LAUDY BAR
433 NW 1 AVE, Fort Lauderdale FL 33301 · 954-766-4651
Last inspected Apr 7, 2026 · 7 visits since February 2024
JAN 25
APR 25
NOV 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. 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--2021054361 | Oct 8, 2021 | May 3, 2022 | $200 |
Inspection history
7 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line ice bath, mashed potatoes (54F - Cold Holding). The mashed potatoes have been out for less than 1 hour. The mashed potatoes were returned to the refrigerator to chill and cold hold.
No soap provided at handwash sink. At the hand sink between the ice machine and triple sink. Soap was provided
oyster tags not marked with last date served.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Both bar guns
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. On the cook line in the grill reach in. Chef removed from the package.
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw pork bacon then changed gloves and handled ready to eat food without 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. Walk in freezer - raw fish stored over ready to eat sausage. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle steam table unit - short rib (105-115F - Hot Holding); meatballs (105-107F - Hot Holding). Per operator items holding almost 5 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle steam table unit - short rib (105-115F - Hot Holding); meatballs (105-107F - Hot Holding). Per operator items holding almost 5 hours. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in triple sink. Reviewed proper hand washing and employee rewashed hands in hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.
No probe thermometer provided to measure temperature of food products.
Employee eating in a food preparation or other restricted area. Employee eating on cookline prep table. Reviewed proper procedures and employee removed food.
Ice buildup on bottom of reach-in freezer - low boy on cookline and in walk in freezer around fan.
Jun 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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 (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. 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 (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers.
Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose.
Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well.
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 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 (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Cookline flip top - Raw fish stored over ready-to-eat prosciutto. Operator stored all items properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef to place on grill, then touched ready to eat cooked chicken without washing hands. Cook washed hands and put on new gloves.
Employee used personal cell phone and then grabbed tongs and began cooking items without washing hands. Reviewed proper hand washing and employee properly 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 - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 200ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ PIC - Sergio Velazquez
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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. 3 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose.
Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well.
Ice buildup in reach-in Cookline low boy freezer - bottom of unit.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee entered cookline and began working with food at oven without first washing hands. Reviewed proper hand washing and employee washed hands.
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. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Right bar soda gun visibly soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Wantons on dinner menu and eggs Benedict on breakfast menu. Reviewed menu updating. Operator printing new menus.
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.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to operator and operator posted.
Equipment in poor repair. Cookline flip top - right side door hinges in disrepair.
Waste line missing at soda gun holster. Right bar soda gun.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Feb 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw seafood stored over ready to eat cooked chicken. Operator stored all items properly.
Ice buildup in walk-in freezer - around condensing fan.
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.