DirtyFLRestaurant Inspection Data

TIN ROOF

With 6 inspections documented, TIN ROOF maintains a 1.3/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

219 South Andrews Avenue
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13528101

Met Inspection Standards

2 high, 5 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./two ice machines. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./paper cup used to scoop seasoned flour.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above ice machine.
  • 21-05-5:Basic - Cloth used as a food-contact surface./used to store cooked bacon/cook line reach in cooler/ Corrected On-Site
  • 29-18-4:Basic - Drain cover(s) missing./throughout the kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water./by ice machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./throughout the kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./both new bar area hand sinks.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored./on multiple locations.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped vegetables/walk in cooler/ Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned flour. Repeat Violation
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area./several found in kitchen/removed.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./potato salad prepared 10 days ago/walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./new bar area hand sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken broth, cooked chicken wings in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./purple spray bottle at the bar. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./new area bar hand sinks water at 74F.

9/23/2025· 5mo ago

Visit ID: 10898304

Met Inspection Standards

3 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-62-4:Basic - Light not functioning./3 light bulbs, cook line. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes and lettuce stored over shredded and cut lettuce/walk in cooler. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt and pepper container on dry storage shelf. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./dining room. Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired July 2025.

4/10/2025· 11mo ago

Visit ID: 10724318

Met Inspection Standards

2 high, 3 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near ice machine/near exit door. Bar.
  • 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's backpack hanging on food storage rack/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one kitchen cook/ Corrected On-Site
  • 36-62-4:Basic - Light not functioning./one light out, cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned flour not labeled/kitchen. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./bacon jam holding in room temperature at 47F, less than 2 hours/moved back to walk in cooler/emailed time as public health control form.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottle stored with to go cups, kitchen wait area. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./most employee's training certificates expired 2024. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical spray bottle not labeled/bar and kitchen wait area/ Corrected On-Site

11/19/2024· 1y 3mo ago

Visit ID: 8723823

Met Inspection Standards

3 high, 1 int, 7 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on top of cook line reach in cooler/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./two bar hand sinks.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./bar wall behind equipments.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink next to cleaned dish rack.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container, under cook line small prep table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ground beef stored over cooked pork, walk in cooler/ Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes 44F cold holding overnight in cook line reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes 44F overnight, cook line prep cooler.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

4/16/2024· 1y 11mo ago

Visit ID: 8519767

Met Inspection Standards

1 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - family restroom
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - prep cooler at cook line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - in walk in cooler Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind 3 compartment sink
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - in bar Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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.

10/6/2023· 2y 5mo ago

Visit ID: 8343176

Met Inspection Standards

1 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salsa container on sandwich top reach in cooler Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 36-62-4:Basic - Several Light not functioning on hood system
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Spoons on cooks line Corrected On-Site
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. 2 down for repair in men's restroom
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51 Sliced tomatoes 50 Less than four hours per chef Sandwich top cooler across from flat top Moved to other reach in that temping properly for temperature recovery **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for triple sink Chlorine for dish machine Repeat Violation