Eatapas

4140 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1619871

Official report

out of 100

Grade F

Safety score 34 of 100

Latest visit: Jul 10, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
7 high priority (4 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 9 basic (1 repeat)
-46
Administrative complaint on Jul 10
Counts in full until a follow-up finds the problems fixed
-20
Safety score34

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul102026

Routine inspection

18 violations found

First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 7 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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°F. Walk in cooler - 2 open containers of milk (48°F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale.
  Food with mold-like growth.
  Walk in cooler - 2 pounds cooked beef with mold-like growth on top. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler - 2 open containers of milk (48°F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Reach in freezer - raw chicken stored over cooked tripe. Operator stored all items properly.
  Fixed on the spot
  Raw animal food stored over or with unwashed produce.
  Back Walk in cooler - Raw pork stored over unwashed eggplant. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Cook entered kitchen from outside and began handling clean utensils without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
  Fixed on the spot
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Cookline flip top - Clams - removed from original container and not labeled.
  Operator labeled.
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Walk in cooler - 3 gallon jugs of milk. Cookline - 2 containers of cream. Per operator, all opened more than 24 hours ago. Operator date marked.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Reach in glass freezer - container of empanadas uncovered. Operator properly covered.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls in panko, flour and sugar. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Cookline prep flip top - loose gasket on lower right door. Middle door does not open.
  Walk-in cooler shelves with rust that has pitted the surface - main walk in cooler.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  All bar soda guns.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Device hanging over Cookline prep flip top.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall above glass dish washer visibly soiled.
  AC vents soiled with accumulated food debris, grease, dust, or mold-like substance - throughout kitchen and food preparation areas.
  Floor soiled/has accumulation of debris.
  Walk in freezer, walk in cooler and under all dry storage shelving.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.