Hatch
Last inspected: Feb 13, 2026
67
Score
Hatch appears in inspection records 10 times, starting in 2023. On Feb 13, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Hatch's latest score of 67 falls below the Fort Lauderdale average of 80. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
67
Sep 2, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 (Temperature 151F). Operator set up triple sink. Quaternary 400ppm. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-26: Not operating. Triple sink set up - quaternary 200ppm. **Time Extended**
22-49-4
86
Aug 25, 2025
Routine - Food
4 critical violations.
View 4 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
26
Nov 12, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
58
Oct 11, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-10: Not set up, per operator repair has been called. **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-10: Raw shell eggs over ready to eat sausage, In walk in cooler on prep cart operator rearranged. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-09-10: Per operator item is on order, hose removed. **Time Extended**
29-42-4
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. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding) ; cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F) **Warning** - From follow-up inspection 2024-09-10: Cook line PLATING DRAWER; Torn gaskets observed, No TCS foods stored in unit. **Time Extended**
14-74-7
61
Sep 9, 2024
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm **Corrected On-Site** **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee cracked raw shell eggs and reached into ready to eat cheese at cook line. Reviewed proper hand washing with operator, employee washed hands and put on new gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Dry storage room; 15 live flying insects on dry storage room ceiling with open door adjacent to kitchen not observed landing on any food or food contact surfaces. -Kitchen Prep Area; 5 live flying insects on wall, ceiling, shelving 2 live flying insects on outer box of single service containers Not observed landing on any food or food contact surfaces. -Dishwashing Station 2 live flying insects observed by mop sink Not observed landing on any food or food contact surfaces. Operator began cleaning and sanitizing the areas during inspection. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. The cook placed cracked raw shells in slat with whole raw eggs, operator discarded shells. **Corrected On-Site** **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding) ; cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F) **Warning**
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. No time mark on cook line butter per operator item out for 3 hrs, operator voluntarily discarded. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Advised operator to have employee to fill out form. **Warning**
11-26-1
Intermediate - Nonservice animals in the food establishment or on premises, at customer table in dining room, customer left. **Corrected On-Site** **Warning**
35A-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door and handles. **Warning**
23-03-4
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. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding) ; cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F) **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cook-line shelving next to clean plates -Prep area shelving. - Poached eggs station shelving Advised operator on proper storage of employee beverages. **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook-line employee without hair restraint, employee put on during inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Poached egg station water 112F - Cook-line water 95F Operator removed **Corrected On-Site** **Warning**
10-07-4
18
Aug 24, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
67
Jul 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hatch last inspected?
The most recent health inspection at Hatch on file is from Feb 13, 2026. The public record contains 10 inspections in total.
How does Hatch compare to other restaurants in Fort Lauderdale?
Hatch most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Hatch's inspection record improved over time?
Results have been roughly steady. Inspections at Hatch have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hatch 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 Hatch inspected?
Based on the inspection history on file, Hatch is inspected around four times per year on average.
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