The Wilder
Last inspected: Mar 11, 2026
67
Score
The Wilder has been inspected nine times since 2023. The most recent report on file is from Mar 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
67
Aug 1, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
Mar 20, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Observed 2 Employees enter Cookline area, put on gloves and began working with food, without first washing hands. Reviewed proper hand washing and employees properly washed hands. **Corrected On-Site**
12A-16-4
Basic - Equipment in poor repair. Gaskets on left Cookline low boy loose.
14-11-5
82
Jan 15, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Storage room - left reach in - Raw shell eggs stored over ready-to-eat butter and yogurt. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cheese (40-50F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Cookline low boy - diced ham - date marked 12-14. See stop sale. **Warning**
01B-28-5
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. Cookline - flip top - cheese (40-50F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowfin Avocado Tuna Bhel- reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Basic - Waste line missing at soda gun holster. All soda guns - both bars. **Warning**
29-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site** **Warning**
21-08-4
41
Jun 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... cheese 44F, tuna 44 F , butter 45 F , herb butter 47F in two door middle reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue , chef discarded food . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-26: Tuna 46F in reach in cooler , food not prepped or portion today . Food being held less than 4 hours . Chef discarded food . **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at kitchen, chef removed knife . **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-26: Stored spoon in Handwashing sink at kitchen. Employee removed . **Admin Complaint** **Corrective Action Taken**
31A-11-4
78
Jun 25, 2024
Routine - Food
5 critical violations. 1 major violation.
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. 00 ppm. **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishmachine not capable to sanitize utensils. **Warning**
22-45-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...aioli with fresh garlic date marked 6/13 at reach in cooler . Stop sale issue . Chef discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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...aioli with fresh garlic date marked 6/13 at reach in cooler . **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... cheese 44F, tuna 44 F , butter 45 F , herb butter 47F in two door middle reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue , chef discarded food . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at kitchen, chef removed knife . **Corrected On-Site** **Warning**
31A-11-4
43
May 15, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-15: House made Creama date marked 5/8, house made garlic butter date marked 5/8 in reach in cooler . **Admin Complaint**
02C-01-5
High Priority - - From initial inspection : 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...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . ...Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler . **Warning** - From follow-up inspection 2024-05-15: Stop sale issue. House made Creama date marked 5/8, house made garlic butter date marked 5/8 in reach in cooler . Stop sale issue . **Admin Complaint**
01B-13-4
74
May 14, 2024
Routine - Food
6 critical violations. 5 major violations.
View 11 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....00 ppm. **Warning**
22-41-4
High Priority - Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler .See stop sale. Employee discarded food. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
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...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . ...Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler . **Warning**
01B-13-4
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....tuna 46F, herb butter 44F in flip top reach in cooler , miso butter 45F, salsa 45F, bruschetta 45F , cheese 46 F , guacamole with hummus 45F in reach in cooler , food was not prepped or portion today , food being held more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tuna 46F, herb butter 44F in flip top reach in cooler , miso butter 45F, salsa 45F, bruschetta 45F , cheese 46 F , guacamole with hummus 45F in reach in cooler at kitchen, pimento sauce 44F in Avanto cooler at prep station . food was not prepped or portion today , some food being held more than 4 hours. Stop sale issue . Some food less than 4 hours . Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
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...ricotta cheese , bruschetta, cheese ball prep opened 4/5 days ago in reach in cooler . **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee removed. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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..... only one employee provided food handler approximately 15-20 employees per Chef . **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled....several bleach spray bottle. Employee labeled. **Corrected On-Site** **Warning**
41-17-4
25
Mar 2, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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 - main (Chlorine 0ppm). Operator added solution and primed. Chlorine 100ppm. Dishwasher - bar (Chlorine 0ppm). Advised operator to refrain from using until sanitizing properly. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored over cooked beef in prep area reach in. Operator stored all items properly. **Corrected On-Site**
08A-08-5
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 - Beverage tubing/cold plate not separated from stored ice. **Repeat Violation**
14-18-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
61
Frequently Asked Questions
When was The Wilder last inspected?
The most recent health inspection at The Wilder on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at The Wilder?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Wilder.
How does The Wilder compare to other restaurants in Fort Lauderdale?
The Wilder most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has The Wilder's inspection record improved over time?
Results have been roughly steady. Inspections at The Wilder have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Wilder 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 The Wilder inspected?
Based on the inspection history on file, The Wilder is inspected around three times per year on average.
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