A1A Hospitality LLC
837 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1612558
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic-17
- Administrative complaint on Jul 10Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line in the middle flip top cooler, sliced cheese (43-53°F - Cold Holding). The cheese was over stacked in the pan. The over stacked portion was removed to the refrigerator to chill and cold hold. The cheese was not prepped or portioned today.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
On the cook line on top of the oven. The eggs were returned to the refrigerator
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In the walk in cooler, wing marinade was prepared 3 days ago and had not been labeled. The chef labeled the container
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler, wing marinade was stored on the floor. The item was removed from the floor
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
On the cook line, the cook cut an avocado with the sticker still attached. The remaining avocados were washed with the stickers removed.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
At the ice machine, the scoop was stored in a soiled bucket. The bucket and scoop were cleaned and sanitized.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
An employee cleaned and sanitized the area
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.