UPTOWN KEESE’S

Name: UPTOWN KEESE’S
Address: 228A COMMERCIAL BLVD, LAUDERDALE-BY-THE-SE, FL, 33308, US
Rating: 52.4

228A COMMERCIAL BLVD, LAUDERDALE-BY-THE-SE, FL 33308

License #1624999

52.4 Grade F / 100

Failing Health Score

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Quick take

UPTOWN KEESE’S in LAUDERDALE-BY-THE-SE currently holds an InspectFL Health Score of 52.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 8 major, 22 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 2, 2026 included 3 critical violations, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw shell eggs then proceeded to prepare ready to eat food without washing hands. Reviewed proper hand washing and employee washed hands.
[23-24-4] Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline flip tops.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife rack visibly soiled.
[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. Walk in cooler - butter (47F) - per operator held in unit overnight. Item not prepped or portioned today. Observed door to walk in cooler not closing tightly. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - raw chicken - ambient cooling 2.5 hours at 4:30pm (47-48F - Cooling) at 4:50pm 48-49F. At this rate proper cooling will not occur. Observed door to walk in cooler not closing tightly. Operator stated she would immediately cook the chicken.
[14-09-4] All Cookline cutting boards have cut marks and is no longer cleanable.
[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. 2 employees - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A Employees filled out during inspection.A
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale.
[14-09-4] Cookline Cutting boards have cut marks and are no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline hand sink visibly soiled. 2. Cookline shelving visibly soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki - per operator prepared 2 days ago. Item was stop sale for temperature abuse.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline and front counter hand sinks. Operator posted signs.
[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. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline grill drawers - raw comminuted beef stored over raw fish. Operator stored all items properly.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw bacon and then washed raw bell peppers without washing hands. Reviewed proper hand washing and employee washed hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled.
[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

Community reaction

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