🪰1,203,697 violations tracked across 67 Florida counties

CABANA 28

6351 N ANDREWS AVE, FORT LAUDERDALE, FL 33309

License #1618307

74 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 20, 2026 · 14 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 20, 2026 shows 14 observation rows: 3 critical, 6 major, and 5 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
14
Coverage note
Inspector notes linked where available

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CABANA 28 has some meaningful issues on record. Would you still eat here?

C 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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rotisserie chicken (108F-127F - Hot Holding). Per operator chicken was cooked less than 1 hour ago. Steam table not functioning. Operator removed reheated to 165F and moved to working side of steam table
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands, proceed to do various tasks then proceed to cook line and handle utensil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands and replace utensils
  • [31B-03-4] No soap provided at handwash sink. Observed at front counter hand wash sink. Operator refilled
  • [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dish machine tested at 0ppm chlorine. Instructed employee on priming sanitizer. Retested at 50ppm chlorine
  • [53A-05-6] 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/
  • [05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 50F
  • [14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Bag of ice stored in wait station hand wash sink. Operator removed. Operator stored blender in wait station hand wash sink. Instructed operator to remove
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator refilled
  • [33-31-5] Unnecessary items/unused equipment on the premises. Multiple unused fryers, reach in coolers in establishment
  • [36-24-5] Hole in or other damage to wall. Observed at front counter
  • [22-08-4] Interior of microwave has accumulation of grease/food debris.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top reach in cooler on cook line
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