BATCH NEW SOUTHERN KITCHEN AND TAP FORT LAUDERDALE
525 N FEDERAL HWY STE 500, Fort Lauderdale FL 33301 · 754-757-0000
Last inspected Jun 30, 2026 · 8 visits since August 2023
JAN 25
MAR 25
OCT 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Expo butter. Operator properly time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000671 | Oct 27, 2025 | Mar 3, 2026 | $500 |
| 2--2025014216 | Jan 8, 2025 | Jun 20, 2025 | $500 |
| 2--2024015383 | Feb 22, 2024 | May 8, 2024 | $600 |
| 2--2023045035 | Aug 3, 2023 | Dec 11, 2023 | $400 |
| 2--2022031657 | Jun 13, 2022 | Aug 18, 2022 | $600 |
Inspection history
8 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the chicken cooler, 8 way chicken (42-45F - Cold Holding). The product was over stacked in the hotel pan. The over stacked portion was removed and placed in the lower cooler to chill and cold hold until needed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, grits (117-120F - Hot Holding). The steam table was unplugged. The item was returned to the stove to reheat to 165F to hot hold
Bowl or other container with no handle used to dispense food. On the salad station, in the loose lettuce, two plastic containers with no handles were stored inside and used to dispense the food. The items were removed
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. In the bins of salt and pepper, clear plastic cups were used to dispense the food and were stored inside. They were removed
Buildup of food debris/soil residue on equipment door handles. On the handle of the salad station flip top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan in the ware washing area is dusty.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Non-pitting surface rust on food-contact equipment. Observed at can opener
Floor tiles missing and/or in disrepair. Observed at bar area.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled garbage can with gloved hands then proceed to handle plate without removing gloves and washing hands. Employee removed gloves and washed hands after. Discussed with employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line flip top cooler #3 from right cooked ribs (54F - Cold Holding). Per operator items in cooler for 1.5 hours, operator removed from cooler and placed in walk in cooler retook temperature at 47F; cooked chicken wings (51F - Cold Holding).Items over stocked for 1.5 hours, operator move a portion to the low end of cooler. Retook temperature 39F. On cook line in flip top cooler cooler #1 from right quinoa (48F - Cold Holding) held in a small pan inside of a larger pan held in unit for 1.5 hours, operator moved item to lower end of cooler 42F upon retaking temperature.; hard boiled eggs (50F - Cold Holding) Items over stocked, for 1.5 hours, operator placed in freezer to bring temperature down. 42F after items brought to temperature. Items not prepared or portioned today
Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by garbage can. Operator relocated garbage can
Non-pitting surface rust on food-contact equipment. Observed at can opener
Floor tiles missing and/or in disrepair. Observed at bar area.
Nonfood-contact surface soiled with dust. Observed on screen mounts above cook line
Soiled dry wiping cloth in use. Observed on cook line, educated operator on proper procedures. Operator set up sanitizer bucket.
Stored food not covered. Ready to eat ice cubes in walk in freezer uncovered. Educated operator on storage procedure, operator covered items.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, took off gloves, put on new gloves and touched ready to eat bread, without washing hands. Reviewed proper hand washing and cook properly washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked beef (41-52F); cooked wings (41-46F). Per operator items placed in unit approximately 1/2 hour ago from walk in cooler. No items prepped or portioned today. Operator moved items back to walk in to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cookline - milk - per operator opened 2 days ago. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside bar warewashing machine - around door door. Operator cleaned during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline cooked rice. Operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Expo reach in next to soda fountain.
Uncovered food stored near sink exposed to splash. Cookline - paper towel dispenser stored above open top unit - beans directly below exposed to splash when retrieving paper towels.
Unwashed fruits/vegetables stored with ready-to-eat food. Cookline - washed/cut avocado in container of unwashed avocados. Operator removed.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
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. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Expo butter. Operator properly time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline waffle batter, rice and butter. Expo butter. Provided Time as a Public Health Control form to operator and reviewed. Operator filled out form during inspection.
Ceiling vents and wall soiled with accumulated food debris, grease, dust, or mold-like substance - prep room.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded cheese - cookline drawers. Operator removed.
Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw ground beef stored over ready to eat cooked pork. Cookline left flip top - raw shell eggs stored over ready to eat cooked potatoes. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (48-51F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar - Dishwasher (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is functioning properly.
Aug 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (43-49F). Flip top next to heat source. Per operator items placed in unit less than 2 hours ago. Operator placed ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (128F - Hot Holding). Per operator holding for less than an hour. Operator moved item to oven to reheat.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Reviewed proper procedures with operator. Operator marked container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced.
Some Oyster tags not marked with last date served. Reviewed proper procedures with operator.
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.