ELEV8
100 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954.353.1234
Last inspected Jul 9, 2026 · 8 visits since January 2024
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - lobster sauce (51-60F); short rib sauce (41-51F). Per operator items were prepared yesterday and held in walk in cooler overnight - over 6 hours. Observed items in tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Maintenance placed the back flow preventer during the inspection
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 7/2/26
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (chlorine 0ppm). Advised operator to use main dish machine until repaired and sanitizing.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee put on gloves and began working with ready to eat food, without first washing hands. Reviewed proper hand washing and employee washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. Outside bar. Operator replaced.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher - bar (Temperature 128F)
Equipment in poor repair. Torn gasket on glass door reach in at expo area. Operator reattached during inspection.
Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under and around Cookline microwave. Operator cleaned during inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - lobster sauce (51-60F); short rib sauce (41-51F). Per operator items were prepared yesterday and held in walk in cooler overnight - over 6 hours. Observed items in tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - lobster sauce (51-60F); short rib sauce (41-51F). Per operator items were prepared yesterday and held in walk in cooler overnight - over 6 hours. Observed items in tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - lobster sauce (51-60F); short rib sauce (41-51F). Per operator items were prepared yesterday and held in walk in cooler overnight - over 6 hours. Observed items in tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher - bar (Chlorine 0ppm)
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline drawers.
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.