Hatch
715 N Federal Hwy Retail Bay 2 & 3, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1625801
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 Sep 8 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 basic-13
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score67
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 visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, liquid eggs (52°F - Cold Holding). The item was moved to the cook line less than 2 hours ago. The item was not prepped or portioned today. Ice was added to the container to chill and cold hold.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the hot box, sausage (119-132°F - Hot Holding); hash browns (119-132°F - Hot Holding). The items were placed in the unit less than 4 hours ago. The temperature of the unit was increased to reheat to 165°F and hot hold.
Fixed on the spot
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.
On the wait station, the butter was not time marked. The butter was out of refrigeration for less than 2 hours. The time marked was applied.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On the cook line, utensils in 88°F water. The heated well was not turned on. The well was turned on.
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.
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.