EVELYNS
525 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 7543363100
Last inspected Feb 23, 2026 · 8 visits since December 2023
MAY 24
AUG 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - potatoes (109-118F - Hot Holding) per operator holding approximately 2 hours. Operator placed on Time as a Public Health Control.
★ 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--2025075619 | Sep 13, 2025 | Feb 9, 2026 | $200 |
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. The waiter hand wash sink in front of the line was being used to rinse an iced tea pot.
Food stored on floor. In the pastry walk in freezer, buns of bagels were stored on the floor. Chef corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the cold prep kitchen, the reach in cooler gaskets were soiled.
Raw fruits/vegetables not washed prior to preparation. On the cold prep line, the a cut avocado still had the sticker on it. The avocados had stickers removed and were washed.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Cookline - grill drawers - Raw fish stored over ready-to-eat hot dogs. Operator stored all items properly.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. See stop sale.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. C5 walk in - chicken stock (52F); white bean soup (45-46F); fortified chicken stock (45F). Per operator all items were prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - pomodoro - cooling 1 hour at noon (65-93F - Cooling) at 12:40pm 57-88F. At this rate proper cooling will not occur. Observed item in tall, plastic covered container. Operator placed item in metal container and in ice bath to expedite cooling.
Cookline - grill drawers - Raw fish stored over ready-to-eat hot dogs. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. 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. C5 walk in - chicken stock (52F); white bean soup (45-46F); fortified chicken stock (45F). Per operator all items were prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. See stop sale.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - potatoes (109-118F - Hot Holding) per operator holding approximately 2 hours. Operator placed on Time as a Public Health Control.
No soap provided at handwash sink. Prep cookline. Operator replaced.
Food not stored at least 6 inches off of the floor. Cases of Plastic water bottles stored on floor in beverage walk in. Operator stored properly.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Right side main walk in - cooked pasta cooling 3 hours at 11:30am (49-50F) at 12:20pm 46-47F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill.
Handwash sink not accessible for employee use at all times. Prep room - hand sink blocked by rolling cart. Operator removed.
Handwash sink used for purposes other than handwashing. Bar - hand sink used to rinse blender parts. Operator removed items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Sent Time as a Public Health control form to operator. Operator filled out during. Inspection.
Food not stored at least 6 inches off of the floor. Items stored on floor under shelving in walk in freezer - containers of lamb, containers of French fries.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep room - spoons in water 68F. Operator removed.
May 21, 2024Inspection 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 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored behind raw beef burgers. Seafood walk in - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time as a Public Health Control Form to operator and reviewed.
Food not stored at least 6 inches off of the floor. Walk in cooler - liquor unit - oranges and lemons stored less than 6" from floor.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator provided proof that boilers were inspected on 4-30-2024, however No certification received.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee handled soiled dishes or utensils and then picked up clean plates without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over cooked crab in protein walk in cooler. Operator stored all items properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator and reviewed.
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.
Bowl or other container with no handle used to dispense food. Bowl in beans. Operator removed.
Food stored on floor. Ham and bread stored on floor in walk in freezer.
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.