EARLS KITCHEN + BAR
1002 E LAS OLAS BLVD, Fort Lauderdale FL 33304 · 754-289-1997
Last inspected Aug 26, 2026 · 6 visits since February 2025
FEB 25
JUN 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw beef patties were stored over raw pork. The items were switched.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw beef patties were stored over raw pork. The items were switched.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (64F - Cold Holding). The olives were stored outside of the refrigerator for less than 1 hour. They were returned to the refrigerator to chill and cold hold. The olives were not prepped or portioned today
Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of sanitizer was not labeled. The bar tender labeled the bottle
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink. In the employee restroom across from the office. The soap was provided during the inspection
Oct 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Observed 2 Cookline Employee dry hands on aprons. Reviewed proper handwashing procedures and employees properly washed and dried hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw oysters stored over ready to eat cooked beef and cooked pork. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - oven - Chantilly cream (59F). Per operator item placed in unit approximately 2 hours ago. Observed item in double pan. Operator placed in ice bath to quick chill. 45 minutes later 41F. Cookline - sushi - salmon (48F). Per operator item placed in unit approximately 2 hours ago. Operator moved item to freezer to quick chill. 45 minutes later 38F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline -peppercorn sauce (125F - Hot Holding), per operator holding approximately 3 hours. Operator immediately moved to grill to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened 2 days ago. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Downstairs bar soda gun. Operator cleaned during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice, mashed potatoes and Cookline butter. Operator filled out time as a public health control form during inspection.
Some oyster tags not marked with last date served. Reviewed proper procedures.
Carbon dioxide tanks not adequately secured - by ice machines.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. By ice machines.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 400ppm.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Jun 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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 - cooked noodles (53-54F); cooked beef (49F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - cold bar - clam sauce (50-52F); truffle cream (50-52F); spicy tomato (50-52F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Corrective action taken. Walk in cooler - cooked noodles (53-54F); cooked beef (49F); raw chicken (48F). Per operator items held in unit overnight. Observed ice buildup on condensing fan. No items prepped or portioned today. Operator immediately cooked chicken. Other items - see stop sale.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cookline - cooked rice - placed out at 130F. Operator removed to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary over 500ppm). Operator diluted solution. Quaternary 400ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator and reviewed.
Oyster tags not marked with last date served. Reviewed proper procedures.
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 at hostess stand during inspection.
Floor area(s) covered with standing water. Upstairs bar and downstairs by ice machines.
Ice buildup in reach-in freezer on condensing fan.
Feb 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.