THEOS ESTIATORIO
1826-1828 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954.404.3040
Last inspected Sep 11, 2025 · 7 visits since February 2024
APR 24
FEB 25
MAR 25
AUG 25
SEP 25
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw fish. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began working with food - without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened 4 days ago. Operator date marked.
Show the remaining 1 finding ▾
Cookkine - In-use knife stored in crack between flip top and counter. Operator removed.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
2 Employees entered kitchen and began working with food, without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw lamb. Operator removed stored all items properly.
Handwash sink used for purposes other than handwashing. Cookline hand sink with utensils in sink. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - fresh garlic in oil; butter. Items properly time stamped. No written procedures. Provided Time as a Public Health Control form to operator. Operator filled out during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline - low boy - soup - per operator prepared 2 days ago. Operator date marked.
In-use knife/knives stored in cracks between pieces of equipment. Cookline flip top - operator removed.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At coffee station, milk opened more than 24 hours not date marked. Operator date marked milk
Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with two bottles.operator removed bottles.
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. In prep kitchen reach in freezer, frozen ready to eat foods bring stored not date marked with preparation date held mor than 24 hours. Discussed with operator that food must be labeled if being held frozen for more than 24 hours.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between equipment. Operator removed knife to be washed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 71°F. Operator discarded water.
Time/temperature control for safety food thawed in an improper manner. In prep kitchen, hotdogs thawing in standing water. Operator turned on running water over hotdogs.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw fish. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - countertop - butter (60F); fresh garlic in oil (60F). Per operator items placed out approximately 1/2 ago. Operator placed on Time as a Public Health Control. Emailed form to operator and reviewed.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline - cooked potatoes- reheating started at 3:15pm (110-118F - Reheating) at 4:15pm 111-116F. At this rate proper reheating will not occur. Operator moved item to oven to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Handwash sink not accessible for employee use at all times. Utensils in cookline hand sink. Operator removed.
Employee eating in a food preparation or other restricted area. Employee eating in prep kitchen. Employee moved to dining area.
Food stored in a location that is exposed to splash/dust. Containers of sauce stored under cookline hand sink paper towels. Operator removed items.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Operator removed.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep room - raw chicken stored over ready to eat cooked lobster. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - triple low boy - raw lamb stored over ready to eat cooked lamb. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator. Asterisk needed on advisory. Operator began updating menus during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Operator filled out during inspection.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right - flip top - cheese (41-60F). Per operator item placed our 1/2 hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. Countertop - cookline - fresh garlic in oil (74F); butter (65F). Per operator items out for 1/2 hour. Operator placed on Time as a Public control. Provided operator TPHC form.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Bar area. Operator labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 76F. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted.
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.