Old Heidelberg

900 SR 84, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1613411

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic (3 repeats)
-26
Safety score74

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

Inspection history

1 inspection · 2 visits

Oct22026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 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.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food no prepared or portioned today. -2) flip top-; fried pancakes (47°F - Cold Holding); goulash soup (44°F - Cold Holding); sliced Swiss cheese (47°F - Cold Holding). -One door cooler-breaded chicken (49°F - Cold Holding); sausages (47°F - Cold Holding); raw shell eggs (49°F - Cold Holding); raw chicken breast (52°F - Cold Holding). Per employee food held less than 4 hours. All containers of time temperature control food moved back to walk in cooler , ice added for a quick chill.
  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.
  Employee grabbed raw chicken and placed on grill, after grabbed clean spatula to place on clean plate, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee picked up garbage from floor, then touched clean spoon to steer ready to eat mash potatoes. After educated employee on proper hand wash procedures, employee washed hands.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dis
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Bar area- metallic drain inside, employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area- No paper towels, employees are using napkins to dry their hands
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walk in freezer, several large containers of pork, overflowing without cover.
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Bar area-two handles touching ice, employee removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Open bottle of water next to microwave in cook line, employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Two flip tops in cook line missing handle.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Kitchen under storage shelf, plates and bowls.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Dishwasher area-leaking pipep
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles with build up of grease and food debris, above 1) flip tops.
  Repeat violation
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.