DirtyFLRestaurant Inspection Data

BATCH NEW SOUTHERN KITCHEN AND TAP FORT LAUDERDALE

Northeast 5th Terrace
Fort Lauderdale, Florida, 33394
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10756061

  • 16-03-4:Basic - Accumulation of debris inside bar warewashing machine - around door door. Operator cleaned during inspection. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline cooked rice. Operator stored properly. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Expo reach in next to soda fountain.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Cookline - paper towel dispenser stored above open top unit - beans directly below exposed to splash when retrieving paper towels.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cookline - washed/cut avocado in container of unwashed avocados. Operator removed. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, took off gloves, put on new gloves and touched ready to eat bread, without washing hands. Reviewed proper hand washing and cook properly washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked beef (41-52F); cooked wings (41-46F). Per operator items placed in unit approximately 1/2 hour ago from walk in cooler. No items prepped or portioned today. Operator moved items back to walk in to quick chill. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cookline - milk - per operator opened 2 days ago. Operator date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8780788

  • 36-34-5:Basic - Ceiling vents and wall soiled with accumulated food debris, grease, dust, or mold-like substance - prep room.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded cheese - cookline drawers. Operator removed. Corrected On-Site
  • 06-09-1:Basic - Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
  • 01B-02-5:High Priority - 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. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Expo butter. Operator properly time marked. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline waffle batter, rice and butter. Expo butter. Provided Time as a Public Health Control form to operator and reviewed. Operator filled out form during inspection. Corrected On-Site

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8379747

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar - Dishwasher (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is functioning properly.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw ground beef stored over ready to eat cooked pork. Cookline left flip top - raw shell eggs stored over ready to eat cooked potatoes. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (48-51F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8458918

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (43-49F). Flip top next to heat source. Per operator items placed in unit less than 2 hours ago. Operator placed ice on items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (128F - Hot Holding). Per operator holding for less than an hour. Operator moved item to oven to reheat. **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Reviewed proper procedures with operator. Operator marked container. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site Repeat Violation
  • 01C-03-4:Intermediate - Some Oyster tags not marked with last date served. Reviewed proper procedures with operator. **Corrective Action Taken** Repeat Violation