low, operator added ice. 20 minutes later cooked sausage patty (42F) Canadian bacon (42F) diced tomatoes (41F) Corrected on site **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Hand sink at coffee bar. **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside bar soda gun and holster. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1- Front wait station 2- Interior Bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. - Coffee bar **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at wait station area next to office identified as carpet cleaner, Operator removed. **Corrected On-Site** **Warning**
41-17-4
Basic - -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent over steam table. -Wall soiled with accumulated grease, food debris, and/or dust.- Above prep sink at main walk in cooler. - Floor area(s) covered with standing water In dry storage room - Hole in or other damage to wall in dry storage room. - kitchen Storage area. **Warning**
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing. In dry storage room. **Warning**
36-03-4
Basic - Dead roaches on premises. 2 dead roaches in dry storage room, separate from kitchen. **Admin Complaint**
35A-03-4
Basic - Floor soiled/has accumulation of debris. 1. Under shelving at Entrance to expo 2. Under shelving in dry storage room- along wall 3. Under hand sink - inside bar **Warning**
36-73-4
Basic - Food stored under dripping water line. Left side walk in - Speed rack with sausage and potatoes stored under dripping condensation line. Operator secured condensate line. **Corrected On-Site** **Warning**
08B-52-4
Basic - Interior of oven/microwave has accumulation of food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. 1- inside bar 2- Coffee bar 3- outside Bar **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Beer tap/ reach in cooler at inside bar. **Warning**
29-49-6
23
Apr 22, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Cookline - left flip top - American cheese (44-48F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored higher than chill line. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - American cheese (44-48F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored higher than chill line. See stop sale.
03A-02-5
Intermediate - Establishment not maintaining clam tags for 90 days.
01C-02-4
Basic - Hole in or other damage to wall. Next to ice machine.
36-24-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo - Sanitizer Bucket (Quaternary 0ppm). Operator added sanitizer. Quat 400ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
58
Nov 13, 2023
Complaint Full
No violations found.
100
Sep 13, 2023
Complaint Full
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and tempura with raw shell egg stored over ready to eat salad dressings in right cookline flip top. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw mussels. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Reviewed proper hand washing and employee washed hands in approved sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - smoked salmon. Lunch menu - tuna tataki nikkei. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee bar. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
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. One employee without food handler/CFM training. Provided operator Food Employee Reporting agreement. Employee filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Coffee bar. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on expo shelf with clean coffee cups. Employee bag in storage room next to cookline on shelf with dry goods and single service items. Operator removed personal items from areas. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Back area of dry storage room. **Warning**
36-22-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm. **Corrected On-Site** **Warning**
21-08-4
37
May 3, 2023
Routine - Food
3 critical violations. 3 major violations.
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. Dishwasher (Chlorine 0ppm). Operator set up triple sink for sanitizing. Quat 400ppm. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat veggie burgers in left cookline flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - ice bath - cream cheese (65F); butter (65F). Per operator items put out approximately an hour ago. Observed Ice/water solution too low. Operator added ice/water solution to acceptable level to quick chill. . **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Smoked salmon on breakfast menu. Operator updated menus during inspection. **Corrected On-Site**
02B-01-5
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.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu. Operator posted during inspection. **Corrected On-Site**
02B-02-5
47
Jan 6, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Frequently Asked Questions
When was Vue Kitchen last inspected?
The most recent health inspection at Vue Kitchen on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Vue Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Vue Kitchen.
How does Vue Kitchen compare to other restaurants in Fort Lauderdale?
Vue Kitchen most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Vue Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Vue Kitchen have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vue Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Vue Kitchen inspected?
Based on the inspection history on file, Vue Kitchen is inspected around four times per year on average.
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