TOP HAT
415 NE 3RD STREET · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High 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-02-5High 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-02-5High 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-06-5High 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**
Intermediate 3
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…cheese was opened over 24 hours at reach in cooler . Chef discarded cheese . **Corrected On-Site**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled…several sanitizer spray bottles. Employee labeled. **Corrected On-Site**
Basic 2
24-14-4Basic – Clean utensils knives stored between equipment at cook line ,employee removed. **Corrected On-Site**
08B-38-4Basic – Food stored on floor.several boxes on the floor at walk in freezer . Chef properly stored . **Corrected On-Site**
Inspector observations synchronized from DBPR on October 4, 2026 1:20 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 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.