Epazote Mexican Restaurant
6206 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623793
What drove the grade
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-10
- Safety score90
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 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cookline - large flip top - cut lettuce - cooling 30 minutes at 11am (70-73°F - Cooling) at 11:25am 53-72°F. At this rate proper ambient cooling will not occur. Observed item overfilled in upper section of flip top. Operator placed in shallow pan and moved to reach in to quick chill.
Fixed on the spot
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 beef stored over cooked pork. Operator stored all items properly.
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A Employees filled out during inspection.A
Fixed on the spotRepeat violation
Basic1
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in men's bathroom.
Exhaust fan not operating.
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.