Hott Legg'z

2471 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1618606

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 7 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

12 violations found

First visitAug 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.
12 violations found:
- 5 High priority
- 7 Basic
What the inspector cited
High priority5
- 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. Cookline - low boy - gumbo (46°F); au jus (46°F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cookline - low boy - gumbo (46°F); au jus (46°F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.
- 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.
  Cookline - raw shrimp stored over ready to eat cooked crab claws. Operator stored all items properly
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Cookline drawers - raw shell eggs stored over raw shrimp. 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.
  Employee entered kitchen from outside and handled ready to eat food pans without first washing hands. Reviewed proper hand washing and employee washed hands.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Seafood thawing in standing water. Operator moved item to walk in to continue thawing.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Walk in cooler - 8 packs reduced oxygen fish still in vacuum - per operator removed from freezer approximately 5 hours ago. Reviewed proper procedures and operator immediately removed fish from vacuum.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee - cook - with no beard guard/restraint while engaging in food preparation.
  Cook put on beard guard.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violation
  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. Cookline low boy - Ice buildup in back of unit.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bar soda gun holsters. Operator cleaned during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  1 bar soda gun.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.