DirtyFLRestaurant Inspection Data

PIRANHA PATS

PIRANHA PATS has 7 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

East Commercial Boulevard
Fort Lauderdale, Florida, 33334
The Landlings
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13533486

Met Inspection Standards

2 high, 1 int, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); advised operator change out sanitizer bucket. Operator did. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans at ware washing area before removing clean bowls from dishwasher to be stored, without washing hands. Advised operator of proper handwashing procedures, employee washed hands. 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. chicken wings (123F - Hot Holding) in hot holding unit on line. Per operator items held out of temperature for approximately 30 minutes. Advised operator to reheat to 165F. Operator did. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In prep area handwashing sink used as a dump sink evidenced by food debris in sink. Advised operator of proper use for handwashing sink.

9/29/2025· 5mo ago

Visit ID: 10891959

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dolphin fingers 47F prepped at 10am 9/28/25 Operator discarded item. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.. Blocked by garbage can . At Dishmachine Employee removed garbage ca Corrected On-Site

2/3/2025· 1y 1mo ago

2 high, 1 int, 3 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. Employee drink container stored in reach in cooler next to Deep fryer. Operator removed drink cup Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Bar
  • 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. Employee adjusted dishwasher Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then removed clean dishes from dishwasher. Employee washed hands and put new gloves on Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles containing clear liquid identified as bleach and degreaser located on shelf next to Dishwasher Employee labeled spray bottles Corrected On-Site

11/6/2024· 1y 4mo ago

1 high, 1 int, 1 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed trash can Corrected On-Site

3/18/2024· 1y 11mo ago

Visit ID: 8354626

Met Inspection Standards

2 int, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-12-5:Basic - Stored food not covered. Cooked Beef in Walk In Cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by vegetable storage can. Employee removed cans Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed utensil in handwash Corrected On-Site

9/6/2023· 2y 6mo ago

Visit ID: 8491679

Met Inspection Standards

1 basic

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of fry station reach-in cooler. Warning - From follow-up inspection 2023-09-06: **Time Extended**

9/5/2023· 2y 6mo ago

Visit ID: 8491539

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in flip top handle in contact with shredded Parmesan cheese and shredded cheddar cheese. Operator removed. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of fry station reach-in cooler. Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop stored in unclean water at or above 135 degrees Fahrenheit on expo line Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top fry station batter (55-56F - Cold Holding) . Operator voluntary discarded. Observed in flip top cooler sliced American cheese (47-49F - Cold Holding); sliced Swiss cheese (47-49F - Cold Holding); pasta salad (48F - Cold Holding); macaroni and cheese (55F - Cold Holding) 6 drawers below cook line , raw shrimp (52F - Cold Holding); hamburger (46-48F - Cold Holding); chicken (47F - Cold Holding) salmon (50F - Cold Holding); per operator less than three hours. Employee placed items in cooler . **Corrective Action Taken** Warning
  • 41-21-4:Intermediate - Original container of toxic degreaser and sanitizer substance or chemical does not bear the manufacturer's label at dish washing station. Operator labeled. Corrected On-Site Warning