HATCH
715 N FEDERAL HWY RETAIL BAY 2 & 3 · FORT LAUDERDALE · Broward County · FL 33304
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm **Corrected On-Site** **Warning**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee cracked raw shell eggs and reached into ready to eat cheese at cook line. Reviewed proper hand washing with operator, employee washed hands and put on new gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Dry storage room; 15 live flying insects on dry storage room ceiling with open door adjacent to kitchen not observed landing on any food or food contact surfaces. -Kitchen Prep Area; 5 live flying insects on wall, ceiling, shelving 2 live flying insects on outer box of single service containers Not observed landing on any food or food contact surfaces. -Dishwashing Station 2 live flying insects observed by mop sink Not observed landing on any food or food contact surfaces. Operator began cleaning and sanitizing the areas during inspection. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. The cook placed cracked raw shells in slat with whole raw eggs, operator discarded shells. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F – Cold Holding); pico (52F – Cold Holding) ; cooked sausage (47F – Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F) **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on cook line butter per operator item out for 3 hrs, operator voluntarily discarded. **Corrected On-Site** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate 2
11-26-1Intermediate – 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. Advised operator to have employee to fill out form. **Warning**
35A-01-4Intermediate – Nonservice animals in the food establishment or on premises, at customer table in dining room, customer left. **Corrected On-Site** **Warning**
Basic 6
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F – Cold Holding); pico (52F – Cold Holding) ; cooked sausage (47F – Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F) **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cook-line shelving next to clean plates -Prep area shelving. – Poached eggs station shelving Advised operator on proper storage of employee beverages. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Cook-line employee without hair restraint, employee put on during inspection. **Corrected On-Site** **Warning**
14-69-4Basic – Ice buildup in reach-in freezer. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Poached egg station water 112F – Cook-line water 95F Operator removed **Corrected On-Site** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door and handles. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 3:02 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.