TOP HAT
415 Northeast 3rd Street
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
5
Intermediate
0
Basic
6
Total
11
Inspection Details:
- 21-38-4:Basic - Cookline - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Around ice machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dry storage shelving. Operator cleaned during inspection. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of tuna stored under shelf in dry storage area. Operator stored properly. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice - bar area. Operator stored properly. Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under triple sink.
- 12A-16-4:High Priority - Employee entered Cookline and began working with food - cooking item in grill, without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
- 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. Walk in cooler - cut melon - ambient cooling starting at 9:15am (47-48F - Cooling) at 10am 48-49F. At this rate proper ambient cooling will not occur. Observed item in tall, covered plastic container. Operator moved items to sheet pan in walk in to quick chill. **Corrective Action Taken**
- 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 - matzo balls (125-155F - Hot Holding). Per operator holding less than an hour. Operator increased heat. **Corrective Action Taken**
- 08A-05-6:High Priority - Triple door - Hoshizaki - Raw smoked stored over ready-to-eat bread. Operator stored all items properly. Corrected On-Site
Food safety inspection conducted on 3/21/2025 revealed 11 total violations (5 high priority, 0 intermediate, 6 basic).
Inspection on 9/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/26/2024
High Priority
2
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Cases of items stored on floor in walk in freezer. Operator stored items properly. Corrected On-Site Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 126F. Operator moved to heat source. **Corrective Action Taken** Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - 2 Sanitizer Buckets (Quaternary 0ppm). Operator made new solution. Quat 200ppm. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw pork bacon. Operator stored all items properly. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline - ice bath - pooled raw shell eggs (53-55F). Per operator item placed on line 1 hour ago at 8:30am. Observed ice/water solution too low. Item not prepped or portioned today. Operator added ice/water - at 10am 40F. ** Corrected on site** -Cookline - left flip top - cooked egg yolks (57-60F); Cole slaw slaw (57-60F); cheese (57-60F). Per operator items placed in unit 1.5 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front counter. Operator labeled. Corrected On-Site Repeat Violation Warning
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Tank by back door. Inspection report will be emailed to fire Marshall for review. For reporting purposes only.
Food safety inspection conducted on 9/26/2024 revealed 7 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 5/28/2024
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils knives stored between equipment at cook line ,employee removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor.several boxes on the floor at walk in freezer . Chef properly stored . Corrected On-Site
- 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...over 200+++ppm. Repair service arrived during inspection. Chlorine 100 ppm Corrected On-Site Repeat Violation
- 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... cheese 50F in reach in cooler at front line , food not prepped or portion today , cheese being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen , it was prepped with raw eggs at 9 am .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50F in reach in cooler at front line , food not prepped or portion today , cheese being held more than 4 hours. Stop sale issue, chef discarded food . Hamburg 50F, chicken 49F, milk 45F, sea food salad 50F, chicken salad 50F in flip top reach in cooler across from flat grille at kitchen. Food not prepped or portion today, food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken** Repeat Violation
- 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...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen , it was prepped with raw eggs at 9 am . Stop sale issue . Chef discarded food. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cheese was opened over 24 hours at reach in cooler . Chef discarded cheese . Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...several sanitizer spray bottles. Employee labeled. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 3/5/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table. Warning - From follow-up inspection 2024-03-05: Observed same. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-03-05: Observed same. **Time Extended**
Food safety inspection conducted on 3/5/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/4/2024
High Priority
7
Intermediate
1
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Cookline line left flip top, cheese stored on top of non food grade terry cloth towel. Operator removed. Corrected On-Site Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris under dry storage area shelving. Operator cleaned. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in kitchen cookline. Employee stored properly. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Front counter reach in ice cream not covered. Operator covered. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bottle of oil not labeled at cook line. Operator corrected. Corrected On-Site Warning
- 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. Chlorine 0-ppm, repair service arrived during inspection. Chlorine 100ppm. Corrected On-Site Warning
- 12A-10-4:High Priority - Employee touched face with gloved hand and then handled cleaned utensils. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves. Corrected On-Site Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary levels in triple sink at front counter at 50 ppm. Operator corrected to 150ppm. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pancake batter with raw shell eggs over salad dressing in Walk in cooler. Operator corrected 2. Raw shell eggs over ready to eat fruits in walk in cooler. Operator corrected. 3. Raw smoked salmon over ready to eat cut fruits in left flip top at cookline. Operator Corrected. 4. Raw beef patties over ready to eat French fries in continental cookline cooler Operator corrected. Corrected On-Site Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 door glass fridge - expo - salmon mixed with cream cheese prepared on site date marked 2-20. See stop sale. Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs in pan on shelves in walk in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - hard boil eggs 41F-53F at left flip top cooler. In unit less than 2 hours. Observed food stored above fill line. Operator moved to different container for quick chill. Foods not prepared or portioned today. 2. Expo wait station: Glass door reach- in: salmon mixed with cream cheese (51F - Cold Holding); cut lettuce (50F - Cold Holding); potatoes latkes (50F) per operator items in unit less than 2 hours. Food not prepared or portioned today. Operator moved items to walk in to quick chill - smoke salmon cream cheese see stop sale. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in storage room and dishwashing area blocked by rolling racks. Operator removed. Corrected On-Site Warning
Food safety inspection conducted on 3/4/2024 revealed 15 total violations (7 high priority, 1 intermediate, 7 basic).