HATCH
715 N FEDERAL HWY RETAIL BAY 2 & 3, Fort Lauderdale FL 33304 · 754-200-8747
Last inspected Feb 13, 2026 · 10 visits since July 2023
AUG 23
SEP 24
NOV 24
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line grill station. The eggs were returned to refrigerator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069993 | Aug 25, 2025 | Oct 27, 2025 | $1,200 |
| 2--2025004502 | Nov 12, 2024 | Mar 6, 2025 | $400 |
| 2--2024053178 | Sep 9, 2024 | Oct 7, 2024 | $400 |
Inspection history
10 visits, newest first
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line grill station. The eggs were returned to refrigerator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, liquid eggs (48F - Cold Holding); liquid egg whites (48F - Cold Holding). The items were out of the refrigerator less than 3 hours. The items were replaced with appropriate temperature items and returned to the walk in cooler to chill and cold hold
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the closed end of the cook line, Sanitizer Bucket (Quaternary 50ppm). The bucket was changed. 200ppm Quaternary
Working containers of food removed from original container not identified by common name. At the end of the cook line, a spray bottle of water was not labeled. The employee labeled the bottle
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
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 (Temperature 151F). Operator set up triple sink. Quaternary 400ppm.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 9 high priority.
9 High priority0 Intermediate0 Basic
Show 9 findings ▾
Cook cracked raw shell eggs and then began working with ready-to-eat food without washing hands. Reviewed proper hand washing and cook washed hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - ranchero (44-52F) - per operator prepared yesterday and held in walk in overnight. Observed item in tall covered plastic container. 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 - chicken - cooling 25 minutes at 9:15am (69-121F - Cooling) at 9:50am 63-125F. At this rate proper cooling will not occur. Observed item in tall plastic container in a plastic enclosed rolling cart. Operator placed item on sheet pan to expedite proper cooling.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 151F). Operator set up triple sink. Quaternary 400ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef burger and placed on grill - then changed gloves and began working with ready to eat foods without washing hands. Reviewed proper hand washing and cook washed hands.
Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
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 - ranchero (44-52F) - per operator prepared yesterday and held in walk in overnight. Observed item in tall covered plastic container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - carton eggs - ice bath (50-51F). Per operator item placed out approximately an hour ago. Observed ice/water solution too low. Operator increased ice/water solution and reduced amount of carton eggs being held.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline grill - beans (129-130F - Hot Holding) - per operator holding 1 hour. Operator moved to heat source to reheat.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dented can present. 1 #10 can marinara - dry storage rack. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - countertop - egg whites (45-48F). Per operator, item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. Expo unit - cut lettuce (41-47F). Per operator item placed in unit less than 3 hours ago. Observed item over filled. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo unit - potatoes (128-131F - Hot Holding); per operator holding 2 hours. Operator moved to oven to reheat.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil in water 105F.
Oct 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding); cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F)
Sep 9, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate6 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee cracked raw shell eggs and reached into ready to eat cheese at cook line. Reviewed proper hand washing with operator, employee washed hands and put on new gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Dry storage room; 15 live flying insects on dry storage room ceiling with open door adjacent to kitchen not observed landing on any food or food contact surfaces. -Kitchen Prep Area; 5 live flying insects on wall, ceiling, shelving 2 live flying insects on outer box of single service containers Not observed landing on any food or food contact surfaces. -Dishwashing Station 2 live flying insects observed by mop sink Not observed landing on any food or food contact surfaces. Operator began cleaning and sanitizing the areas during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly.
Shell eggs in use or stored with cracks or broken shells. The cook placed cracked raw shells in slat with whole raw eggs, operator discarded shells.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding); cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on cook line butter per operator item out for 3 hrs, operator voluntarily discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Advised operator to have employee to fill out form.
Nonservice animals in the food establishment or on premises, at customer table in dining room, customer left.
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. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding); cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cook-line shelving next to clean plates -Prep area shelving. - Poached eggs station shelving Advised operator on proper storage of employee beverages.
Employee with no hair restraint while engaging in food preparation. Cook-line employee without hair restraint, employee put on during inspection.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Poached egg station water 112F - Cook-line water 95F Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door and handles.
Aug 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 egg then picked up plated food without taking off 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 cooler - raw pork bacon stored over ready to eat cooked tomatoes. 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. Provided Time as a Public Health Control Form to operator. Operator filled out during inspection.
Jul 10, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.