Foxy Brown
Last inspected: Mar 4, 2026
70
Score
Foxy Brown has been inspected 12 times since 2022. The newest entry in the record is dated Mar 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “some mussel tags not marked with last date served” has been the most frequent reason, cited three times.
Restaurants in Fort Lauderdale average 80, so Foxy Brown trails the local norm. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2026-03-04: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment curing bacon for flavor using Pink Salt containing Sodium Nitrite. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
03G-41-2
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Establishment is curing bacon for flavor using Pink Salt containing Sodium Nitrite. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
03G-50-1
70
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
45
Dec 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers- raw shrimp (49-50F); raw beef (49-50F); raw chicken (49-50F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-02: Cookline - drawers- no TCS items in unit. Repair service on site. **Time Extended**
03A-02-5
86
Dec 1, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Mar 6, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
41
Oct 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-02: Observed same. **Time Extended**
16-62-1
90
Oct 1, 2024
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 - grill drawers - raw fish (49-51F); raw beef burgers (49-51F). Per operator item held in unit under 4 hours. Not prepped or portioned today. Operator moved items to freezer to quick chill. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - Main (Temperature 142F). Operator set up triple sink for sanitizing. **Warning**
22-49-4
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. - Flip top - salad - smoked salmon (46F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - Some mussel tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Time/temperature control for safety food thawed in an improper manner. Prep area countertop - Fish and beef thawing in containers of standing water. Operator moved to sink and turned on cold water to continue thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Dry storage - bowl in Dry Rice. Salad prep - bowl in Quinoa. And bowl in diced tomatoes. Operator removed all bowls. **Corrected On-Site** **Warning**
14-01-5
47
May 15, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp/salmon stored above cooked chicken wings in drawers under flat top unit. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Pesticide-emitting strip present in bar area. Operator removed and discarded **Corrected On-Site**
41-24-4
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. Bar dishwasher tested at 0ppm. Operator called for service, instructed operator to use main dishwasher until repaired **Corrective Action Taken**
22-41-4
Intermediate - Mussel tags not marked with last date served. Recent tags marked **Repeat Violation**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip tops
29-49-6
47
Aug 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 28, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (50-53F); raw beef burgers (50-53F); cooked chicken wings (50-53F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); caramelized onions (45-48F); cooked pasta (45-48F). Per operator items have been in the unit for almost 4 hours. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. **Warning**
22-50-4
High Priority - Dented can present. 1-#10 can tomatoes. See stop sale. **Warning**
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bolo sauce, per operator prepared 2 days ago. Operator properly date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Ice buildup in walk-in freezer - around door and around condensing fans. **Warning**
14-69-4
45
Jun 23, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
61
Aug 22, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top- cooked beef (44-46F); cooked pork (54-55F);ricotta (46-50F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. Cookline - drawers - raw beef (48-50F); raw pork (48-50F). Per operator items were placed in unit approximately 4 hours ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Salad prep - salad prep - quinoa (49-50F). Per operator item was prepared yesterday and held in this unit overnight. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 - left flip top- cooked beef (44-46F); cooked pork (54-55F);ricotta (46-50F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. Salad prep - salad prep - quinoa (49-50F). Per operator item was prepared yesterday and held in this unit overnight. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad prep - cut lettuce - upper section (47-48F); cut lettuce - lower section (51-54F). Per operator item was prepped today and ambient cooling of 4 hours expired 1/2 hour prior to inspection. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad prep - cut lettuce - upper section (47-48F); cut lettuce - lower section (51-54F). Per operator item was prepped today and ambient cooling of 4 hours expired 1/2 hour prior to inspection. See stop sale. **Warning**
03D-06-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter. **Warning**
03F-10-5
Basic - Accumulation of debris on exterior of main warewashing machine. **Warning**
16-21-4
50
Frequently Asked Questions
When was Foxy Brown last inspected?
The most recent health inspection at Foxy Brown on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Foxy Brown?
Across the inspection record, “some mussel tags not marked with last date served” has been cited three times, more than any other issue at Foxy Brown.
How does Foxy Brown compare to other restaurants in Fort Lauderdale?
Foxy Brown most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Foxy Brown's inspection record improved over time?
Results have been roughly steady. Inspections at Foxy Brown have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Foxy Brown 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 Foxy Brown inspected?
Based on the inspection history on file, Foxy Brown is inspected around three times per year on average.
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