FLORIDIAN
1492 E LAS OLAS BLVD, Fort Lauderdale FL 33301
Last inspected Jul 24, 2026 · 13 visits since August 2023
JUL 24
SEP 24
JUL 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Presence of insects or other pests. Special Event Bar- Approximately 3 live larvae and approximately 2 live small flying insects on soda gun and in holster. Operator immediately exterminated insects, cleaned and sanitized soda gun and holster. Per operator bar not regularly used.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066407 | Sep 11, 2024 | Dec 11, 2024 | $200 |
| 2--2021030337 | May 27, 2021 | Aug 2, 2021 | $200 |
Inspection history
13 visits, newest first
Jul 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Dented/rusted cans present. See stop sale. 3 cans of kidney beans were dented. They were discarded. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef steaks were stored over cooked beef ribs. The items were moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hooks used to hang pots over the ice machine and dish washer are dusty.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw lox salmon stored over cooked ribs. The salmon was moved down
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the expo station, butter (64F - Cold Holding). The butter was out less than 1 hour. The butter was not prepped or portioned today. The butter was returned to the refrigerator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the grill on top of containers of grits, cooked sausage (100F - Hot Holding). The sausage was prepared less than 3 hours ago. The sausage was moved to the flat top grill to reheat to 165F to hot hold.
Bowl or other container with no handle used to dispense food. In the liquor area, the bucket of salt had a metal storage container with no handle stored inside and was used to dispense the food. The container was removed
Stored food not covered. In the liquor area, the bucket of salt was missing a lid. The chef supplied a lid.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine.
Working containers of food removed from original container not identified by common name. In the liquor area, a bucket of salt was not labeled. The chef labeled the bucket
Sep 22, 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 priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At back prep area in two door cooler raw fish stored over uncooked vegetables. Educated operator on proper storage procedures. Operator removed and stored correctly.
In restaurant back prep area, Walk-in cooler shelves with rust that has pitted the surface.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered cook line, placed personal items on shelf, put on gloves and begin cooking items without first washing hands. Educated employee on proper handwashing procedure. Employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began cooking items on grill without first washing hands. Reviewed proper hand washing with employee. Employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At back prep are inside walk in cooler bread stored in to go t-shirt bags. Operator begin putting items in food grade containers.
Raw animal food stored over/not properly separated from ready-to-eat food. At back prep area in two door cooler raw fish stored over uncooked vegetables. Educated operator on proper storage procedures. Operator removed and stored correctly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon and Egg Benedict items. Reviewed menu updating with operator.
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/ Person in Charge Maurice Padula.
Floor soiled/has accumulation of debris. Under and behind all cook-line prep tables and cold holding equipment.
In restaurant back prep area, Walk-in cooler shelves with rust that has pitted the surface.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in water at - 112F. Operator removed water and stored utensils in empty container without water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line 2 microwaves have build up of food debris. Operator cleaned during inspection.
Raw fruits/vegetables not washed prior to preparation. Fresh oranges at front counter - per operator oranges are washed - however placed back in the cardboard they came in. Operator re washed and placed in food grade container.
Self-closing device on bathroom door disconnected/broken. Employee rest room - door opens to prep room.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line chlorine sanitizer bucket reading- chlorine 0ppm. Operator corrected during inspection current reading - chlorine 50ppm
Nov 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish washing machine and triple sink removed from dish room next to front counter as per plans.
Sep 12, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -1st walk in cooler; raw smoked salmon stored over ready to eat ribs and meat loaf on speed rack. Operator stored items properly. - FLIP TOP RIGHT; Pooled raw shell eggs stored over ready to eat cottage cheese, operator stored items properly.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish washing machine and triple sink removed from dish room next to front counter as per plans.
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. -FLIP TOP RIGHT;;; cooked pork (45F - Cold Holding); conch (46F - Cold Holding); cooked potatoes (48F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3hours, No items prepped or portioned today. operator placed items in walk in to quick chill. -COOK LINE LEFT FLIP TOP;; cooked spinach (62F - Cold Holding); cooked sausage (62F - Cold Holding); diced tomatoes (62F - Cold Holding); Diced ham (65F); feta (62F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3 hours, No items prepped or portioned today, operator placed items in ice bath to quick chill.
Water leaking from pipe and/or faucet/handle. COOKLINE hand sink water leaking under sink.
Sep 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Presence of insects or other pests. Special Event Bar- Approximately 3 live larvae and approximately 2 live small flying insects on soda gun and in holster. Operator immediately exterminated insects, cleaned and sanitized soda gun and holster. Per operator bar not regularly used.
Raw animal food stored over/not properly separated from ready-to-eat food. -1st walk in cooler; raw smoked salmon stored over ready to eat ribs and meat loaf on speed rack. Operator stored items properly. - FLIP TOP RIGHT; Pooled raw shell eggs stored over ready to eat cottage cheese, operator stored items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -FLIP TOP RIGHT;;; cooked pork (45F - Cold Holding); conch (46F - Cold Holding); cooked potatoes (48F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3hours, No items prepped or portioned today. operator placed items in walk in to quick chill. -COOK LINE LEFT FLIP TOP;; cooked spinach (62F - Cold Holding); cooked sausage (62F - Cold Holding); diced tomatoes (62F - Cold Holding); Diced ham (65F); feta (62F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3 hours, No items prepped or portioned today, operator placed items in ice bath to quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employees. Employees restroom; Per operator pipe broke this morning, repairman has been contacted. Employees will use customer restrooms.
No paper towels or mechanical hand drying device provided at handwash sink in back prep room, operator replaced.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish washing machine and triple sink removed from dish room next to front counter as per plans.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning at time of inspection.
Carbon dioxide/helium tanks not adequately secured. - Bag in box storage room: tanks not secure, operator secured.
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. -FLIP TOP RIGHT;;; cooked pork (45F - Cold Holding); conch (46F - Cold Holding); cooked potatoes (48F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3hours, No items prepped or portioned today. operator placed items in walk in to quick chill. -COOK LINE LEFT FLIP TOP;; cooked spinach (62F - Cold Holding); cooked sausage (62F - Cold Holding); diced tomatoes (62F - Cold Holding); Diced ham (65F); feta (62F - Cold Holding) Observed torn/ worn gaskets on equipment lower doors, Items in unit approximately 3 hours, No items prepped or portioned today, operator placed items in ice bath to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Dish washing area; Employee bottle of water stored on clean dish shelving Potato Steamer; Employee Bags stored on shelf above potato steamer, operator removed and properly stored. - FLIP TOP RIGHT; Cellphone on top shelf next to single serve items, operator removed and properly stored.
Food stored on floor. Dry storage area 2 bulk containers of spices Stored on floor, Operator stored properly.
Nonfood-contact surface soiled with grease or dust. COOKLINE hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer; employee drinks stored in container of food. Operator removed and stored properly.
Water leaking from pipe and/or faucet/handle. COOKLINE hand sink water leaking under sink.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Main - Dishwasher (Chlorine 0ppm). Operator added solution. Chlorine 100ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employ wash hands with gloves on. Reviewed proper glove use and employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main prep - right flip top - tuna salad (48-50F); sliced turkey (48-50F); smoked salmon (48-50F); cut tomatoes (48-50F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Observed continuous heat source next to unit. Operator moved all items to freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Ice buildup in walk-in freezer around door.
Self-closing device on bathroom door disconnected/broken. Employee restroom.
Feb 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline- right flip top - raw fish stored over ready to eat ham. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Items in expo hand sink. Operator removed.
No soap provided at handwash sink. Prep kitchen and employee restroom. Operator replaced.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish - cookline right flip top - per operator taken out of freezer this morning. (38-39F). Reviewed proper procedures and operator opened packages.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in bulk sugar. Operator stored properly.
Self-closing device on bathroom door disconnected/broken. Employee restroom.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen, put on gloves and began cooking an order without washing hands. Reviewed proper hand washing and cook properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw fish in auxiliary prep kitchen glass door unit. Raw beef stored over cooked meatloaf on speed rack in walk in cooler #2. Operator stored all items properly.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter oatmeal. Operator filled out Time as a Public Health Control form during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen prep area shelf.
Standing water in bottom of reach-in-cooler. Cookline - left salad prep area flip top.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Oct 24, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority7 Intermediate3 Basic
Show 13 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 - main (Chlorine 0ppm). Operator added sanitizing solution and primed unit. Chlorine 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then picked up clean plate - without removing gloves and washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in #1 - raw smoked salmon stored over ready to eat tomatoes. Cookline - raw shell eggs stored over pasteurized liquid eggs. Operator stored all items properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout for operator.
Handwash sink used for purposes other than handwashing. Front counter hand sink being used as a dump sink. Reviewed proper use of hand sinks. Operator cleaned sink.
Manager or person in charge lacking proof of food manager certification. PIC - Maurice Padula.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline - operator provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. No employees with proof of food handler/CFM training. Provided Food Employee agreement to operator. Operator began reviewing with employees during inspection.
Bathroom facility not clean. Mens restroom. Operator began cleaning during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings on cookline shelf over food items and single use items.
Self-closing device on bathroom door disconnected/broken. Employee restroom.
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.