EARLS KITCHEN + BAR
Health inspection records show EARLS KITCHEN + BAR in FORT LAUDERDALE has 4 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.
1002 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 10/9/2025
Inspection #: Visit ID: 10883452
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured - by ice machines.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By ice machines.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
- 12A-18-4:High Priority - Observed 2 Cookline Employee dry hands on aprons. Reviewed proper handwashing procedures and employees properly washed and dried hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw oysters stored over ready to eat cooked beef and cooked pork. 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 - oven - Chantilly cream (59F). Per operator item placed in unit approximately 2 hours ago. Observed item in double pan. Operator placed in ice bath to quick chill. 45 minutes later 41F. Cookline - sushi - salmon (48F). Per operator item placed in unit approximately 2 hours ago. Operator moved item to freezer to quick chill. 45 minutes later 38F. Corrected On-Site 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 -peppercorn sauce (125F - Hot Holding), per operator holding approximately 3 hours. Operator immediately moved to grill to reheat. **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. Expo - 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. Downstairs bar soda gun. Operator cleaned during inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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. Sushi rice, mashed potatoes and Cookline butter. Operator filled out time as a public health control form during inspection. Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Some oyster tags not marked with last date served. Reviewed proper procedures. Repeat Violation
Inspection Date: 6/21/2025
Inspection #: Visit ID: 10864678
- N/A:No Violations Were Observed
Inspection Date: 6/20/2025
Inspection #: Visit ID: 10864541
- 36-22-4:Basic - Floor area(s) covered with standing water. Upstairs bar and downstairs by ice machines. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer on condensing fan. 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 noodles (53-54F); cooked beef (49F). Per operator items held in unit 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. Cookline - cold bar - clam sauce (50-52F); truffle cream (50-52F); spicy tomato (50-52F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Corrective action taken. Walk in cooler - cooked noodles (53-54F); cooked beef (49F); raw chicken (48F). Per operator items held in unit overnight. Observed ice buildup on condensing fan. No items prepped or portioned today. Operator immediately cooked chicken. Other items - see stop sale. Warning
- 03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cookline - cooked rice - placed out at 130F. Operator removed to reheat. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary over 500ppm). Operator diluted solution. Quaternary 400ppm. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
- 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. Provided time as a public health control form to operator and reviewed. Warning
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Reviewed proper procedures. Warning
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted at hostess stand during inspection. Corrected On-Site Warning
Inspection Date: 2/7/2025
Inspection #: Visit ID: 10736013