The Katherine
Last inspected: Mar 11, 2026
52
Score
Across the available record, The Katherine has seven inspections on file, the first dated 2023. The latest inspection on file is from Mar 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
“Walk in cooler - raw shell eggs stored” comes up most often, recorded three times in the inspection record.
By comparison, the average Fort Lauderdale facility scores 80, putting The Katherine on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cook failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
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 - cooked ox tail (44-54F). Per operator items held prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
03D-02-5
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 - cooked ox tail (44-54F). Per operator items held prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink - water 81F. **Repeat Violation**
27-16-4
Basic - Hot water handle of functioning at plumbing fixture - prep area hand sink.
29-09-4
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean. **Corrective Action Taken**
10-12-5
52
Aug 1, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Walk in cooler - Raw shell eggs stored over ready-to-eat vegetables - and Raw fish stored over ready to eat cooked chicken. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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 employees without food handler/CFM training. Employees filled out Food Employee Reporting Agreement during inspection. **Corrected On-Site**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink - hot water turned off. Water 82F.
27-16-4
70
Mar 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and waiter area, no paper towels provided at handwashing sink. Operator provided paper towels **Corrected On-Site**
31B-02-4
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. In reach in freezer, tuna thawing in refrigerator that in not removed from reduced oxygen package. Held in cooler less than 1 hour. Operator removed tuna from package. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils stored on standing water 75°F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, tuna thawing in standing water. Operator turned on running water.
06-01-5
78
Jan 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Walk in cooler - Raw shell eggs stored over ready-to-eat jars of capers and olives. Operator began reorganizing during inspection. **Corrective Action Taken**
08A-05-6
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. Reviewed Food Employee Reporting Agreement with operator.
11-26-1
Intermediate - No soap provided at handwash sink. Cookline and prep area hand sinks. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing and employee washed hands in hand sink. **Corrected On-Site**
12A-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Floor area(s) covered with standing water. Between ice machine and cookline. Operator cleaned during inspection. **Corrected On-Site**
36-22-4
58
Jun 19, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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....chlorine 00 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickly made with cabbage date marked 6/8/24 at walk in cooler . Stop sale issue . Employee discarded food . **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickly made with cabbage date marked 6/8/24 at walk in cooler .
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Rice , curry, cooked palonto, oxtails, clams chowder and more cooked and ready to eat TCS food not date marked at walk in cooler , reach in cooler . Employee date marked at time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - container with no handle used to dispense food in sugar . Employee removed **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name...sugar , employee labeled. **Corrected On-Site**
02D-01-5
52
May 8, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
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...clams 51F in reach in cooler across from grille at kitchen, food not prepped or portion today , food being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...clams 51F in reach in cooler across from grille at kitchen, food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Operator discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Operator set up triple sink to sanitize utensils. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing...stored sanitizer bucket in handwashing sink at kitchen. Operator removed bucket **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine .. chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... house made whipped cream in reach in cooler it was prepped Sunday at reach in cooler . Operator voluntarily discarded food. **Corrective Action Taken**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner...thawing frozen sea food in standing water at triple sink. Operator run water. **Corrected On-Site**
06-01-5
45
Feb 23, 2023
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored over cheese. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - cheese (50-54F); raw fish (50-54F). Per operator items were placed in unit less than an hour 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. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings on cookline. Operator printed Time as a Public Health Control form during inspection and filled out form. **Corrected On-Site**
03F-10-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and hamachi. Operator updated menus during inspection. **Corrected On-Site**
02B-01-5
Basic - A/C vent soiled with accumulated food debris, grease, dust, or mold-like substance - bar area. **Repeat Violation**
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawer unit.
05-09-4
50
Frequently Asked Questions
When was The Katherine last inspected?
The most recent health inspection at The Katherine on file is from Mar 11, 2026. The public record contains seven inspections in total.
What is the most common violation at The Katherine?
Across the inspection record, “walk in cooler - raw shell eggs stored” has been cited three times, more than any other issue at The Katherine.
How does The Katherine compare to other restaurants in Fort Lauderdale?
The Katherine most recently scored 52 out of 100, which is lower than the Fort Lauderdale average of 80.
Has The Katherine's inspection record improved over time?
Yes. Recent inspections at The Katherine have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Katherine 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 Katherine inspected?
Based on the inspection history on file, The Katherine is inspected around two times per year on average.
Nearby Restaurants