HOTT LEGG'Z
2471 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 954.771.5151
Last inspected Aug 13, 2026 · 8 visits since February 2024
SEP 24
FEB 25
JUL 25
OCT 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. -1 live roach on shelf by spices at prep table. Operator exterminated, cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017038522 | Jul 17, 2017 | Sep 7, 2017 | $400 |
| 2--2015037474 | Aug 8, 2015 | Sep 25, 2015 | $200 |
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled ready to eat food pans without first washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline - raw shrimp stored over ready to eat cooked crab claws. Operator stored all items properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw shell eggs stored over raw shrimp. Operator stored all items properly.
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. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.
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. Cookline low boy - Ice buildup in back of unit.
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. Walk in cooler - 8 packs reduced oxygen fish still in vacuum - per operator removed from freezer approximately 5 hours ago. Reviewed proper procedures and operator immediately removed fish from vacuum.
Employee - cook - with no beard guard/restraint while engaging in food preparation. Cook put on beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar soda gun holsters. Operator cleaned during inspection.
Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Operator moved item to walk in to continue thawing.
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. 1 bar soda gun.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling not smooth and easily cleanable in food preparation or warewashing areas.
Interior of left and right 1 door reach in freezer insulation exposed.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. -1 live roach on shelf by spices at prep table. Operator exterminated, cleaned and sanitized the area.
Bowl or other container with no handle used to dispense food. -Prep area; soufflé cup in bulk sugar. Operator removed
Time/temperature control for safety food thawed in an improper manner. -Kitchen prep area; frozen chicken and shrimp thawing under no temperature control or running water. Operator placed into walk in cooler to thaw.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cookline Grill top Butter 125F (Hot Holding) for 1hr, operator reheated, Butter 140F.
Bowl or other container with no handle used to dispense food. -bowl used as scoop in container of noodles in drawer under burner at cook line, operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored on top of food processor next to reach in freezer storing food equipment, operator removed.
Mold-like substance in the interior of soda gun beverage dispenser nozzle reservoir at bar area.Operator cleaned and sanitized.
Time/temperature control for safety food thawed in an improper manner. -Prep area; frozen raw chicken thawing under no temperature control less than 30 minutes operator moved to thaw under running water.
May 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. At bar, spray bottle containing sanitizer not labeled. Operator labeled
Open dumpster lid.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw gator stored over ready to eat lemon/lime and sauces. Prep area reach in - raw beef stored over ready to eat buns. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - smoked salmon (50F); cooked wings (48-50F). Per operator items placed in unit approximately 3 hours ago. Per operator, drawer may have been left open. Operator moved items to walk in to quick chill.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and both holsters.
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/ CFM arrived during inspection.
No soap provided at handwash sink. Cookline. Operator replaced.
Spray bottle containing toxic substance not labeled. One bottle at bar. Operator labeled.
Exterior door has a gap at the threshold that opens to the outside. Back hall door.
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top.
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.