EATAPAS
4140 N FEDERAL HWY, Fort Lauderdale FL 33308 · 9546105928
Last inspected Jul 10, 2026 · 12 visits since October 2023
MAR 25
APR 25
OCT 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024016299 | Feb 20, 2024 | Mar 28, 2024 | $400 |
| 2--2023062517 | Oct 23, 2023 | Nov 20, 2023 | $200 |
Inspection history
12 visits, newest first
Jul 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority2 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen from outside and began handling clean utensils without first washing hands. Reviewed proper procedures and employee washed hands.
Food with mold-like growth. Walk in cooler - 2 pounds cooked beef with mold-like growth on top. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer - raw chicken stored over cooked tripe. Operator stored all items properly.
Raw animal food stored over or with unwashed produce. Back Walk in cooler - Raw pork stored over unwashed eggplant. Operator stored all items properly.
Show the remaining 14 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 - 2 open containers of milk (48F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - 2 open containers of milk (48F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
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 - 3 gallon jugs of milk. Cookline - 2 containers of cream. Per operator, all opened more than 24 hours ago. Operator date marked.
Cookline flip top - Clams - removed from original container and not labeled. Operator labeled.
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance - throughout kitchen and food preparation areas.
Bowl or other container with no handle used to dispense food. Bowls in panko, flour and sugar. Operator removed.
Equipment in poor repair. Cookline prep flip top - loose gasket on lower right door. Middle door does not open.
Floor soiled/has accumulation of debris. Walk in freezer, walk in cooler and under all dry storage shelving.
Insect control device installed over food preparation area. Device hanging over Cookline prep flip top.
Stored food not covered. Reach in glass freezer - container of empanadas uncovered. Operator properly covered.
Walk-in cooler shelves with rust that has pitted the surface - main walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above glass dish washer visibly soiled.
Waste line missing at soda gun holster. All bar soda guns.
Jan 14, 2026□ 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 ▾
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.
Waste line missing at soda gun holster. 4 bar soda guns.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top under microwaves - cooked chicken (50-52F); cooked potatoes (46-48F); puréed tomatoes (46-47F); croquettes (48-50F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rotos with sunny side up egg. Operator began updating menus during inspection.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
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.
Waste line missing at soda gun holster. 4 bar soda guns.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink at ware washing station used for purposes other than handwashing. Employee dumped raw shrimp water into sink.
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/
No paper towels or mechanical hand drying device provided at handwash sink. At ware washing station, operator provided.
No soap provided at handwash sink at ware washing station. Operator provided.
Accumulation of mold-like substance in the interior of the ice bin.
Commercially processed reduced oxygen packaged salmon and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from packaging.
Cutting board has cut marks and is no longer cleanable.
Interior of refrigerator or freezer in disrepair. Front line reach in cooler gaskets in disrepair.
No handwashing sign provided at a hand sink used by food employees. At front bar.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler at cookline.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. -Salad station; door and gasket in poor repair.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented cans present. See stop sale. -Six 5 lb cans Del Destino Whole Fire roasted Piquillo Peppers -Two 6 lb cans Furmanos White Kidney Beans -One 6.9 lb can Roma Tomato Paste -One 6.83 lb can Roland Amarena Cherries in Syrup
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment, operator organized tags during inspection.
Interior of refrigerator in disrepair/has exposed insulation. -Right cookline flip top
Mar 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 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. -Employee picked up dry wiping cloth from floor and continued with food preparation. Reviewed glove usage. Employee washed hands and changed gloves.
Raw animal food stored over or with unwashed produce. -Walk in cooler next to rear exit; pooled raw shell eggs stored over unwashed bell peppers. Operator stored properly.
Bowl or other container with no handle used to dispense food. -Rear prep area; bowl in container of flour. Operator removed.
Floor tiles missing and/or in disrepair. -Rear prep area. -Cookline.
Food stored on floor. -Walk in cooler by rear exit door; bulk carrots stored on floor. Operator removed. -Walk in freezer by rear exit door; cases of frozen shrimp stored on floor. -Rear prep area; Bulk panko stored on floor, operator stored properly.
Hole in or other damage to wall. -Walk next to Cookline hand washing sink.
Insect control device installed over food preparation area.
Interior of refrigerator / freezer in disrepair. 2 door low boy freezer and cooler next to oven gaskets in disrepair.
Time/temperature control for safety food thawed in an improper manner. -Prep area; raw scallops thawing under no temperature control. Operator placed under running water.
Feb 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. -Salad station; door and gasket in poor repair.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Dented can present. See stop sale. 1 Monaco Artichoke Hearts 88oz
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw cod stored over cooked ready to eat shrimp, operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; Soda gun nozzle.
Handwash sink used for purposes other than handwashing. -Cookline; employee filled sanitizer bucket with water from hand washing sink, reviewed proper hand washing sink usage with operator.
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. -Employees hired less than 40 days, no signed employee reporting agreement. Emailed form to operator.
No soap provided at handwash sink. -cookline, operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cookline; employee keys, cigarettes, beverage with no lid. Reviewed proper storage with operator, operator stored properly.
Equipment in poor repair. -Salad station; door and gasket in poor repair.
Food stored on floor. -Walk in produce cooler -Bulk containers of potatoes -Bulk onions Operator stored properly.
Sanitizer bucket stored on floor. -Cookline -Batter station Operator stored properly.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine.
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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale.
Equipment in poor repair. Torn gaskets - prep area flip top.
Reach-in cooler interior/shelves have accumulation of soil residues. Right cookline flip top.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
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 shell eggs in upper section over ready to eat vegetables in lower section. Operator stored all items properly.
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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale.
Clam/mussel tags not marked with last date served.
Clams/mussels tags removed from original container prior to container being emptied. Cookline. Reviewed proper procedures and operator placed tags back in product.
Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns/holsters.
Handwash sink used for purposes other than handwashing. Strainer in dish area hand sink. Operator removed.
Accumulation of debris on exterior of warewashing machine.
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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale.
Equipment in poor repair. Torn gaskets - prep area flip top.
Reach-in cooler interior/shelves have accumulation of soil residues. Right cookline flip top.
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cream in right cookline flip top. Raw shell eggs stored in top portion of make table over ready-to-eat cream in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - raw shrimp (44-48F); chorizo (44-48F). Per operator items held in unit for 3 hours. No items prepped or portioned today. Operator added ice bags to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Clam/mussel tags not marked with last date served.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Stored food not covered. 3 containers of ice cream in prep area reach in freezer. Operator covered.
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.