TOSSED
TOSSED maintains a 3.4/5 food safety rating based on 7 health department inspections in FORT LAUDERDALE. Recent inspections show improving food safety practices.
Last inspection: 3 weeks ago · 7 reports on file
2448 E SUNRISE BLVD SUITE F
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 7 health inspection reports
All Inspection Reports
3/20/2026· 3w ago
Visit ID: 13655169
Met Inspection Standards1 int
- 11-26-1:Intermediate - - From initial inspection : 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. New employee less than 60 days missing signed reporting agreement. Spanish version printed, read, and signed during inspection. Corrected On-Site - From follow-up inspection 2026-03-20: **Time Extended**
3/19/2026· 4w ago
Visit ID: 13556847
Follow-up Inspection Required2 high, 4 int, 2 basic
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with pepper and salt in bulk containers on storage shelf.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 77F by mini freezer at front counter.
- 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 fliptop unit at front counter, cooked wings (48F - Cold Holding); sliced cheddar cheese (47F); sliced tomatoes (47F); cooked sausage (48F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit at front counter, cooked wings (48F - Cold Holding); sliced cheddar cheese (47F); sliced tomatoes (47F); cooked sausage (48F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at front counter prep/dump sink because sanitizer bucket in hand sink. Reviewed with employee to only use hand wash sinks. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Unknown debris on can opener blade.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter right hand sink blocked with sanitizer bucket. Employee removed from sink. Corrected On-Site
- 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. New employee less than 60 days missing signed reporting agreement. Spanish version printed, read, and signed during inspection. Corrected On-Site
10/22/2025· 5mo ago
Visit ID: 10910458
Met Inspection Standards4 high
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cashed out customer then put on gloves and prepared an order with ready to eat foods - sandwich with deli meats. Second employee touched soiled utensils then picked up clean utensils without washing hands. Reviewed proper procedures and employees washed hands. Corrected On-Site
- 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. Observed employee washing dishes - dipped items in quaternary solution for less than 10 seconds. Reviewed proper procedures and employee placed items back into sanitizer. **Corrective Action Taken**
- 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. Front counter - left open top - Tuna salad (46F); corn/bean mixture (55F). Per operator items held in unit overnight. No items 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. Front counter - left open top - Tuna salad (46F); corn/bean mixture (55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
3/26/2025· 1y ago
Visit ID: 10720449
Met Inspection Standards1 int, 1 basic
- 14-69-4:Basic - Ice buildup in front counter reach-in freezer and walk-in freezer.
- 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.
11/14/2024· 1y 5mo ago
Visit ID: 8784762
Met Inspection Standards2 basic
- 35A-03-4:Basic - Dead roaches on premises. -3 dead roaches along wall next to employee storage lockers by kitchen door, operator cleaned and sanitized the area during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Front line steam table; water 84F, operator discarded water and stored dry. Corrected On-Site
3/22/2024· 2y ago
Visit ID: 8591035
Met Inspection Standards1 int, 2 basic
- 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 (Chlorine 0ppm). Operator added solution and primed. Chlorine 100ppm. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer around top of door. Repeat Violation
- 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