Neighbourhood
Fort Lauderdale33394
Restaurants2
Spotless inspections0%
Ordered shut0
Fines$1k
C 1D 1
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.
Cleanest here
No A-graded restaurants here yet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, cheese sauce (61F - Cold Holding); au gratin potatoes (56F - Cold Holding); breaded chicken (55F - Cold Holding); spinach dip (55F - Cold Holding). The items were moved to the cooler less than 4 hours ago. The items were returned to the refrigerator to chill and cold hold. The items were not prepped or portioned today.
High priorityMORTON'S STEAKHOUSE →Apr 9, 2026
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. In the reach in cooler, sliced cheese (47F - Cold Holding); milk (47F - Cold Holding); coleslaw (47F - Cold Holding); potato salad (47F - Cold Holding). Items were not prepped or portioned today. The items were discarded. See Stop Sale.
High priorityBREAD & BUTTER CAFE →Feb 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, sliced cheese (47F - Cold Holding); milk (47F - Cold Holding); coleslaw (47F - Cold Holding); potato salad (47F - Cold Holding). Items were not prepped or portioned today. The items were discarded. See Stop Sale.
High priorityBREAD & BUTTER CAFE →Feb 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - raw fish (45-46F); cooked asparagus (45-46F). Per operator items placed in unit less than an hour ago. No items prepped or portioned today. Observed left door not closing tightly. Operator moved items to another unit to quick chill.
High priorityMORTON'S STEAKHOUSE →Dec 1, 2025
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top - raw pork bacon in upper section over ready to eat wraps and pickles in lower section. Operator stored all items properly.
High priorityBREAD & BUTTER CAFE →Aug 18, 2025
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. 2 door True - shredded cheese (50F); sliced cheese (49F); sour cream (46F); chili (49F); milk (48F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup on condensing fan. See stop sale.
High priorityBREAD & BUTTER CAFE →Aug 18, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door True - shredded cheese (50F); sliced cheese (49F); sour cream (46F); chili (49F); milk (48F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup on condensing fan. See stop sale.
High priorityBREAD & BUTTER CAFE →Aug 18, 2025
Raw animal food stored over canned/bottled drinks. At bar, raw shell eggs stored above bottled drinks at bar. Operator removed eggs.
High priorityMORTON'S STEAKHOUSE →Mar 25, 2025
Cookline flip top - Raw shell eggs stored in top portion of make table over ready-to-eat bread and condiments in bottom portion of make table - no complete physical barrier between top and bottom. Reach in True unit - 1. Raw shell eggs stored over ready-to-eat carrots and apples. 2. Raw pork bacon stored over ready-to-eat sauces. Operator stored all items properly.
High priorityBREAD & BUTTER CAFE →Mar 5, 2025
Employee put on gloves and began working with ready to eat food - preparing customer sandwich, without first washing hands. Reviewed proper procedures and employee properly washed hands.
High priorityBREAD & BUTTER CAFE →Mar 5, 2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chili (125F - Hot Holding). Per operator holding approximately 1.5 hours. Advised operator to reheat to 165F and hit hold at 135F or higher. Operator increased heat. Second temp 10 minutes later 115-122F. Operator moved to stovetop to reheat.
High priorityBREAD & BUTTER CAFE →Mar 5, 2025
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Corvina in chest freezer - per operator received this morning and vacuum packed on site 2 hours ago. Reviewed proper procedures and operator immediately removed from vacuum.
High priorityTOWER CLUB (THE) →Mar 5, 2025