Batch New Southern Kitchen and Tap Fort Lauderdale
Last inspected: Jan 14, 2026
74
Score
The health department has logged 11 inspections at Batch New Southern Kitchen and Tap Fort Lauderdale, the earliest from 2022. The most recent visit was on Jan 14, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
74
Oct 28, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at can opener **Warning** - From follow-up inspection 2025-10-28: Per operator new prep table can opener ordered. Next unannounced inspection. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at bar area. **Warning** - From follow-up inspection 2025-10-28: Next unannounced inspection. **Time Extended**
36-17-5
86
Oct 27, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 12, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked beef (41-52F); cooked wings (41-46F). Per operator items placed in unit approximately 1/2 hour ago from walk in cooler. No items prepped or portioned today. Operator moved items back to walk in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, took off gloves, put on new gloves and touched ready to eat bread, without washing hands. Reviewed proper hand washing and cook properly washed hands. **Corrected On-Site**
12A-12-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cookline - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of debris inside bar warewashing machine - around door door. Operator cleaned during inspection. **Corrected On-Site**
16-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in Cookline cooked rice. Operator stored properly. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Expo reach in next to soda fountain.
22-16-4
Basic - Uncovered food stored near sink exposed to splash. Cookline - paper towel dispenser stored above open top unit - beans directly below exposed to splash when retrieving paper towels.
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cookline - washed/cut avocado in container of unwashed avocados. Operator removed. **Corrected On-Site**
08B-17-4
43
Jan 8, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
01B-13-4
High Priority - 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 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Expo butter. Operator properly time marked. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline waffle batter, rice and butter. Expo butter. Provided Time as a Public Health Control form to operator and reviewed. Operator filled out form during inspection. **Corrected On-Site**
03F-10-5
Basic - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right drawer unit - sliced cheese (46-48F); cooked inions (44-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed top left side drawer gasket loose.
14-74-7
Basic - Walk in cooler - Commercially processed reduced oxygen packaged fish - red fish and mahi - bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items were placed in walk in yesterday. Reviewed proper procedures with operator. See stop sale.
06-09-1
Basic - Ceiling vents and wall soiled with accumulated food debris, grease, dust, or mold-like substance - prep room.
36-34-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded cheese - cookline drawers. Operator removed. **Corrected On-Site**
10-06-5
41
Feb 22, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw ground beef stored over ready to eat cooked pork. Cookline left flip top - raw shell eggs stored over ready to eat cooked potatoes. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (48-51F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar - Dishwasher (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is functioning properly.
16-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine.
22-20-5
50
Aug 3, 2023
Complaint Full
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw chicken (43-49F). Flip top next to heat source. Per operator items placed in unit less than 2 hours ago. Operator placed ice on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (128F - Hot Holding). Per operator holding for less than an hour. Operator moved item to oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Reviewed proper procedures with operator. Operator marked container. **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Some Oyster tags not marked with last date served. Reviewed proper procedures with operator. **Corrective Action Taken** **Repeat Violation**
01C-03-4
50
Jun 28, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-06-28: Tag used yesterday marked with date sold. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Short ribs in walk in cooler. **Warning** - From follow-up inspection 2023-06-28: Chef discontinued ROP operations. **Time Extended**
03G-50-1
82
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
45
Sep 26, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Aug 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Batch New Southern Kitchen and Tap Fort Lauderdale last inspected?
The most recent health inspection at Batch New Southern Kitchen and Tap Fort Lauderdale on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Batch New Southern Kitchen and Tap Fort Lauderdale?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Batch New Southern Kitchen and Tap Fort Lauderdale.
How does Batch New Southern Kitchen and Tap Fort Lauderdale compare to other restaurants in Fort Lauderdale?
Batch New Southern Kitchen and Tap Fort Lauderdale most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Batch New Southern Kitchen and Tap Fort Lauderdale's inspection record improved over time?
Yes. Recent inspections at Batch New Southern Kitchen and Tap Fort Lauderdale have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Batch New Southern Kitchen and Tap Fort Lauderdale means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Batch New Southern Kitchen and Tap Fort Lauderdale inspected?
Based on the inspection history on file, Batch New Southern Kitchen and Tap Fort Lauderdale is inspected around three times per year on average.
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