DirtyFLRestaurant Inspection Data

EVELYNS

With 6 inspections documented, EVELYNS maintains a 2.0/5 food safety rating in FORT LAUDERDALE. Recent inspections show improving food safety practices.

525 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/13/2025

Inspection #: Visit ID: 13519305

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Cookline - grill drawers - Raw fish stored over ready-to-eat hot dogs. Operator stored all items properly. Corrected On-Site Warning - From follow-up inspection 2025-09-13: Observed same - Cookline - grill drawers - Raw fish stored over ready-to-eat hot dogs. Operator stored all items properly. Admin Complaint Corrected On-Site
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. See stop sale. Warning - From follow-up inspection 2025-09-13: Currently no items present that operator has reduced oxygen packaged. **Time Extended**

Inspection Date: 9/12/2025

Inspection #: Visit ID: 10893684

  • 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. C5 walk in - chicken stock (52F); white bean soup (45-46F); fortified chicken stock (45F). Per operator all items were prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - pomodoro - cooling 1 hour at noon (65-93F - Cooling) at 12:40pm 57-88F. At this rate proper cooling will not occur. Observed item in tall, plastic covered container. Operator placed item in metal container and in ice bath to expedite cooling. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Cookline - grill drawers - Raw fish stored over ready-to-eat hot dogs. Operator stored all items properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. See stop sale. 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. C5 walk in - chicken stock (52F); white bean soup (45-46F); fortified chicken stock (45F). Per operator all items were prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 03G-50-1:Intermediate - 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. Cooked carrots and cooked beets reduced oxygen packaged on site on 9-9. Also, steak sauce with Time/Temperature ingredients reduced oxygen packaged on site on 9-9. See stop sale. Warning

Inspection Date: 1/8/2025

Inspection #: Visit ID: 10754961

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of Plastic water bottles stored on floor in beverage walk in. Operator stored properly. Corrected On-Site
  • 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 - potatoes (109-118F - Hot Holding) per operator holding approximately 2 hours. Operator placed on Time as a Public Health Control. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep cookline. Operator replaced. Corrected On-Site

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8781094

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Items stored on floor under shelving in walk in freezer - containers of lamb, containers of French fries. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep room - spoons in water 68F. Operator removed. Corrected On-Site
  • 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. Right side main walk in - cooked pasta cooling 3 hours at 11:30am (49-50F) at 12:20pm 46-47F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep room - hand sink blocked by rolling cart. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar - hand sink used to rinse blender parts. Operator removed items. 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. Sushi rice. Sent Time as a Public Health control form to operator. Operator filled out during. Inspection. Corrected On-Site Repeat Violation

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8569208

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - liquor unit - oranges and lemons stored less than 6" from floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored behind raw beef burgers. Seafood walk in - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly. 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. Sushi rice. Provided Time as a Public Health Control Form to operator and reviewed.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator provided proof that boilers were inspected on 4-30-2024, however No certification received.

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8380097

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in beans. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ham and bread stored on floor in walk in freezer.
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean plates without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over cooked crab in protein walk in cooler. Operator stored all items properly. 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. Emailed to operator and reviewed. **Corrective Action Taken**
  • 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.