TOP HAT
415 NE 3RD STREET, Fort Lauderdale FL 33301 · 954-900-3896
Last inspected Jul 21, 2026 · 9 visits since March 2024
SEP 24
MAR 25
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 door glass fridge - expo - salmon mixed with cream cheese prepared on site date marked 2-20. 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--2024069068 | Sep 26, 2024 | Feb 13, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese skewer (51F - Cold Holding). The skewers are intended for Bloody Mary's and stored at room temperature next to the ice bin. The skewers have been out of refrigeration for less than 4 hours. The skewers were returned to the refrigerator to chill and cold hold.
Toxic substance/chemical improperly stored. On the cook line, two bottles of sanitizer were hanging in the sheet pan with bread and clean pans. The bottles were moved
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Spray bottle containing toxic substance not labeled. On the cook line, two bottles of sanitizer were not labeled. The chef labeled the bottles
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. On the cook line, in the cup of salt and pepper, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
Food stored on floor. In the walk in freezer, chicken thighs were stored on the floor. The item was moved up
Raw fruits/vegetables not washed prior to preparation. In the cook line reach in cooler, cut avocados with the sticker still attached. The avocados were removed and the stickers were removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the bar, Sanitizer Bucket (Quaternary 0ppm). The solution was corrected to 200ppm Quaternary
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite.
Handwash sink not accessible for employee use at all times. In the dry storage area, the hand sink is obstructed by an empty speed rack and cases of single service items. The items were moved to make the sink accessible.
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 curing bacon for flavor using Pink Salt containing Sodium Nitrite.
Spray bottle containing toxic substance not labeled. Near the slicer, a spray bottle of sanitizer was not labeled. The chef labeled the bottle
Bowl or other container with no handle used to dispense food. In the bin of sugar, a quart size to go container was stored inside and unused to dispense to food. The container was removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and keys stored on prep table next to steam table. The items were removed.
Food stored on floor. In the dry storage area, cans of tuna were stored on the floor. The cases were moved up.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
2 Cookline Employee failed to wash hands before putting on gloves to initiate a task working with food - preparing customer orders. Reviewed proper hand washing and employees washed hands.
Prep area - 3 door Hoshizaki - Raw soufflés (raw shell egg) stored over ready-to-eat maple syrup. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - feta (45F). Per operator placed in unit approximately 2 hours ago. Observed item in double pan. Operator moved to reach in to quick chill.
Buildup of food debris/soil residue on equipment door handles. Storage area units.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Employee entered Cookline and began working with food - cooking item in grill, without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee properly washed hands.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - cut melon - ambient cooling starting at 9:15am (47-48F - Cooling) at 10am 48-49F. At this rate proper ambient cooling will not occur. Observed item in tall, covered plastic container. Operator moved items to sheet pan in walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - matzo balls (125-155F - Hot Holding). Per operator holding less than an hour. Operator increased heat.
Triple door - Hoshizaki - Raw smoked stored over ready-to-eat bread. Operator stored all items properly.
Cookline - Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Floor area(s) covered with standing water. Around ice machine.
Floor soiled/has accumulation of debris. Under dry storage shelving. Operator cleaned during inspection.
Food not stored at least 6 inches off of the floor. Case of tuna stored under shelf in dry storage area. Operator stored properly.
Ice scoop handle in contact with ice - bar area. Operator stored properly.
Standing water in floor drain/floor drain draining very slowly. Under triple sink.
Sep 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw pork bacon. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline - ice bath - pooled raw shell eggs (53-55F). Per operator item placed on line 1 hour ago at 8:30am. Observed ice/water solution too low. Item not prepped or portioned today. Operator added ice/water - at 10am 40F. -Cookline - left flip top - cooked egg yolks (57-60F); Cole slaw slaw (57-60F); cheese (57-60F). Per operator items placed in unit 1.5 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Spray bottle containing toxic substance not labeled. Front counter. Operator labeled.
Food stored on floor. Cases of items stored on floor in walk in freezer. Operator stored items properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 126F. Operator moved to heat source.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - 2 Sanitizer Buckets (Quaternary 0ppm). Operator made new solution. Quat 200ppm.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Tank by back door. Inspection report will be emailed to fire Marshall for review. For reporting purposes only.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 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...over 200+++ppm. Repair service arrived during inspection. Chlorine 100 ppm
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... cheese 50F in reach in cooler at front line, food not prepped or portion today, cheese being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen, it was prepped with raw eggs at 9 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50F in reach in cooler at front line, food not prepped or portion today, cheese being held more than 4 hours. Stop sale issue, chef discarded food. Hamburg 50F, chicken 49F, milk 45F, sea food salad 50F, chicken salad 50F in flip top reach in cooler across from flat grille at kitchen. Food not prepped or portion today, food being held less than 4 hours, employee removed food to walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen, it was prepped with raw eggs at 9 am. Stop sale issue. Chef discarded food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cheese was opened over 24 hours at reach in cooler. Chef discarded cheese.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Spray bottle containing toxic substance not labeled...several sanitizer spray bottles. Employee labeled.
Clean utensils knives stored between equipment at cook line,employee removed.
Food stored on floor.several boxes on the floor at walk in freezer. Chef properly stored.
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table.
Exterior door has a gap at the threshold that opens to the outside.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 15 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. Chlorine 0-ppm, repair service arrived during inspection. Chlorine 100ppm.
Employee touched face with gloved hand and then handled cleaned utensils. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary levels in triple sink at front counter at 50 ppm. Operator corrected to 150ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pancake batter with raw shell eggs over salad dressing in Walk in cooler. Operator corrected 2. Raw shell eggs over ready to eat fruits in walk in cooler. Operator corrected. 3. Raw smoked salmon over ready to eat cut fruits in left flip top at cookline. Operator Corrected. 4. Raw beef patties over ready to eat French fries in continental cookline cooler Operator corrected.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 door glass fridge - expo - salmon mixed with cream cheese prepared on site date marked 2-20. See stop sale.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs in pan on shelves in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - hard boil eggs 41F-53F at left flip top cooler. In unit less than 2 hours. Observed food stored above fill line. Operator moved to different container for quick chill. Foods not prepared or portioned today. 2. Expo wait station: Glass door reach- in: salmon mixed with cream cheese (51F - Cold Holding); cut lettuce (50F - Cold Holding); potatoes latkes (50F) per operator items in unit less than 2 hours. Food not prepared or portioned today. Operator moved items to walk in to quick chill - smoke salmon cream cheese see stop sale.
Handwash sink not accessible for employee use at all times. Hand washing sink in storage room and dishwashing area blocked by rolling racks. Operator removed.
Cloth used as a food-contact surface. Cookline line left flip top, cheese stored on top of non food grade terry cloth towel. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris under dry storage area shelving. Operator cleaned.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in kitchen cookline. Employee stored properly.
Stored food not covered. Front counter reach in ice cream not covered. Operator covered.
Working containers of food removed from original container not identified by common name. Observed bottle of oil not labeled at cook line. Operator corrected.
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.