LAS VEGAS RESTAURANT #5

Name: LAS VEGAS RESTAURANT #5
Address: 2807 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL, 33306-1813, US
Rating: 0

2807 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL 33306-1813

License #1616869

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 14 findings · 12 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

LAS VEGAS RESTAURANT #5 in FORT LAUDERDALE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 63 total violations — 24 critical, 14 major, 25 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 14 observation rows: 12 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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LAS VEGAS RESTAURANT #5 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.

Disposition: Administrative complaint recommended
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (47F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. See stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked pork (88F - Cooling 2:00). Operator stated cooling since 12:00, did not reach 70F within 2 hours, moved to be reheated to 165F to start the cooling process over (135F-70F within 2 hours and 135F-41F within a total of 6 hours).
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and started buttering and toasting bread without washing hands. Operator discussed it with employee who then washed hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes/utensils then handled clean/sanitized dishes utensils without washing hands. Operator discussed with employee who then washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped full pan of raw pork over ready to eat cooked yucca. Operator moved yucca above raw pork.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk-in cooler; raw comminuted beef stored over unwashed plantains. Operator moved unwashed plantains out from under raw comminuted beef.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw steak stored over washed/cut tomatoes and onions. Operator moved raw steak to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (47F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. At upright reach in cooler; cooked garlic onion cilantro sauce (60F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
[03F-02-5] Time/temperature control for safety (TCS) food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked plantains/cooked garlic and onions/fresh garlic in oil chimichurri (TPHC), no time mark. Operator stated held using TPHC for less than 2 hours, applied appropriate time marking.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright reach in cooler; cooked garlic onion cilantro sauce (60F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At flip top cooler make top; shredded mozzarella (47F - Cold Holding). Operator stated not prepared or portioned today, held double panned in cooler less than 2 hours, moved to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 1/3 pan on top of flip top cooler; cooked rice (122F - Hot Holding). Operator stated rice cooked prior to being held for less than 2 hours, moved to be reheated to 165F+ and held at 135F or above.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked beans (47F - Cooling). Operator stated cooling overnight in large, full, deep pot tightly covered with foil did not reach 41F within a total of 6 hours. See stop sale. At walk-in cooler; cooked pork (88F - Cooling 2:00). Operator stated cooling since 12:00, did not reach 70F within 2 hours, moved to be reheated to 165F to start the cooling process over (135F-70F within 2 hours and 135F-41F within a total of 6 hours).
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Elizabeth Sosa 9/15/21 Melvin Santiago 9/15/21. All expired 9/15/26. Advised Operator to renew manager certifications.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Used to dispense cooked rice Operator removed bowl
[10-08-5] Ice scoop handle in contact with ice. Ice Machine and ice bin Manager removed ice scoop
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then proceed to plate cooked rice without washing hands and changing gloves. Employee washed hands and put new gloves on.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 Containers of black beans cooked yesterday at 8.00pm and left in Walk In Cooler to cool over night with temperature ranging from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans in walk in cooler cooked at 8.00pm on 01/29/25 and left covered to cool in Walk In cooler overnight. Temperature taken at 1:15 pm on 1/30/25 ranges from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by cooking pots Operator removed pots
[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/ Asst Manager on duty Alejandra Almeida