Las Vegas Restaurant #5
Last inspected: Oct 24, 2025
95
Score
Across the available record, Las Vegas Restaurant #5 has 11 inspections on file, the first dated 2022. Las Vegas Restaurant #5 was last inspected on Oct 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around six violations each.
“Handwash sink not accessible for employee use” 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.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Broken pipes under three compartment sink **Warning** - From follow-up inspection 2025-10-24: Next unannounced visit **Time Extended**
29-08-4
95
Oct 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44F, Cheese 44F. Reach In Cooler. Cooked chicken; (47F); Beef (46F)Cooked Potatoes; (46F)Raw chicken; 45F Cooked beef. Walk In Cooler **Repeat Violation** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 47F, Cooked Chicken 47F, Cooked potatoes. Walk In Cooler **Warning**
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine blocked by Pans and Metal Utensils **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Pots and pans are washed and rinsed but not sanitized **Repeat Violation** **Warning**
16-13-5
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Plumbing system in disrepair. Broken pipes under three compartment sink **Warning**
29-08-4
52
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 3 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. Cooked chicken held at less than 135F Employee reheated chicken to 170F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken; (43F)Beef; (45F); Fish (45F);
03A-02-5
High Priority - Employee washed hands with no soap. Employee re-washed hands with soap and warm water. **Corrected On-Site**
12A-20-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine sanitizer.
16-36-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No chlorine sanitizer is being used for sanitizing utensils at 3Compartment sink.
16-13-5
Basic - Ice scoop handle in contact with ice. Operator removed scoop **Corrected On-Site**
10-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Jan 30, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 Containers of black beans cooked yesterday at 8.00pm and left in Walk In Cooler to cool over night with temperature ranging from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then proceed to plate cooked rice without washing hands and changing gloves. Employee washed hands and put new gloves on. **Corrected On-Site** **Warning**
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans in walk in cooler cooked at 8.00pm on 01/29/25 and left covered to cool in Walk In cooler overnight. Temperature taken at 1:15 pm on 1/30/25 ranges from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding) **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking pots Operator removed pots **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Asst Manager on duty Alejandra Almeida **Warning**
53A-05-6
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. **Warning**
03A-05-5
Basic - Ice scoop handle in contact with ice. Ice Machine and ice bin Manager removed ice scoop **Corrected On-Site** **Warning**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice Operator removed bowl **Corrected On-Site** **Warning**
14-01-5
47
Aug 21, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (45F - Cold Holding); Black beans (45F - Cold Holding)
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 13, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Reach in Cooler. Employee removed and placed cooked foods at the top of Cooler **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw beef and pork then touched raw chicken without washing hands and changing gloves
12A-09-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Bowl or other container with no handle used to dispense food. Used to dispense rice
14-01-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Ceiling tile missing.
36-36-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
41
Aug 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about date marking the clam tags. **Corrective Action Taken** - From follow-up inspection 2023-08-01: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-08-01: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair though out kitchen. - From follow-up inspection 2023-08-01: **Time Extended**
36-17-5
82
Jul 31, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (48F - Cold Holding); yellow rice (48F - Cold Holding); red beans (51F - Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over sliced red and green peppers in flip top cooler. **Repeat Violation**
08A-04-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs and then handled clean plate
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (48F - Cold Holding); yellow rice (48F - Cold Holding); red beans (51F - Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler. See stop sale.
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about date marking the clam tags. **Corrective Action Taken**
01C-03-4
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 procedure to operator. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded beef (48F - Cold Holding); yellow rice (48F - Cold Holding); red beans (51F - Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dust pan and broom in front of hand washing sink next to the three compartment sink. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic drinking cup on the hand washing sink.
31A-11-4
Intermediate - Spray bottle containing degreaser toxic substance not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense cooked rice. Employee removed **Corrected On-Site**
14-01-5
Basic - Commercially processed salmon reduced oxygen packaged fish bearing a label indicatingB that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk-in cooler.
06-09-1
Basic - Floor tiles missing and/or in disrepair though out kitchen.
36-17-5
Basic - Food stored on floor. Observed peeled in plastic container of peeled onions on walk-in cooler floor. Observed plastic bucket of plantains on walk in cooler floor.
08B-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of sugar removed from original container not identified by common name located in thaa
02D-01-5
22
Apr 17, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed 1. Raw beef and pork over sliced peppers container of sauce. 2. Raw shrimp over lettuce and sliced tomatoes. Operator inverted. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over fish. Operator inverted. **Corrected On-Site**
08A-02-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed sauté onions 127F. Per operator less than 4 hours. Operator placed on stovetop to reheat . **Corrective Action Taken**
03B-15-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken than place cooked rice and beans in a to go container without out washing hands. Explained correct hand washing procedure to operator. **Corrective Action Taken**
12A-12-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about date marking tags **Corrective Action Taken**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Broom and dust pan Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in kitchen
36-32-5
39
Nov 14, 2022
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 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 - yellow rice (65F - Cooling) shredded pork (47F-50F- Cooling); black beans (48F - Cooling) operator states not removed from cooler and held over 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Collard greens in non food grade Plastic bag - moved to container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed. **Corrected On-Site** **Warning**
41-05-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over prepared sauce - operator moved raw beef to bottom shelf. **Corrected On-Site** **Warning**
08A-13-5
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 - yellow rice (65F - Cooling) shredded pork (47F-50F- Cooling); black beans (48F - Cooling) operator states not removed from cooler and held over 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (54F - Cooling)11:00 4 hours remaining recheck 11:30 64F - held in low line ice bath. **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING -roast pork (135F - Cooling) 10:30 2 hours remaining recheck 45 mins118F - cooling deep container-operator moved to freezer. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Block by broom - operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator emptied container. **Corrected On-Site** **Warning**
41-17-4
Basic - Reach infreezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone removed from prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Metal pan with on handle in cooked rice container - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Stored food not covered. Walk in cooler - containers of plantains, onions not covered. **Warning**
08B-12-5
23
Frequently Asked Questions
When was Las Vegas Restaurant #5 last inspected?
The most recent health inspection at Las Vegas Restaurant #5 on file is from Oct 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at Las Vegas Restaurant #5?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Las Vegas Restaurant #5.
How does Las Vegas Restaurant #5 compare to other restaurants in Fort Lauderdale?
Las Vegas Restaurant #5 most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Las Vegas Restaurant #5's inspection record improved over time?
Results have been roughly steady. Inspections at Las Vegas Restaurant #5 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Las Vegas Restaurant #5 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 Las Vegas Restaurant #5 inspected?
Based on the inspection history on file, Las Vegas Restaurant #5 is inspected around four times per year on average.
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