FOXY BROWN
476 N FEDERAL HWY, Fort Lauderdale FL 33301
Last inspected May 4, 2026 · 11 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 24
OCT 24
MAR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 to operator.
★ 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--2023052678 | Aug 28, 2023 | Nov 6, 2023 | $200 |
Inspection history
11 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite.
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. Establishment is curing bacon for flavor using Pink Salt containing Sodium Nitrite.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler, raw shell eggs were stored over marshmallow, yogurt and cheese. The eggs were moved to another cooler.
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. In the double door reach in cooler, yogurt (47F - Cold Holding); pulled pork (47F - Cold Holding); pico (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo, honey butter (55F - Cold Holding). The butter was stored at room temperature. The butter was out less than 1 hour. The butter was returned to the refrigerator In the double door reach in cooler, yogurt (47F - Cold Holding); pulled pork (47F - Cold Holding); pico (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite.
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. Establishment is curing bacon for flavor using Pink Salt containing Sodium Nitrite.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers- raw shrimp (49-50F); raw beef (49-50F); raw chicken (49-50F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill.
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers- raw shrimp (49-50F); raw beef (49-50F); raw chicken (49-50F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - low boy - raw chicken ambient cooling 2 hours at 2:30pm (50F - Cooling) at 3:10pm 49-50F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Dish employee washed hands in dish sink. Reviewed proper procedures and employee washed hands in proper hand sink.
Two mussel tags not marked with last date served. Reviewed proper procedures with operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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). Advised operator to use main dish machine until bar unit is repaired.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented can cream corn #10 can present. See stop sale.
Employee entered Cookline, put on gloves and began working with ready to eat food, without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Walk in cooler - 7 raw Shell eggs stored with cracks or broken shells. See stop sale.
Walk in cooler - Raw shell eggs stored over ready-to-eat raw vegetables. Back prep reach in cooler - raw pork bacon stored over ready-to-eat cooked chicken. Operator stored all items properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper procedures and employee properly washed hands.
Some Mussel tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine.
Several Employee beverage containers on a food preparation table/shelf - next to clean equipment/utensils. Operator stored all drinks properly.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - Main (Temperature 142F). Operator set up triple sink for sanitizing.
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. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline - grill drawers - raw fish (49-51F); raw beef burgers (49-51F). Per operator item held in unit under 4 hours. Not prepped or portioned today. Operator moved items to freezer to quick chill. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Some mussel tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Dry storage - bowl in Dry Rice. Salad prep - bowl in Quinoa. And bowl in diced tomatoes. Operator removed all bowls.
Time/temperature control for safety food thawed in an improper manner. Prep area countertop - Fish and beef thawing in containers of standing water. Operator moved to sink and turned on cold water to continue thawing.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 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. Bar dishwasher tested at 0ppm. Operator called for service, instructed operator to use main dishwasher until repaired
Pesticide-emitting strip present in bar area. Operator removed and discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp/salmon stored above cooked chicken wings in drawers under flat top unit. Operator reorganized
Mussel tags not marked with last date served. Recent tags marked
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in bottom of reach-in-cooler. Observed at cook line flip tops
Aug 29, 2023□ 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 ▾
Ice buildup in walk-in freezer - around door and around condensing fans.
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented can present. 1-#10 can tomatoes. See stop sale.
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (50-53F); raw beef burgers (50-53F); cooked chicken wings (50-53F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); caramelized onions (45-48F); cooked pasta (45-48F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill.
Clam/mussel/oyster tags not marked with last date served.
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 to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bolo sauce, per operator prepared 2 days ago. Operator properly date marked.
Ice buildup in walk-in freezer - around door and around condensing fans.
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.