Theos Estiatorio
Last inspected: Sep 11, 2025
55
Score
Public records show seven inspections at Theos Estiatorio stretching back to 2023. The most recent visit was on Sep 11, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “menu does not identify which items contain raw” is the issue that surfaces most often, recorded two times.
Theos Estiatorio's latest score of 55 falls below the Fort Lauderdale average of 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 11, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
55
Aug 20, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
52
Mar 20, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. At coffee station, milk opened more than 24 hours not date marked. Operator date marked milk **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with two bottles.operator removed bottles. **Corrected On-Site**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In prep kitchen reach in freezer, frozen ready to eat foods bring stored not date marked with preparation date held mor than 24 hours. Discussed with operator that food must be labeled if being held frozen for more than 24 hours.
02C-04-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 71°F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. In prep kitchen, hotdogs thawing in standing water. Operator turned on running water over hotdogs. **Corrected On-Site**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between equipment. Operator removed knife to be washed. **Corrective Action Taken**
10-17-4
64
Feb 5, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
43
Apr 30, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep room - raw chicken stored over ready to eat cooked lobster. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - triple low boy - raw lamb stored over ready to eat cooked lamb. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Operator filled out during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator. Asterisk needed on advisory. Operator began updating menus during inspection **Corrective Action Taken** **Repeat Violation**
02B-01-5
61
Feb 28, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right - flip top - cheese (41-60F). Per operator item placed our 1/2 hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. Countertop - cookline - fresh garlic in oil (74F); butter (65F). Per operator items out for 1/2 hour. Operator placed on Time as a Public control. Provided operator TPHC form. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator. **Warning**
02B-01-5
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 - Spray bottle containing toxic substance not labeled. Bar area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 76F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
50
Feb 21, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Theos Estiatorio last inspected?
The most recent health inspection at Theos Estiatorio on file is from Sep 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Theos Estiatorio?
Across the inspection record, “menu does not identify which items contain raw” has been cited two times, more than any other issue at Theos Estiatorio.
How does Theos Estiatorio compare to other restaurants in Fort Lauderdale?
Theos Estiatorio most recently scored 55 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Theos Estiatorio's inspection record improved over time?
Results have been roughly steady. Inspections at Theos Estiatorio have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Theos Estiatorio 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 Theos Estiatorio inspected?
Based on the inspection history on file, Theos Estiatorio is inspected around three times per year on average.
Nearby Restaurants