LUNCHROOM

Name: LUNCHROOM
Address: 4520 NORTH FEDERAL HIGHWAY, FORT LAUDERDALE, FL, 33308, US
Rating: 61.9

4520 NORTH FEDERAL HIGHWAY, FORT LAUDERDALE, FL 33308

License #1624242

🍺 Bar/Pub ℹ️

61.9 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LUNCHROOM in FORT LAUDERDALE currently holds an InspectFL Health Score of 61.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 39 total violations — 11 critical, 8 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 20, 2025

The latest inspection on September 8, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

LUNCHROOM 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 ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in pico and banana peppers. Operator removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-73-4] Floor soiled/has accumulation of debris. Under and around prep area reach in freezer.
[14-69-4] Ice buildup in front counter glass door reach-in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided sign to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline flip top gaskets.
[01B-01-4] Dented can present. 1 4 pound can Cornichons. See stop sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then changed gloves and handled ready to eat bread without first washing hands. Reviewed proper hand washing and employee washed hands.
[01B-02-5] 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 - right flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chili (44-45F); buffalo blue cheese (44-45F); cooked noodles (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. 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. Cookline - tater tots (103F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
[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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
[53B-13-5] 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.