Laudy Bar
Last inspected: Apr 7, 2026
70
Score
Public records show eight inspections at Laudy Bar stretching back to 2023. Inspectors last stopped by on Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 10 violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Restaurants in Fort Lauderdale average 80, so Laudy Bar trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line ice bath, mashed potatoes (54F - Cold Holding). The mashed potatoes have been out for less than 1 hour. The mashed potatoes were returned to the refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At the hand sink between the ice machine and triple sink. Soap was provided **Corrected On-Site**
31B-03-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
70
Mar 2, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
86
Nov 12, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
32
Jun 24, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning** - From follow-up inspection 2025-06-24: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. Reviewed proper cooling procedures. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning** - From follow-up inspection 2025-06-24: Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. Reviewed proper cooling procedures. See stop sale. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. **Warning** - From follow-up inspection 2025-06-24: Walk in cooler - small container - spinach dip 46-50F; large container - spinach dip 46-58F. Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed some product in large, plastic covered container. **Admin Complaint**
03D-15-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well. **Warning** - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
36-22-4
61
Apr 24, 2025
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 violations
High Priority - Cookline flip top - Raw fish stored over ready-to-eat prosciutto. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef to place on grill, then touched ready to eat cooked chicken without washing hands. Cook washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee used personal cell phone and then grabbed tongs and began cooking items without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 200ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara (55-60F - Cooling overnight); spinach dip (55-60F - Cooling overnight), per operator items were prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ PIC - Sergio Velazquez **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
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, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Repeat Violation** **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 - Floor area(s) covered with standing water. Left side bar area - standing water under shelving and ice well. **Warning**
36-22-4
Basic - Ice buildup in reach-in Cookline low boy freezer - bottom of unit. **Warning**
14-69-4
Basic - Equipment in poor repair. Cookline flip top - torn/damaged gaskets. Also, right side door loose. **Repeat Violation** **Warning**
14-11-5
21
Jan 31, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Employee entered cookline and began working with food at oven without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-16-4
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. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - rice (49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Right bar soda gun visibly soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Wantons on dinner menu and eggs Benedict on breakfast menu. Reviewed menu updating. Operator printing new menus.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to operator and operator posted. **Corrected On-Site**
02A-01-4
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**
21-07-4
Basic - Waste line missing at soda gun holster. Right bar soda gun.
29-17-4
Basic - Equipment in poor repair. Cookline flip top - right side door hinges in disrepair.
14-11-5
33
Feb 5, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw seafood stored over ready to eat cooked chicken. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in walk-in freezer - around condensing fan.
14-69-4
82
Mar 10, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Right side cookline hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Left side cookline hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar - operator labeled. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Right side door on cookline flip top damaged.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
61
Frequently Asked Questions
When was Laudy Bar last inspected?
The most recent health inspection at Laudy Bar on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Laudy Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Laudy Bar.
How does Laudy Bar compare to other restaurants in Fort Lauderdale?
Laudy Bar most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Laudy Bar's inspection record improved over time?
Yes. Recent inspections at Laudy Bar have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Laudy Bar 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 Laudy Bar inspected?
Based on the inspection history on file, Laudy Bar is inspected around three times per year on average.
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