LUCKY CAT STREET EATERY

Name: LUCKY CAT STREET EATERY
Address: 6322 N ANDREWS AVE, FORT LAUDERDALE, FL, 33334, US
Rating: 58.4

6322 N ANDREWS AVE, FORT LAUDERDALE, FL 33334

License #1623448

🍽️ American ℹ️

58.4 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 12 findings · 8 critical

Routine - Food

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Quick take

LUCKY CAT STREET EATERY in FORT LAUDERDALE currently holds an InspectFL Health Score of 58.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 25 total violations — 17 critical, 5 major, 3 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 29, 2026

The latest inspection on September 30, 2026 shows 12 observation rows: 8 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

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LUCKY CAT STREET EATERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - Right flip top - cut tomatoes- per operator ambient cooling 2.5 hours at 2:30pm (64-65F- Cooling) at 4:10pm 55-56F. Reviewed proper ambient cooling procedures. See stop sale.
[12A-02-4] Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper procedures and employee washed hands.
[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 shelf with clean dishes. Employee removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right flip top - cooked chicken - cooling 4 hours at 2:30pm (53-54F - Cooling) at 4pm 50F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler- unopened packages - per operator items placed in unit approximately an hour ago. Operator immediately removed fish from packages. Sushi area - unopened packages - per operator items placed in unit approximately an hour ago. Operator immediately removed fish from packages.
[14-69-4] 1. Ice buildup in Cookline reach-in chest freezer. 2. Ice buildup in walk-in freezer- around fan.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. White Cookline reach in - Raw chicken stored over ready to eat cooked rice 2. Sushi area - raw fish stored over ready to eat prepared vegetables. Operator stored all items properly.
[01B-14-4] Cookline - flip top - 3 raw Shell eggs stored with cracks or broken shells in container with raw whole shell eggs. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Walk in freezer - Raw chicken stored over ready to eat cooked rice. 2. Chest freezer - Cookline - raw shrimp stored over ready to eat cooked potatoes. Operator stored all items properly.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - Right flip top - cut tomatoes- per operator ambient cooling 2.5 hours at 2:30pm (64-65F- Cooling) at 4:10pm 55-56F. Reviewed proper ambient cooling procedures. See stop sale.
[03F-02-5] 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 - shrimp, spring rolls and chicken - per operator prepared 3 hours ago. Operator time stamped.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Monkey banana roll and lobster roll served with masago raw fish eggs
[03F-02-5] 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 and the time removed from temperature control cannot be determined. For sushi rice on sushi area or boba tea. Per operator stored for approximately 2 hours. Operator placed time sticker previously written but stored inside a drawer and not on the actual product
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sushi cooler Raw fish over cooked salmon Flip top cooler Raw shell eggs over cooked chicken Stainless steel fridge Raw chicken over cooked chicken wontons Operator stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 10 crawling on the floor on wall behind reach in freezer under reach in freezer on cook line next to cooler with food.
[41-10-4] Toxic substance/chemical improperly stored. Clorox wipes next to sauces and on top of sodas on expo side Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding, see stop sale Sushi cooler. Raw tuna 45F cold holding, cream cheese 45F cold holding, raw salmon 45F cold holding Cook line cooler raw shrimp 49F cold holding, raw beef 48F cold holding . Front area Under sushi cooler, raw tuna 44F cold holding, eel 45F cold holding , None of the products mentioned above prepared or portioned today per operator and stored for approximately 2 hours except hard boil eggs and pork bun. Operator iced down
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52F cold holding,
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like chicken wontons, cooked rice previously frozen not date marking properly Per operator stored for 36 hours in walk in cooler Advised operator to date mark
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator left kitchen area into dining room to touched dirty surfaces then touched face then putting gloves and started to make food without washing hands Employee washed hands
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of flip top cooler and inside rice warmer not turned on. cooked rice 127F hot holding, cooked noodles 89F hot holding, cooked pork 98F hot holding, Per operator items stored for approximately 3 hours Operator moved rice to be reheated and moved pork and noodles inside reach in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46F cooling) since 10:30am raw breaded chicken at 2:48pm (46F cooling ) since 10:30am Products did not cool to 41F within 4 hours. See stop sale Cooked chicken at 1:38pm (52F cooling) since 10:30am at 2:37pm same At this current cooling rate product will not cool to 41F within 6 hours Operator moved to freezer