EARLS KITCHEN + BAR
1002 E LAS OLAS BLVD · FORT LAUDERDALE · Broward County · FL 33304
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-18-4High Priority – Observed 2 Cookline Employee dry hands on aprons. Reviewed proper handwashing procedures and employees properly washed and dried hands. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler – raw oysters stored over ready to eat cooked beef and cooked pork. Operator stored all items properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline – oven – Chantilly cream (59F). Per operator item placed in unit approximately 2 hours ago. Observed item in double pan. Operator placed in ice bath to quick chill. 45 minutes later 41F. Cookline – sushi – salmon (48F). Per operator item placed in unit approximately 2 hours ago. Operator moved item to freezer to quick chill. 45 minutes later 38F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline -peppercorn sauce (125F – Hot Holding), per operator holding approximately 3 hours. Operator immediately moved to grill to reheat. **Corrective Action Taken**
Intermediate 5
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo – milk – per operator opened 2 days ago. Operator date marked. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Downstairs bar soda gun. Operator cleaned during inspection. **Corrected On-Site**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice, mashed potatoes and Cookline butter. Operator filled out time as a public health control form during inspection. **Corrected On-Site** **Repeat Violation**
01C-03-4Intermediate – Some oyster tags not marked with last date served. Reviewed proper procedures. **Repeat Violation**
Basic 5
51-11-4Basic – Carbon dioxide tanks not adequately secured – by ice machines.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. By ice machines.
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline – Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 20, 2026 3:45 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.