Over the Top Catering
Last inspected: Mar 13, 2026
37
Score
Inspectors have visited Over the Top Catering seven times, with records going back to 2022. On Mar 13, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Over the Top Catering's latest score of 37 falls below the Fort Lauderdale average of 80. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
4
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burger (99F - Hot Holding) being held in steam table at front line. Operator states burgers were cooked approximately 1 hour ago. Operator reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing headphones adjust head phones with gloved hands then proceed to handle single service items. Discussed with operator/employee. Employee removed head phones. Removed gloves and washed hands **Corrective Action Taken**
12A-25-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored with dry storage items of cook line, can of wd40 stored on hand wash sink. Operator properly stored **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator moved to ware washing area **Corrective Action Taken**
22-02-4
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. Not provided for any employees. Provided agreement to operator. 4 employees employed. 3 employees on duty acknowledged at time of inspection. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance stored with dry storage items of cook line not labeled. Operator labeled degreaser **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Prepared pizzas thawing at room temperature for service. Operator moved to reach in cooler **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, operator states new shelving on order **Corrective Action Taken**
23-03-4
37
Oct 29, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing hand sink. Paper towels were provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At the ware washing hand sink. Soap was provided **Corrected On-Site**
31B-03-4
82
Sep 23, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of the prep reach in cooler, butter (70F - Cold Holding). The butter had been sitting at room temperature for less than 3 hours. The butter was placed on Time as a Public Health Control. The item was not prepped or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, oatmeal (117F - Hot Holding). The item had been in the stem table less than 3 hours. The item as moved to the steamer to reheat to 165F to hot hold.
03B-01-6
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.
11-27-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at the cash register, the solution was corrected to 200ppm Quaternary **Corrected On-Site**
21-08-4
64
Jan 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of soup located in Walk In Cooler. Employee discard item
02C-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Food stored on floor. Bag of onions on floor in Walk In Cooler.
08B-38-4
78
Jul 21, 2023
Routine - Food
No violations found.
100
Feb 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese ; (60F - Cold Holding) held less than 2 hours ago on top 3 door cooler next to toaster under no temperature control for food safety by front counter. Operator moved to reach in cooler to quick chill. Suggested using TPHC. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Wiping cloth at 200ppm chlorine by front counter. Operator removed to 100ppm chlorine **Corrected On-Site** **Repeat Violation**
41-18-4
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. Gary needs training
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 75F at hand wash sink by front counter front.
27-16-4
Basic - Equipment in poor repair. Gaskets torn or in disrepair in beverage air reach in freezer opposite steam table by front counter. **Repeat Violation**
14-11-5
Basic - Ice buildup on floor and behind cooling equipment inside walk-in freezer.
14-69-4
55
Sep 6, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65F cold holding held less than 4 hours ago under no temperature control for food safety on prep table by front counter., Operator moved to reach in Cooler to quick chill. Suggested using TPHC. Turkey 50F cold holding less than 4 hours ago inside cold holding unit in front counter. Container filled above line mark. Operator removed excess Turkey and moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine. Operator remade to 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
Basic - Shelf with rust that has pitted the surface next to ice machine in prep station.
14-33-4
Basic - Equipment in poor repair. Gaskets torn or in disrepair in beverage air reach in freezer opposite steam table by front counter.
14-11-5
Basic - Hand washing Sign provided at a hand sink used by food employees in employees restroom not visible.
31B-04-4
Basic - Tomato sauce container lid cracked or broken inside walk in cooler. Operator discarded lid **Corrected On-Site**
14-38-4
Basic - Twenty (20) foot-candles of light not provided inside walk in freezer where foods are stored. Observed light provided via extension chord. Per operator, electrician is notified.
38-08-4
45
Frequently Asked Questions
When was Over the Top Catering last inspected?
The most recent health inspection at Over the Top Catering on file is from Mar 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Over the Top Catering?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Over the Top Catering.
How does Over the Top Catering compare to other restaurants in Fort Lauderdale?
Over the Top Catering most recently scored 37 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Over the Top Catering's inspection record improved over time?
No. Recent inspections at Over the Top Catering have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Over the Top Catering means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Over the Top Catering inspected?
Based on the inspection history on file, Over the Top Catering is inspected around two times per year on average.
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