Fort Larderdale33301
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs stored over cooked meatballs and cooked sausage. The eggs were moved down
High priorityCAFFE EUROPA →Aug 26, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed, 200ppm quaternary
High priorityLOUIE BOSSI'S RISTORANTE BAR PIZZERIA →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (66F - Cold Holding). The olives were out of the refrigerator for less than 2 hours. The olives were not prepped or portioned today. They were moved back to the refrigerator to chill and cold hold.
High priorityLOUIE BOSSI'S RISTORANTE BAR PIZZERIA →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fry station, meatballs (105-160F - Hot Holding). The meatballs were over stacked. The over stacked portion was removed and is being reheated to 165F to hot hold
High priorityLOUIE BOSSI'S RISTORANTE BAR PIZZERIA →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw portioned ground beef was stored over packaged cheese. The ground beef was moved
High priorityCAFE ROMA ITALY →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, croquettes (115F - Hot Holding); empanadas (128F - Hot Holding); egg and cheese sandwich (128F - Hot Holding). The items were not prepped or portioned today. They were placed in the holding unit less than 2 hours ago. The temperature was increased on the unit to reheat the food to 165F to hot hold.
High priorityCAFE ROMA ITALY →Aug 26, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine not reaching 160F at the plate as evidenced by the temperature strip not changing color.
High priorityTOWER CLUB (THE) →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove, cooked potatoes (88F - Hot Holding). The potatoes have been out of refrigeration for less than 3 hours. The potatoes were moved to the flat top grill to reheat to 165F to hot hold.
High priorityTOWER CLUB (THE) →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the prepared food walk in cooler, raw salmon was stored over jellies. The salmon was moved to another rack.
High priorityMEZZANINE KITCHEN →Aug 19, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priorityJAYS STEAKHOUSE FTL LLC →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza station, sour cream (42-46F - Cold Holding). The item was stored over stacked. The over stacked portion was removed to the walk in cooler to chill and cold hold
High priorityCHEESECAKE FACTORY (THE) →Aug 18, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On the second floor. A green hose is attached to the threaded faucet.
High priorityEDDIE V'S #8528 →Aug 18, 2026