DirtyFLRestaurant Inspection Data

FOXY BROWN

Health inspection records show FOXY BROWN in FORT LAUDERDALE has 10 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

476 North Federal Highway
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 10 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643510

Follow-up Inspection Required

1 high, 2 int

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2026-03-04: **Time Extended**
  • 03G-41-2:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite. Warning - From follow-up inspection 2026-03-04: **Time Extended**
  • 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. Establishment is curing bacon for flavor using Pink Salt containing Sodium Nitrite. Warning - From follow-up inspection 2026-03-04: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 13585638

Follow-up Inspection Required

4 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler, raw shell eggs were stored over marshmallow, yogurt and cheese. The eggs were moved to another cooler. Corrected On-Site
  • 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. In the double door reach in cooler, yogurt (47F - Cold Holding); pulled pork (47F - Cold Holding); pico (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo, honey butter (55F - Cold Holding). The butter was stored at room temperature. The butter was out less than 1 hour. The butter was returned to the refrigerator In the double door reach in cooler, yogurt (47F - Cold Holding); pulled pork (47F - Cold Holding); pico (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03G-41-2:Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite. 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. Establishment is curing bacon for flavor using Pink Salt containing Sodium Nitrite. Warning

12/2/2025· 4mo ago

Visit ID: 13585378

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers- raw shrimp (49-50F); raw beef (49-50F); raw chicken (49-50F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2025-12-02: Cookline - drawers- no TCS items in unit. Repair service on site. **Time Extended**

12/1/2025· 4mo ago

Visit ID: 10882571

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 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. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is repaired. **Corrective Action Taken** Warning
  • 12A-02-4:High Priority - Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers- raw shrimp (49-50F); raw beef (49-50F); raw chicken (49-50F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - low boy - raw chicken ambient cooling 2 hours at 2:30pm (50F - Cooling) at 3:10pm 49-50F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish employee washed hands in dish sink. Reviewed proper procedures and employee washed hands in proper hand sink. Corrected On-Site Repeat Violation Warning
  • 01C-03-4:Intermediate - Two mussel tags not marked with last date served. Reviewed proper procedures with operator. Repeat Violation Warning

3/6/2025· 1y 1mo ago

Visit ID: 8992501

Met Inspection Standards

4 high, 2 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-07-4:Basic - Several Employee beverage containers on a food preparation table/shelf - next to clean equipment/utensils. Operator stored all drinks properly. Corrected On-Site
  • 01B-01-4:High Priority - Dented can cream corn #10 can present. See stop sale.
  • 12A-16-4:High Priority - Employee entered Cookline, put on gloves and began working with ready to eat food, without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 01B-14-4:High Priority - Walk in cooler - 7 raw Shell eggs stored with cracks or broken shells. See stop sale.
  • 08A-05-6:High Priority - Walk in cooler - Raw shell eggs stored over ready-to-eat raw vegetables. Back prep reach in cooler - raw pork bacon stored over ready-to-eat cooked chicken. Operator stored all items properly. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper procedures and employee properly washed hands. Corrected On-Site
  • 01C-03-4:Intermediate - Some Mussel tags not marked with last date served. Repeat Violation

10/2/2024· 1y 6mo ago

Visit ID: 8992391

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. Repeat Violation Warning - From follow-up inspection 2024-10-02: Observed same. **Time Extended**

10/1/2024· 1y 6mo ago

Visit ID: 8721568

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Dry storage - bowl in Dry Rice. Salad prep - bowl in Quinoa. And bowl in diced tomatoes. Operator removed all bowls. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Prep area countertop - Fish and beef thawing in containers of standing water. Operator moved to sink and turned on cold water to continue thawing. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - Main (Temperature 142F). Operator set up triple sink for sanitizing. 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. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not 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 - grill drawers - raw fish (49-51F); raw beef burgers (49-51F). Per operator item held in unit under 4 hours. Not prepped or portioned today. Operator moved items to freezer to quick chill. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale. 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
  • 01C-03-4:Intermediate - Some mussel tags not marked with last date served. Repeat Violation Warning

5/15/2024· 1y 11mo ago

Visit ID: 8485071

Met Inspection Standards

3 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip tops
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm. Operator called for service, instructed operator to use main dishwasher until repaired **Corrective Action Taken**
  • 41-24-4:High Priority - Pesticide-emitting strip present in bar area. Operator removed and discarded Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp/salmon stored above cooked chicken wings in drawers under flat top unit. Operator reorganized Corrected On-Site
  • 01C-03-4:Intermediate - Mussel tags not marked with last date served. Recent tags marked Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

8/29/2023· 2y 7mo ago

Visit ID: 8484976

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer - around door and around condensing fans. Warning - From follow-up inspection 2023-08-29: Basic - Ice buildup in walk-in freezer - around door and around condensing fans. Warning **Time Extended**

8/28/2023· 2y 7mo ago

Visit ID: 8343680

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer - around door and around condensing fans. Warning
  • 01B-01-4:High Priority - Dented can present. 1-#10 can tomatoes. See stop sale. Warning
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (50-53F); raw beef burgers (50-53F); cooked chicken wings (50-53F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); caramelized onions (45-48F); cooked pasta (45-48F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 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
  • 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. Bolo sauce, per operator prepared 2 days ago. Operator properly date marked. Corrected On-Site Warning