DirtyFLRestaurant Inspection Data

LAUDY BAR

LAUDY BAR maintains a 1.5/5 food safety rating based on 5 health department inspections in FORT LAUDERDALE. Food safety practices have remained consistent.

433 NW 1 AVE

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 10892247

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cookline prep table. Reviewed proper procedures and employee removed food. Corrected On-Site
  • 14-69-4:Basic - Ice buildup on bottom of reach-in freezer - low boy on cookline and in walk in freezer around fan. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw pork bacon then changed gloves and handled ready to eat food without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw fish stored over ready to eat sausage. Operator stored all items properly. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle steam table unit - short rib (105-115F - Hot Holding); meatballs (105-107F - Hot Holding). Per operator items holding almost 5 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle steam table unit - short rib (105-115F - Hot Holding); meatballs (105-107F - Hot Holding). Per operator items holding almost 5 hours. See stop sale.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in triple sink. Reviewed proper hand washing and employee rewashed hands in hand sink. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10826493

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose. Repeat Violation Warning - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well. Warning - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning - From follow-up inspection 2025-06-24: Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. Reviewed proper cooling procedures. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning - From follow-up inspection 2025-06-24: 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. Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. Reviewed proper cooling procedures. See stop sale. Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. Warning - From follow-up inspection 2025-06-24: Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. Admin Complaint

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10770746

  • 14-11-5:Basic - Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose. Repeat Violation Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well. Warning
  • 14-69-4:Basic - Ice buildup in reach-in Cookline low boy freezer - bottom of unit. 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. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 08A-05-6:High Priority - Cookline flip top - Raw fish stored over ready-to-eat prosciutto. Operator stored all items properly. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef to place on grill, then touched ready to eat cooked chicken without washing hands. Cook washed hands and put on new gloves. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee used personal cell phone and then grabbed tongs and began cooking items without washing hands. Reviewed proper hand washing and employee properly 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 200ppm. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ PIC - Sergio Velazquez Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site 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. 3 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Repeat Violation Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 1/31/2025

Inspection #: Visit ID: 8742888

  • 14-11-5:Basic - Equipment in poor repair. Cookline flip top - right side door hinges in disrepair.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Right bar soda gun.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee entered cookline and began working with food at oven without first washing hands. Reviewed proper hand washing and employee washed hands. 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. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Right bar soda gun visibly soiled.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Wantons on dinner menu and eggs Benedict on breakfast menu. Reviewed menu updating. Operator printing new menus.
  • 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.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 02A-01-4: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. Provided oyster advisory to operator and operator posted. Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8576311

  • 14-69-4:Basic - Ice buildup in walk-in freezer - around condensing fan.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw seafood stored over ready to eat cooked chicken. Operator stored all items properly. Corrected On-Site