Piranha Pats
1479 E Commercial Blvd, Fort Lauderdale, FL 33334 · Permanent Food Service · License 1613832
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
4 inspections · 5 visitsLatest inspection
Complaint inspection
- First visitNov 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked potatoes since last night (45°F - Cooling)
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler cooked potatoes since last night (45°F - Cooling)
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Employee at cook line wiped hands on visibly soiled towel after washing. Manager educated employee who then washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked potatoes since last night (45°F - Cooling)
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in handwashing sink in dish machine area. Manager provided paper towels
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in water at 80°F. Manager turned water warmer on
Fixed on the spot
Earlier inspections 3
A96Complaint inspection2 violations, 1 high priority No follow-up needed
- First visitAug 17, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dish employee used personal cell phone then picked up clean food bins without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Kitchen door that opens to outside.
B88Complaint inspection4 violations, 3 high priority No follow-up needed
- First visitJul 20, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - beans (46-47°F - Cooling). Per operator prepared today and cooling 5 hours. Observed item in large covered plastic container. Reviewed proper cooling. See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - beans (46-47°F - Cooling). Per operator prepared today and cooling 5 hours. Observed item in large covered plastic container. Reviewed proper cooling. See stop sale
Repeat violation
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook touched raw beef then reached into ready to eat cheese without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator and operator posted.
Fixed on the spot
D63Complaint inspection8 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed same.
More time given
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - right flip top - sliced cheese (55°F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill. Cookline - grill drawers - raw chicken (54°F); fish (55°F); beef burgers (53-55°F); raw chicken (52-53°F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill. Cookline - left flip top - shredded cheese (52°F); raw beef (46°F); blue cheese (51-52°F). Per operator items placed in unit almost 4 hours ago. Item not prepped or portioned today. Operator placed in ice and moved to freezer to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - drawer unit - cooked wings (125°F - Hot Holding). Per operator items holding 2 hours. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Prep area - flip top - sour cream (50°F) ambient cooling 2 hours at 2:45pm at 3:50pm 52°F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drank a drink on the Cookline then put on gloves and then touched ready to eat foods without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Operator set up triple sink sanitizing.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb next to dish machine.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler - unwashed oranges stored over ready to eat cut lettuce. Operator stored all items properly.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.