DirtyFLRestaurant Inspection Data

BIG CITY TAVERN

BIG CITY TAVERN maintains a 3.2/5 food safety rating based on 7 health department inspections in FORT LAUDERDALE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

609 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13543880

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the pastry shop, the confectionary sugar had a pint sized container stored inside and used to dispense the food. The item was removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the grill, the spray bottle of oil was not labeled. The chef labeled the bottle Corrected On-Site

10/9/2025· 5mo ago

Visit ID: 13543455

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-10-09: Observed same. **Time Extended**

10/8/2025· 5mo ago

Visit ID: 10937951

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer at bar. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Quaternary 400ppm. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes and then picked up clean silverware without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 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. Walk in cooler - cooked meatballs (45-46F); bolo sauce (45F); cooked chicken (45F); mashed potatoes (45-46F); Caesar dressing (45F); chicken corn chowder (45-46F). Per operator holding in walk in overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked meatballs (45-46F); bolo sauce (45F); cooked chicken (45F); mashed potatoes (45-46F); Caesar dressing (45F); chicken corn chowder (45-46F). Per operator holding in walk in overnight. No items prepped or portioned today. See stop sale. 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 - grill - cooked vegetables (119F - Hot Holding). Per operator holding 1/2 hour. Reviewed proper hot holding. Operator placed on Time as a Public Health Control. Provided form to operator. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

3/24/2025· 11mo ago

1 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table employee cups stored on table where food is bring preparation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, equipment wet nesting. Operator moved utensils to properly dry Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cut tomatoes (45F - Cold Holding); cooked onions (43F - Cold Holding). Operator stated held less than 1 hour.

1/29/2025· 1y 1mo ago

1 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Bar soda guns.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 150ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee entered cookline, put on gloves and began working with food - cooking a hamburger - without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo soda gun and 1 bar soda gun.
  • 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Brunch and Lunch menu states, "Fresh Orange Juice from Pompano Beach" however establishment is serving commercially produced orange juice from their purveyor. Admin Complaint
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 12 by office door. Inspector will email inspection report to fire marshal for review.

6/4/2024· 1y 9mo ago

Visit ID: 8650712

Met Inspection Standards

1 high, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked portioned rice (45-53F - Cold Holding). As per Operator, rice was moved from walk-in cooler to make table approximately 2 hours prior at 3:00PM. Operator placed a cover on bin and covered with bags of ice to cool down. Retested 41F ** Corrected On-Site** Corrected On-Site

4/10/2024· 1y 11mo ago

Visit ID: 8352012

Met Inspection Standards

6 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at back kitchen prep area. Operator removed water from floor. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination at server station. Operator turned containers over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed open container of cooked chicken wings in walk-in cooler. Operator covered. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not inverted. Operator turned mop over. Corrected On-Site