DirtyFLRestaurant Inspection Data

EPAZOTE MEXICAN RESTAURANT

EPAZOTE MEXICAN RESTAURANT has 8 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

6206 North Federal Highway
Fort Lauderdale, Florida, 33308
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13481565

Met Inspection Standards

2 high, 2 int, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3, 8 ounce packages of reduced oxygen packaged fish thawed overnight in front counter flip top still in vacuum. Reviewed proper procedures. See stop sale.
  • 08A-05-6:High Priority - Front counter - small grill flip top - Raw chicken stored over/not properly separated from ready-to-eat washed cut lettuce. Operator stored all items properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3, 8 ounce packages of reduced oxygen packaged fish thawed overnight in front counter flip top still in vacuum. Reviewed proper procedures. See stop sale.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass door unit - tres leches - per operator prepared 4 days ago. Reviewed date marking.

8/4/2025· 7mo ago

Visit ID: 10900571

Met Inspection Standards

1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in standing water 82F, operator discarded. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cookline. Operator removed and replaced wiping cloth. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front line triple sink, operator identifies as bleach. Operator labeled. Corrected On-Site Repeat Violation

3/19/2025· 11mo ago

  • N/A:No Violations Were Observed

3/18/2025· 11mo ago

5 high, 4 int, 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. Observed employee personal cell phone next to cleaned equipment above triple sink at front counter. Operator removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. 1. Observed plastic container of oil stored on the floor at the front counter. Operator removed. 2. Observed plastic water bottles stored on floor in dry storage area. Operator removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed buckets of hominy 75F - cooling, left on food prep table overnight per operator. See Stop Sale. Warning
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. Observed packaged tres leches and flan prepared at home per operator in reach in cooler in prep area. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1. Observed one live, small flying insect flying at front counter in kitchen. 2. Observed approximately 20 live, small flying insects in box of fresh tomatoes stored on cleaned utensils rack in dry storage area, away from kitchen. Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Per Operator packaged tres leches and flan prepared at home. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed buckets of hominy 75F - cooling, left on food prep table overnight per operator. See Stop Sale. Warning
  • 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. Opened milk in the reach in cooler. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee improperly handwashing at the triple sink in the kitchen. Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed in used basting mop at the cook-line in the kitchen. Operator discarded. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed squirt bottle with yellow toxic substance and spray bottle with white toxic substance not labeled and stored at the triple sink in the ware wash area. Operator labeled bleach and window cleaner. Corrected On-Site Warning

12/3/2024· 1y 3mo ago

2 high, 4 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline; utensils in standing water 82F next to flat top. Operator placed on heat source, water 140F. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee failed to wash hand's before putting on gloves to make customers food order. Reviewed proper hand washing and glove usage with staff, provided handout to person in charge. Employee washed hands and changed gloves. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 Foodborne illnesses with staff. And provided handout. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Front line handwashing sink used as storage for knife, operator removed. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager Hugo Mendez arrived at time of Inspection Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Back prep area, operator provided. Corrected On-Site

2/7/2024· 2y 1mo ago

Visit ID: 8569965

Met Inspection Standards
  • N/A:No Violations Were Observed

2/7/2024· 2y 1mo ago

Visit ID: 8570144

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Operator removed. 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 fish (41-46F). Observed item filled past chill line. Per operator item placed in unit less than 2 hours ago. Operator placed in larger pan and put in unit to quick chill. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup - glass door unit - per operator prepared 3 days ago. Operator date marked. Corrected On-Site

12/8/2023· 2y 3mo ago

Visit ID: 8362776

Follow-up Inspection Required

4 high, 8 int

  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi Mahi in ceviche. Operator removed item from menu until proper parasite destruction records are received. Non-exempt fish may not be served raw or undercooked. Consumer advisory must be in place. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice in hot holding unit in t-shirt bag. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat beans in prep area reach in. Operator stored all items properly. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche and fish ceviche. Reviewed menu updating with operator. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles at front counter. Operator labeled. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter - water 81F. Warning