LA FUGA
2900 RIOMAR ST, Fort Lauderdale FL 33304 · 954-908-7308
Last inspected Jan 20, 2026 · 7 visits since February 2024
MAY 24
JUL 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (46-54F). Per operator prepared yesterday and held in walk in overnight. Observed item in tall, plastic container. Reviewed proper cooling. See stop sale.
★ 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--2025030681 | Feb 27, 2025 | Apr 22, 2025 | $200 |
Inspection history
7 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of disinfectant was not labeled. The spray bottle was labeled during the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice cube machine. The machine was cleaned during the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around all of the vents in the kitchen. The vents and ceiling tiles were cleaned during the inspection.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler: Caponata date marked 7/25 Marinara sauce date marked 7/30 Bolognese date marked 7/31 Beans date marked 7/23 Parmstock date marked 7/26 Observed in reach in cooler in pizza/ ice cream area Cream date marked 7/27
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked rice and butter in walk in cooler. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Right side of cook line hand sink blocked by trash can. Operator removed trash can.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna sauce in walk in refrigerator date marked 7/27. As per operator, item had been previously frozen. Operator properly date marked.
Bowl or other container with no handle used to dispense food. Single use cup used to scoop bulk dry rice in dry storage area. Operator removed cup.
Buildup of food debris/soil residue on tops of cook line drawers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted. Operator stored properly.
Cook line very slow draining water in handwash sink on the right side of the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees water bottle stored over clean dishes near dishwashing area. Operator removed.
In expo area in-use knives stored in cracks between wall and table. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth used under cutting board in cook line. Operator removed the wiping cloth.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Cookline employee cracked raw shell eggs and then handled clean cookline utensils and ready to eat food without washing hands. 2nd Cookline employee cracked raw shell eggs and then handled clean plates without washing hands. Reviewed proper hand washing and employees properly washed hands.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu. Reviewed menu updating with operator. Operator began updating menus during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced.
Buildup of food debris/soil residue on equipment door handles. All Cookline cold holding handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline employee - drink on food prep table. Employee removed drink.
Employee eating in a food preparation or other restricted area. Employee eating at expo counter. Employee discarded food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table next to slicer. Operator removed.
Food not stored at least 6 inches off of the floor. Cases of plastic water bottles stored on floor next to reach in freezer.
Standing water in bottom of reach-in-cooler - right Cookline flip top.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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 eggs then handled plated food for another order without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw shell eggs stored over ready to eat carton eggs. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
Some Clam/mussel tags not marked with last date served.
Food not stored at least 6 inches off of the floor. Cases of plastic water bottles stored on floor next to walk in cooler.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
May 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (46-54F). Per operator prepared yesterday and held in walk in overnight. Observed item in tall, plastic container. Reviewed proper cooling. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cookline - employee handled bread and precooked egg with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat foods. Employee washed hands and put on gloves.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler - cooked octopus - ROP onsite 1-13-2024, held frozen and thawed 2 days ago. Walk in cooler - cooked lobster - ROP onsite 4-28-2024, held frozen and thawed 2 days ago. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored over cream in pastry reach in. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler - cooked octopus - ROP onsite 1-13-2024, held frozen and thawed 2 days ago. Walk in cooler - cooked lobster - ROP onsite 4-28-2024, held frozen and thawed 2 days ago. 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. Walk in cooler - marinara (46-54F). Per operator prepared yesterday and held in walk in overnight. Observed item in tall, plastic container. Reviewed proper cooling. See stop sale.
Clam/mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
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 ROP raw chicken and raw beef. Holding greater than 48 hours.
Bowl or other container with no handle used to dispense food. Small bowl in Shallots. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - scoops in water 75F. Operator removed.
Feb 29, 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 ▾
1. Server handled soiled dishes and then picked up plated food without washing hands. 2. Dish employee handled soiled dishes and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and all employees properly washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and began cutting vegetables without first washing hands. Reviewed proper hand washing and cook washed hands/put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over ready to eat fruit in left cookline flip top drawers. Operator stored all items properly.
Employee washed hands in a sink other than an approved handwash sink. Dish employee washed hands in prep sink. Reviewed proper handwashing and employee washed hands in approved hand sink.
No soap provided at handwash sink. By dish machine. Operator replaced.
In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
Standing water or very slow draining water in expo prep sink. Operator repaired during inspection.
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.