NOOR BAKERY & DELI

Name: NOOR BAKERY & DELI
Address: 4691 RAVENSWOOD RD, FORT LAUDERDALE, FL, 33312, US
Rating: 52.8

4691 RAVENSWOOD RD, FORT LAUDERDALE, FL 33312

License #1623858

☕ Café/Breakfast ℹ️

52.8 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 12 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NOOR BAKERY & DELI in FORT LAUDERDALE currently holds an InspectFL Health Score of 52.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 9 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 13, 2025

The latest inspection on October 27, 2026 shows 12 observation rows: 6 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NOOR BAKERY & DELI 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside kitchen FLIP TOP- ; chicken (54F - Cold Holding); sausage (51F - Cold Holding); steak (53F - Cold Holding) held over 4 hours. Per Operator not prepared or portioned today. See Stop Sale
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in kitchen inside 2 Door freezer rust on shelves.
[29-20-5] Slow draining water in handwash sink. Observed front counter handwashing draining very slow.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed in kitchen triple sink the water spray hose and flood rim of sink is less than one inch.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed 1. Inside front counter flip top mint leafs wrapped in white paper towels. 2.Inside 2 Door cooler in kitchen a bag of cilantro wrapped in brown paper towels. Operator removed paper towels. Reviewed food grade paper.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed inside reach in freezer a Bengay ice pack stored on top of a container of flour. Operator moved the Bengay to designated area.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee wearing one glove touching his stomach and rubbing his bare hand with the gloved hand and began handling clean utensils without handwashing. Operator washed hands.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen wet wiping cloths not stored in sanitizing solution. Operator made a bucket with sanitizer and stored towels
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee answer store phone and afterwards immediately put on gloves without handwashing and began touching clean utensils. 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. Observed inside kitchen FLIP TOP- ; chicken (54F - Cold Holding); sausage (51F - Cold Holding); steak (53F - Cold Holding) held over 4 hours. Per Operator not prepared or portioned today. See Stop Sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside kitchen flip top pans pilled high with lid on chickpeas (51F - Cooling) for 4 hours at 10:00am to 41f at 11:45am; raw sausage (53F - Cooling) for 4 hours at 10:00am to 43f at 12:15pm. Operator moved to freezer to quick chill.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed inside kitchen on a prep table a double basket fryer with no hood suppression system allowing grease vapors to fill the room.