🪰1,257,776 violations tracked across 67 Florida counties

A&S DELI AND BAKERY

5640 N FEDERAL HWY, FORT LAUDERDALE, FL 33308

License #1626340

☕ Café/Breakfast ℹ️
58.2 Grade F / 100

Failing Health Score

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Latest inspection
November 2, 2026 · 13 findings · 2 critical
Routine - Food
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
4
Clean inspections
1
Callback visits
0
Latest clean pass
August 21, 2025

The latest inspection on November 2, 2026 shows 13 observation rows: 2 critical, 8 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
75%
Inspector notes
26
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

A&S DELI AND BAKERY has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Inspection Completed - No Further Action
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on wooden prep table in bakery.
  • [11-26-1] 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. New employee on 2nd day missing signed reporting agreement. Bulletin printed, read, and signed during inspection.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On top of front counter display cases, under no temperature control, cannolis with ricotta cheese filling 68F at 11:00am (Ambient Cooling approximately 1.5 hours) to 68F at 11:35am; fresh pastry cream filled doughnuts 68F at 11:00am (Ambient cooling approximately 1.5 hours) to 69F at 11:35am; fresh vegetable focaccia 69F at 11:00am (Heated cooling approximately 1.5 hours) to 70F at 11:35am. Based on times and temperatures taken items will not reach 41F in 4 hours. Discussed using Time as Public Health Control for items if desired. Form printed and provided. All items moved to cold case to rapid chill.
  • [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at front make station handled cell phone and changed gloves before next order without washing hands. Discussed with employee proper procedures - employee washed hands.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of right cold case at front counter, under no temperature control, fresh mozzarella (56F - Cold Holding). Per employee, not prepared or portioned today and out of cooler approximately 1 hour. Employee moved mozzarella to display cooler to rechill.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Unknown substances in 3 spray bottles hanging on dry goods rack in back kitchen. Employee labeled all bottles as cleaners and glass cleaner.
  • [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and lox on overhead menu board not marked as raw item. Employee marked items.
  • [02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory evident or posted for raw items. Bulletin printed and posted during inspection.
  • [05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometers in right cold case both reading 44-45F. All foods at 42F or lower.
  • [05-08-4] No probe thermometer provided to measure temperature of food products. Unable to locate probe thermometer.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter make stations wearing watches and bracelets.
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sandwich station hand sink due to stripped faucet handle.
  • [29-09-4] Faucet/handle missing/damaged at plumbing fixture. Hot water faucet handle at sandwich station hand sink stripped.
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