Eatapas
Last inspected: Jan 14, 2026
86
Score
Eatapas appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Jan 14, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
86
Jan 13, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top under microwaves - cooked chicken (50-52F); cooked potatoes (46-48F); puréed tomatoes (46-47F); croquettes (48-50F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rotos with sunny side up egg. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Waste line missing at soda gun holster. 4 bar soda guns. **Warning**
29-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
21-07-4
50
Oct 1, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Apr 16, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented cans present. See stop sale. -Six 5 lb cans Del Destino Whole Fire roasted Piquillo Peppers -Two 6 lb cans Furmanos White Kidney Beans -One 6.9 lb can Roma Tomato Paste -One 6.83 lb can Roland Amarena Cherries in Syrup **Warning**
01B-01-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment, operator organized tags during inspection. **Corrected On-Site** **Warning**
01C-05-4
Basic - Interior of refrigerator in disrepair/has exposed insulation. -Right cookline flip top **Repeat Violation** **Warning**
14-36-5
74
Mar 6, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-02-10: Observed same **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Salad station; door and gasket in poor repair. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-10: Observed same **Time Extended**
14-11-5
90
Dec 11, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Dented can present. See stop sale. 1 Monaco Artichoke Hearts 88oz **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw cod stored over cooked ready to eat shrimp, operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; Soda gun nozzle. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; employee filled sanitizer bucket with water from hand washing sink, reviewed proper hand washing sink usage with operator. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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. -Employees hired less than 40 days, no signed employee reporting agreement. Emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. -cookline, operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Ceiling tile missing. **Warning**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cookline; employee keys, cigarettes, beverage with no lid. Reviewed proper storage with operator, operator stored properly. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. -Salad station; door and gasket in poor repair. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. -Walk in produce cooler -Bulk containers of potatoes -Bulk onions Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Sanitizer bucket stored on floor. -Cookline -Batter station Operator stored properly. **Corrected On-Site** **Warning**
21-44-1
35
Feb 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Right cookline flip top. **Warning** - From follow-up inspection 2024-02-21: Observed same **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-02-21: Observed same **Time Extended**
16-21-4
Basic - - From initial inspection : 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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale. **Warning** - From follow-up inspection 2024-02-21: No items in unit. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets - prep area flip top. **Warning** - From follow-up inspection 2024-02-21: Observed same **Time Extended**
14-11-5
82
Feb 20, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - 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 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top - Raw shell eggs in upper section over ready to eat vegetables in lower section. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-13-5
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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels tags removed from original container prior to container being emptied. Cookline. Reviewed proper procedures and operator placed tags back in product. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in dish area hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns/holsters. **Warning**
22-02-4
Basic - Equipment in poor repair. Torn gaskets - prep area flip top. **Warning**
14-11-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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 flip top - cooked octopus (48-57F); cream (48-49F); chorizo (48-49F); raw shrimp (46F); cooked pork (46F). Per operator some items held in unit overnight (over 4 hours), some items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Some items moved to freezer to quick chill. See stop sale. **Warning**
14-74-7
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Right cookline flip top. **Warning**
22-16-4
30
Oct 23, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - raw shrimp (44-48F); chorizo (44-48F). Per operator items held in unit for 3 hours. No items prepped or portioned today. Operator added ice bags to quick chill. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cream in right cookline flip top. Raw shell eggs stored in top portion of make table over ready-to-eat cream in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Stored food not covered. 3 containers of ice cream in prep area reach in freezer. Operator covered. **Corrected On-Site**
08B-12-5
47
Dec 16, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 88F on stove top
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mushrooms in walk in. Removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (60F - Cold Holding) in flip top cooler on cook line. Over stacked above rim level. In unit for less than four hours. Removed over stacked layer. seafood mixture (50F - Cold Holding); potatoes (50F - Cold Holding) flip top salad cooler. Food items in unit less than four hours. Moved to another cooler. Food items not prepped or portioned today. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at cook line
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance-walk in cooler
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers-kitchen.
38-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor-on cook line.
21-38-4
47
Frequently Asked Questions
When was Eatapas last inspected?
The most recent health inspection at Eatapas on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Eatapas?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Eatapas.
How does Eatapas compare to other restaurants in Fort Lauderdale?
Eatapas most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Eatapas' inspection record improved over time?
Results have been roughly steady. Inspections at Eatapas have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Eatapas means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Eatapas inspected?
Based on the inspection history on file, Eatapas is inspected around four times per year on average.
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