The Den
Last inspected: Jan 8, 2026
50
Score
Going back to 2022, The Den has seven inspections in the public record. The Den was last inspected on Jan 8, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef stored over ready to eat cut lettuce. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled. 2 bar soda guns
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink and hand sink next to triple sink.
31B-02-4
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.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink - water 77F.
27-16-4
Basic - Floor soiled/has accumulation of debris. Under and around Cookline fryers. Under all Cookline and dry storage shelving. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under lids of Cookline flip top.
23-03-4
Basic - Waste line missing at soda gun holster. 2 bar soda guns. **Repeat Violation**
29-17-4
50
May 7, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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.
53B-13-5
Basic - Equipment in poor repair. Cookline - right flip top - doors with torn gaskets. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under and around cookline grills.
36-73-4
Basic - Waste line missing at soda gun holster. All bar soda guns. **Repeat Violation**
29-17-4
78
Mar 6, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-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. Employees filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side machine. **Repeat Violation** **Warning**
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator added sanitizing solution and primed unit. Chlorine 100ppm. **Corrected On-Site** **Warning**
16-55-4
Basic - Equipment in poor repair. Cookline right flip top - doors with torn gaskets. **Warning**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. 2 ice scoops stored on visibly soiled box. One scoop stored in hole in wall. Advised operator on proper storage of ice scoops. **Warning**
10-12-5
Basic - Waste line missing at soda gun holster. 4 soda guns at bar. **Warning**
29-17-4
50
Jun 22, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. I emailed operator form and he printed and had the two employees fill out. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spray bottle.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
May 1, 2024
Routine - Food
7 critical violations. 7 major violations. 1 minor violation.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue cheese 51F, cut lettuce 47F in reach in cooler . Food not prepped or portion today , food being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
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...blue cheese 51F, cut lettuce 47F in reach in cooler . Food not prepped or portion today , food being held more than four hours.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth in heavy whipping cream at reach in cooler .
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... Raw hamburger above marinara sauce at reach in cooler at kitchen. ..raw shell eggs above heavy whipping cream at walk in cooler . Employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Food with mold-like growth in heavy whipping cream at reach in cooler . See stop sale issue , employee discarded food. **Corrected On-Site**
01B-07-4
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...00 ppm.. **Repeat Violation** **Admin Complaint**
22-41-4
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.
53B-13-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...heavy whipped cream , blue cheese in reach in cooler . Employee discarded food. **Corrective Action Taken**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the bucket at dishwashing area.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used dishmachine.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar , dishwashing area. . Employee provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cut lettuce got spoiled in reach in cooler no date marked , lettuce was cut 3 days ago . Operator discarded food. ... **Corrective Action Taken**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar .
31B-04-4
17
Apr 12, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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 - quat 400ppm. **Corrective Action Taken**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat mustard in expo low boy. Raw beef stored over cooked pork in cookline flip top. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with Fabulosa at bar - operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 50ppm. **Corrected On-Site**
21-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored touching product - Fish dip - cookline flip top. Operator removed. **Corrected On-Site**
10-06-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. All 3 chemical lines not attached to any soap, rinse or sanitizing agents. Operator set up triple sink for ware washing.
16-55-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
45
Sep 13, 2022
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front of grill clarified butter (81F - Hot Holding). Per employee made less than 3 hrs. Employee placed in double boiler on griddle to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In right fliptop unit 2 containers sliced cheeses (54-57F - Cold Holding). Per employee in unit 2.5 hrs. Cheese not in contact with sides of cold container. Employee moved back to reach in cooler to rechill. 2) In left fliptop upper, cooked quinoa (51F - Cold Holding). Per employee in line from walk in cooler since 11am. Employee moved to reach in cooler to rechill and closed lid to fliptop unit. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop lower cooler, container of raw shrimp above container of veggie burgers. Employee moved veggie burgers to different section of cooler. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Metal bowls in both containers of flour in kitchen. Employee removed bowls. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up in both ice machines. **Repeat Violation**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of flour with no labeling. Employee added labels. **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container with multiple utensils in standing water in front of grill. Employee dumped water, refilled, and placed on griddle to keep hot. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs hanging on oven handle and touching dirty oven door. Employee removed and sent tongs to be washed. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Cases of plastic water bottles on floor in beer cooler. Employee moved water up onto rack. **Corrected On-Site**
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed mahi portions in fliptop unit still in unopened packaging. Employee slit all packages to allow oxygen in. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic buspans and metal hotel pans stored right side up on shelf opposite dish machine. Employee inverted for proper storage. **Corrected On-Site**
24-05-4
43
Frequently Asked Questions
When was The Den last inspected?
The most recent health inspection at The Den on file is from Jan 8, 2026. The public record contains seven inspections in total.
What is the most common violation at The Den?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at The Den.
How does The Den compare to other restaurants in Fort Lauderdale?
The Den most recently scored 50 out of 100, which is lower than the Fort Lauderdale average of 80.
Has The Den's inspection record improved over time?
Yes. Recent inspections at The Den have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Den 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 The Den inspected?
Based on the inspection history on file, The Den is inspected around two times per year on average.
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