AMERICAN TAPAS BAR
2724 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 9546105928
Last inspected Jan 22, 2026 · 8 visits since September 2023
MAR 24
NOV 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023012001 | Jan 30, 2023 | Mar 28, 2023 | $200 |
Inspection history
8 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate9 Basic
What the inspector wrote — 21 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Cooked onions - 2 door Cookline reach in - date marked 1-12-2026. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook put on gloves and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands.
Metal stem-type thermometer soiled - Cookline. Operator cleaned during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on. Reviewed proper hand washing and employee removed gloves, washed hands and put on new gloves.
Show the remaining 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - broth - (118-120F - Hot Holding) per operator holding 1.5 hours. 20 minutes later 208F.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline - left flip top.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - milk - per operator opened 2 days ago. Operator date marked.
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 without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. 1. Crab cakes in 2 door Cookline reach in dated marked 1-14-2026. 2. Walk in cooler - cooked ribs date marked 1-13-2026. Reviewed proper date marking and operator properly date marked items.
Operator's Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo glasses and bowls in dining area not inverted. Operator stored items properly.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Around ice machine. Next to beer taps.
Kitchen AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of convection oven. Top shelf of Cookline - with clean plates. Top of ice machine.
Stored food not covered. Reach in freezer - meatballs stored uncovered. Operator voluntarily discarded.
Waste line missing at soda gun holster. Bar soda gun.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Standing reach in cooler across from oven at cookline; raw chicken over ready to eat ketchup, operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns.
No paper towels or mechanical hand drying device provided at handwash sink for cookline. Operator replaced.
Ceiling vents soiled with accumulated dust, or mold-like substance. By rear exterior door and kitchen.
Cutting board has cut marks and is no longer cleanable at cookline.
Floor under equipment at cookline not cleaned when the least amount of food is exposed.
Interior of microwave has accumulation of grease/food debris.
Standing water in bottom of standing reach-in-cooler across from oven a at cookline.
Wiping cloth sanitizing solution stored on the floor at cookline. Operator stored properly.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. By back door.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food after eating plate of scrambled eggs.
Employee touched hair and then engaged in food preparation,mwithout washing hands.
Live, small flying insects found -Bar approximately 6 live small flying insects observed at bar counter separate from kitchen, landing on single service drink napkins, straws and counter. -Storage area next to kitchen no door approximately 7 small live flying insects observed landing on bulk onions, sealed containers of sriracha sauce, boxes of balsamic glaze. Operator contacted pest control who began service to treat small flying insects at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. -2 door reach in cooler in kitchen; raw veal over tortilla chip operator stored properly.
Handwash sink used for purposes other than handwashing. -Salad station; scoop stored in sink. Operator removed.
1 Soiled dry wiping cloth in use.
1 cookline Employee with no hair restraint while engaging in food preparation.
Current Hotel and Restaurant license not displayed.
Employee eating while preparing food. -Employee eating a plate of scrambled eggs while setting up cookline for lunch service.
Hole in or other damage to wall. By back door.
Interior of microwave at cook line has accumulation of grease/food debris.
Uncleanable knife block in use to store knives. By salad station.
Wiping cloth sanitizing solution stored on the floor by salad station and cook line operator elevated.
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority8 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in fridge at Cookline; raw shell eggs stored over raw salmon. Operator stored properly. -Cookline right flip top; Raw shrimp stored over ready to eat carrots
Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; Soda gun nozzles and holsters.
Handwash sink used for purposes other than handwashing. -Bar; handwashing sink used as storage for food containers, operator removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. -Cookline hand washing sink. -Salad station handwashing sink. Operator provided.
No soap provided at handwash sink. -Cookline hand washing sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Salad Station handwashing sink. Operator changed batteries.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Dead roaches on premises. -Approximately 3 dead roaches on floor by bag in box storage area. Operator swept, cleaned and sanitized area during inspection.
Floor area(s) covered with standing water. -Kitchen; under spice rack
Food stored on floor. -Bulk container on brown sugar stored on floor next to bag in box juices. Operator stored properly. -Case of clam juice stored on floor in front of chest freezer, Operator stored properly.
In-use tongs stored on oven door handle between uses. Operator removed stored properly.
Old labels stuck to food containers after cleaning. -Prep area next to toaster; old label on container of tortilla chips.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by dish machine, raw beef stored over open box of cookie dough. Cook placed cookie dough on top shelf
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw chicken stored over ready to eat chicken wings. Cook moved cooked wings to top shelf.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line, no paper towels.
Spray bottle containing toxic substance not labeled. At reach in white chest freezer, two spray bottles not labeled containing cleaner. Operator labeled.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's bathroom that employees used. Operator replaced sign
Single-service articles improperly stored. To go contains stored on floor in kitchen. Operator moved to shelf
Time/temperature control for safety food thawed in an improper manner. At sink in kitchen, thawing shrimp no running water. Cook began running water
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored behind cheese and commercial produced salad dressing in upper section of prep area flip top. Cookline - AdvantEdge unit - raw beef stored over cooked potatoes. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - mashed potatoes (95F - Hot Holding). Per operator holding for an hour. Advised operator to immediately reheat to at least 165F and hot hold at 135F or higher. Operator increased heat to reheat.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Large plastic containers of rice and flour stored on floor in dry storage area. Operator stored properly.
Ice scoop handle in contact with ice. Bar - operator stored properly.
In-use ice scoop stored on soiled surface between uses. Operator stored properly.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil in water 73F. Operator increased heat.
No handwashing sign provided at a hand sink used by food employees. Prep area hand sink. Operator posted.
Time/temperature control for safety food thawed in an improper manner. Beef burgers thawing in standing water. Operator turned on cold water and continued thawing properly.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.