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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
C-5 WARMING KITCHEN in FORT LAUDERDALE currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 2 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 17, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
C-5 WARMING KITCHEN looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. In the front cook line flip top cooler, a cut avocado with the sticker still attached. The stickers on the avocados were removed and the avocados were washed.
- [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. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
- [41-10-4] Toxic substance/chemical improperly stored. Sanitizer wipes stored in the low boy cooler on the cook line with other food. The wipes were removed.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On the cook line. Paper towels were provided
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