PIRANHA PATS
1479 E COMMERCIAL BLVD, Fort Lauderdale FL 33334 · 954-493-5329
Last inspected Aug 17, 2026 · 11 visits since September 2023
SEP 25
FEB 26
JUL 26
JUL 26
AUG 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. Dolphin fingers 47F prepped at 10am 9/28/25 Operator discarded item.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish employee used personal cell phone then picked up clean food bins without first washing hands. Reviewed proper procedures and employee washed hands.
Exterior door has a gap at the threshold that opens to the outside. Kitchen door that opens to outside.
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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 - beans (46-47F - Cooling). Per operator prepared today and cooling 5 hours. Observed item in large covered plastic container. Reviewed proper cooling. See stop sale
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then reached into ready to eat cheese without first washing hands. Reviewed proper procedures 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 - beans (46-47F - Cooling). Per operator prepared today and cooling 5 hours. Observed item in large covered plastic container. Reviewed proper cooling. See stop sale
No Heimlich maneuver/choking sign posted. Provided to operator and operator posted.
Jul 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to dish machine.
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Operator set up triple sink sanitizing.
Employee drank a drink on the Cookline then put on gloves and then touched ready to eat foods without washing hands. Reviewed proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - sliced cheese (55F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill. Cookline - grill drawers - raw chicken (54F); fish (55F); beef burgers (53-55F); raw chicken (52-53F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill. Cookline - left flip top - shredded cheese (52F); raw beef (46F); blue cheese (51-52F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Prep area - flip top - sour cream (50F) ambient cooling 2 hours at 2:45pm at 3:50pm 52F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - drawer unit - cooked wings (125F - Hot Holding). Per operator items holding 2 hours. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to dish machine.
Current Hotel and Restaurant license not displayed.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - unwashed oranges stored over ready to eat cut lettuce. Operator stored all items properly.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans at ware washing area before removing clean bowls from dishwasher to be stored, without washing hands. Advised operator of proper handwashing procedures, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (123F - Hot Holding) in hot holding unit on line. Per operator items held out of temperature for approximately 30 minutes. Advised operator to reheat to 165F. Operator did.
Handwash sink used for purposes other than handwashing. In prep area handwashing sink used as a dump sink evidenced by food debris in sink. Advised operator of proper use for handwashing sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); advised operator change out sanitizer bucket. Operator did. Sanitizer Bucket (Quaternary 200ppm)
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dolphin fingers 47F prepped at 10am 9/28/25 Operator discarded item.
Handwash sink not accessible for employee use at all times.. Blocked by garbage can. At Dishmachine Employee removed garbage ca
Feb 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee adjusted dishwasher
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then removed clean dishes from dishwasher. Employee washed hands and put new gloves on
Spray bottle containing toxic substance not labeled. 2 spray bottles containing clear liquid identified as bleach and degreaser located on shelf next to Dishwasher Employee labeled spray bottles
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container stored in reach in cooler next to Deep fryer. Operator removed drink cup
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. Bar
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed trash can
Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by vegetable storage can. Employee removed cans
Handwash sink used for purposes other than handwashing. Employee washed utensil in handwash
Employee with no beard guard/restraint while engaging in food preparation.
Stored food not covered. Cooked Beef in Walk In Cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of fry station reach-in cooler.
Sep 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop stored in unclean water at or above 135 degrees Fahrenheit on expo line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top fry station batter (55-56F - Cold Holding). Operator voluntary discarded. Observed in flip top cooler sliced American cheese (47-49F - Cold Holding); sliced Swiss cheese (47-49F - Cold Holding); pasta salad (48F - Cold Holding); macaroni and cheese (55F - Cold Holding) 6 drawers below cook line, raw shrimp (52F - Cold Holding); hamburger (46-48F - Cold Holding); chicken (47F - Cold Holding) salmon (50F - Cold Holding); per operator less than three hours. Employee placed items in cooler.
Original container of toxic degreaser and sanitizer substance or chemical does not bear the manufacturer's label at dish washing station. Operator labeled.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in flip top handle in contact with shredded Parmesan cheese and shredded cheddar cheese. Operator removed.
Standing water in bottom of fry station reach-in cooler.
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.