La Birra Bar
2031 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1626101
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 11 complaint inspection5 high priority (fixed on the spot, 1 repeat), 3 intermediate, 2 basic-28
- Administrative complaint on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter open top - milk (47-48°F). Per operator item placed in this unit approximately 1.5 hours ago. Observed container of milk in upper section of unit. Item not prepped or portioned today. Operator moved item to lower section in to quick chill.
Fixed on the spot
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F.
Butter blend (contains milk) (53-116°F - Reheating). Per operator item reheating right at 2 hours. Operator immediately moved item to grill to continue reheating.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler - raw shell eggs stored over ready to eat soft serve mix. Operator stored all items properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over canned/bottled drinks.
Walk in cooler - Raw pork bacon stored on top of beer kegs. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook put secondary glove over glove, touched raw beef, then removed the secondary glove with hands and touched ready to eat cheese without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate3
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, less than 70 days, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided handout to operator
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Grill drawer unit - bottom drawer is disrepair.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator
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.