MITCH'S DOWNTOWN
540 N. ANDREWS AVENUE, Ft. Lauderdale FL 33301 · 9544466446
Last inspected Apr 20, 2026 · 8 visits since September 2023
APR 24
JUL 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best 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 · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023057745 | Sep 29, 2023 | May 20, 2024 | $300 |
Inspection history
8 visits, newest first
Apr 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
No paper towels or mechanical hand drying device provided at handwash sink. All n the cook line. The paper towels were replaced
Employee with no hair restraint while engaging in food preparation.
Ice buildup in walk-in freezer.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case raw breaded chicken tenders above open boxes of pastries and bread. Manager moved tenders to bottom shelf with other raw chicken.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracelet while preparing foods. Employee removed both, washed hands, and put on new gloves.
In-use knife/knives stored in cracks between pieces of equipment. Knives between kitchen fliptop unit and prep tables. Employee removed knives.
Working containers of food removed from original container not identified by common name. Containers of sugar and matcha powder at front counter not labeled. Employee added labels.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, hose connected to faucet with no vacuum breaker. Discussed with operator
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 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.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Shelf above stove, hash browns (97F); potato pan cake (96F). Foods have no temperature control. Per operator foods on shelf for 1 hour. Operator time marked 9:00-1:00. Introduced time as a public health control
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cook line.. pooled eggs in ice(49F - Cold Holding). Per operator cold holding for less than four hours. Observed ice level low. Operated added more ice and portioned to smaller buckets. Now 43F
Bowl or other container with no handle used to dispense food. Observed bowl stored in rice container with no handle. Operator removed.
Current Hotel and Restaurant license not displayed. Operator provided during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink and water bottle stored on meat slicer in bagel station. Operator removed and moved drinks to employee station
Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline no beard gaurd
Employee with no hair restraint while engaging in food preparation. Cook on Linda's no hair restraint. Cook covered hair
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon stored in water at 84F. Operator removed and stored dry
Single-service articles not stored inverted or protected from contamination. Coffee filters at font counter uncovered. Operator covered in plastic bag
Water leaking from ceiling vent at cookline
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 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 - chicken broth (48-50F); chicken vegetable soup (46-47F). Per operator items were prepared yesterday and held in walk in overnight - over 6 hours. Items not prepped or portioned today. Observed items in covered tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Cookline drawers - 4 Shell eggs stored with cracks or broken shells. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee picked up cracked/broken raw shell eggs and then handled ready-to-eat noodles without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw nova salmon cream cheese stored over ready to eat cooked potatoes in walk in cooler. Operator stored all items properly.
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 - chicken broth (48-50F); chicken vegetable soup (46-47F). Per operator items were prepared yesterday and held in walk in overnight - over 6 hours. Items not prepped or portioned today. Observed items in covered tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - chicken broth (48-50F); chicken vegetable soup (46-47F). Per operator items were prepared yesterday and held in walk in overnight - over 6 hours. Items not prepped or portioned today. Observed items in covered tall plastic containers. Reviewed proper cooling procedures. See stop sale.
Handwash sink used for purposes other than handwashing. Cookline hand sink being used to dump ice. Reviewed proper procedures for hand sinks.
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. Employee filled out during inspection.
Employee jacket stored in or above a food preparation area, food, clean equipment and utensils on cookline. Operator removed.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food - ham for different order - without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - raw shell eggs stored over ready to eat cheese in flip top. Front counter - raw smoked salmon stored over ready to eat mayonnaise and mustard in front counter low boy. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - cheese (43-55F). Per operator item placed in unit less than an hour ago. Observed item overfilled, not prepped or portioned today. Operator moved excess to reach 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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova cream cheese and nova supreme. Reviewed menu updating with operator.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees started filling out 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.