DirtyFLRestaurant Inspection Data

LIVIA BAR & GRILL

LIVIA BAR & GRILL in FORT LAUDERDALE has 5 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

500 N ANDREWS AVE, STE 106

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10943012

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator added sanitizer. Quaternary 200ppm. Corrected On-Site
  • 08A-05-6:High Priority - Cooking drawers - Raw chicken stored over ready-to-eat cooked potatoes. Operator stored all items properly. Corrected On-Site
  • 12A-16-4:High Priority - Employee put on gloves and began working with food - arranging items in food pans - without first washing hands. Second employee entered kitchen from outside and began washing dishes without first washing hands. Reviewed proper hand washing and employees washed hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection. Corrected On-Site Repeat Violation
  • 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar - spray bottle with sanitizer. Operator labeled. Corrected On-Site

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10743007

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between cooler and spice wrack in kitchen. Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled in kitchen
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator inverted Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler cooked pasta (46F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Operator placed food on ice to quick chill. Food not prepared or portioned today **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with mold like substance

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8735808

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Operator stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Magnetic knife rack in kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chest freezer - raw fish stored over ready to eat turkey stock. Operator stored all items properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo . Operator began updating menus during inspection. **Corrective Action Taken**

Inspection Date: 6/22/2024

Inspection #: Visit ID: 8554584

  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observe at dry storage shelf.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe tomato sauce (90-115F - Hot Holding). Operator reheated to above 165°F tomato sauce (171F - Reheating). 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. Person in charge chef Brian did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer Repeat Violation

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8471988

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back ice machine. Operator replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By back ice machine. Operator replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled. Corrected On-Site