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, 7 major, 21 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, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

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

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - one pudding without date mark. Operator date marked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter - employee bag stored with single service items. Operator removed.
[36-34-5] AC vents/returns soiled with accumulated food debris, grease, dust, or mold-like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - tater tots (111-121 F - Hot Holding). Per operator hot holding approximately 1/2 hour. Operator immediately reheated to 167F.
[14-20-4] Ripped/worn tin foil used as shelf cover. Back storage area shelving - by triple sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fountain drink nozzles. Operator cleaned during inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - cases of unwashed tomatoes stored over ready to eat cooked pasta. Operator stored all items properly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.