Top Hat
415 NE 3rd Street, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1623855
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 Jul 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (2 repeats)-18
- Safety score82
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 visitJul 21, 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.
8 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.
At the bar, cheese skewer (51°F - Cold Holding). The skewers are intended for Bloody Mary's and stored at room temperature next to the ice bin. The skewers have been out of refrigeration for less than 4 hours. The skewers were returned to the refrigerator to chill and cold hold.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On the cook line, two bottles of sanitizer were hanging in the sheet pan with bread and clean pans. The bottles were moved
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On the cook line, two bottles of sanitizer were not labeled. The chef labeled the bottles
Fixed on the spotRepeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in freezer, chicken thighs were stored on the floor. The item was moved up
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
In the cook line reach in cooler, cut avocados with the sticker still attached. The avocados were removed and the stickers were removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On the cook line, in the cup of salt and pepper, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At the bar, Sanitizer Bucket (Quaternary 0ppm). The solution was corrected to 200ppm Quaternary
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.