TASTE ROOFTOP LOUNGE
1 WEST LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-523-5215
Last inspected Apr 1, 2026 · 7 visits since July 2023
JUN 24
FEB 25
APR 25
DEC 25
APR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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 procedures page to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Pesto aioli - date marked 3-25, 8 days ago. See stop sale.
Raw animal food stored over or with unwashed produce. Cookline left drawer unit - raw beef stored over unwashed fruit and unwashed vegetables. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Storage area reach in - 1 open milk and 2 open containers of cream. Operator unsure when items were opened. Reviewed proper date marking. See stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Storage area reach in - 1 open milk and 2 open containers of cream. Operator unsure when items were opened. Reviewed proper date marking. See stop sale
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked short ribs - per operator prepared 4 days ago. Operator date marked.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Left Cookline drawer unit - raw beef burger stored over vanilla paste. 2. Prep area - tall single door unit - raw fish and raw beef stored over ready to eat brownies. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Utensils in Cookline hand sink. Operator r3moved items.
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 vacuum sealing raw beef and raw pork. Reviewed HACCP plan documents to be submitted.
Bowl or other container with no handle used to dispense food. Bowl in cooked pasta. Operator removed.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, 5 pieces of tuna thawed in reduced oxygen package overnight. Operator discarded tuna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hummus (44F - Cold Holding). Operator stated held in cooler less than 1 hour.
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. In reach in cooler, 5 pieces of tuna thawed in reduced oxygen package overnight. Operator discarded tuna See stop sale.
Feb 21, 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 ▾
Cookline - Raw pooled shell egg batter stored over ready-to-eat cheese. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Utensils in Cookline hand sink. Operator removed.
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above cooked shrimp in reach in drawer. Chef properly stored.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....empanadas 103 F at kitchen being held less than an hour. Chef time marked.
Handwash sink used for purposes other than handwashing...stored strainer in handwashing sink at bar, stored peanut butter in handwashing sink at prep kitchen. Employee removed those items.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Chef provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...grilled chicken was grilled yesterday noon at reach in cooler. Chef date marked.
Bowl or other container with no handle used to dispense food...to go container used as a scooping flour, sugar. Chef discarded containers.
Food stored on floor...flour at prep kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...stirring rod, shaker at bar.
No handwashing sign provided at a hand sink used by food employees at bar.
Working containers of food removed from original container not identified by common name...flour, brown sugar, sugar. Employee labeled.
Jul 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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 - main (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. Dishwasher - bar (Chlorine 0ppm). Observed empty container of sanitizer. Operator added new solution and primed unit. Chlorine 100ppm.
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 procedures page to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
In-use ice scoop stored on soiled surface between uses. Upstairs. Operator removed.
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.