UNIQUE SWEETS

Name: UNIQUE SWEETS
Address: 2620 NW 19 ST #1, FORT LAUDERDALE, FL, 33311, US
Rating: 89.8

2620 NW 19 ST #1, FORT LAUDERDALE, FL 33311

License #1625251

🍦 Dessert/Ice Cream ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.8 Grade B / 100

Solid Health Score

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Quick take

UNIQUE SWEETS in FORT LAUDERDALE currently holds an InspectFL Health Score of 89.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 9 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 26, 2025

The latest inspection on February 25, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at frontline. Operator replenished.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on cutting board at front line. Operator transfer to 3 compartment sink to be cleaned.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed no self closing device on rest room door.

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products. Provided thermometer.
[41-27-4] Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ ppm in kitchen.
[31B-03-4] No soap provided at handwash sink at front counter and in restroom. No soap available. Operator went to get soap.
[29-49-6] Standing water in bottom of reach-in-cooler in prep area.
[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. Carol Edwards started less than 30 days ago and has not yet received employee food safety training.
[01B-01-4] Dented can of black beans, sliced peaches and mixed fruits present in dry storage area. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Chicken 45F cooked yesterday in a deep and covered pot in reach in cooler in kitchen. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment to go containers, without first washing hands. No soap available. Operator provided soap. Employee washed her hands.
[08B-49-4] Employee personal Pikliz and raw shell eggs not properly identified and segregated from food to be served to the public in reach in cooler next to stove. Operator segregated and marked properly. As per Carol Picclis are only for employees.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 45F, cooked yesterday in a deep covered pot in reach in cooler next to stove.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 45F, cooked yesterday in a deep covered pot in reach in cooler next to stove.

Community reaction

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Community pulse