THATS A WRAP SANDWICH CO FORT LAUDERDALE

Name: THATS A WRAP SANDWICH CO FORT LAUDERDALE
Address: 110 SE 6 ST STE 120, FORT LAUDERDALE, FL, 33301, US
Rating: 78.2

110 SE 6 ST STE 120, FORT LAUDERDALE, FL 33301

License #1623766

🥪 Deli/Sandwich ℹ️

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 23, 2026 · 2 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THATS A WRAP SANDWICH CO FORT LAUDERDALE in FORT LAUDERDALE currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 37 total violations — 8 critical, 10 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 28, 2025

The latest inspection on March 23, 2026 shows 2 observation rows: 1 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Would you eat here?

THATS A WRAP SANDWICH CO FORT LAUDERDALE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[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. Dishwasher (Chlorine 0ppm). The hose was incorrectly placed. The manager corrected. 100ppm Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the cook line hand sink. The paper towels were supplied during the inspection.

Disposition: Met Inspection Standards
[12B-01-4] Employee eating while preparing food. Observed employee eating at food preparation counter.
[14-11-5] Equipment in poor repair. Observed front flip top cooler running at 52F. Operator has ice baged all TCS items until repaired.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at dish area and front kitchen hand washing sinks. Operator hand printed.
[25-05-4] Single-service articles improperly stored. Observed cases of plastic silverware sets directly on the floor. Operator relocated to shelves.
[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. Observed zero (0) ppm chlorine. Operator primed to 100 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pasteurized egg product in reach in cooler. Operator relocated to bottom shelf.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical spray bottles ( windex and orange multi purpose) stored above rear prep table. Manager relocated to mop sink area.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator could not locate a test kit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of debris. Operator cleaned and sanitized.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad made more than 48 hrs prior (per Manager) no date mark. Operator dated all.