Top Hat
Last inspected: Mar 3, 2026
58
Score
Top Hat appears in inspection records 10 times, starting in 2022. Top Hat was last inspected on Mar 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
Looking across the full record, “triple door - hoshizaki - raw smoked stored” is the recurring theme, flagged three times.
By comparison, the average Fort Lauderdale facility scores 80, putting Top Hat on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
58
Oct 7, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
61
Mar 21, 2025
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Triple door - Hoshizaki - Raw smoked stored over ready-to-eat bread. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - matzo balls (125-155F - Hot Holding). Per operator holding less than an hour. Operator increased heat. **Corrective Action Taken**
03B-01-6
High Priority - Employee entered Cookline and began working with food - cooking item in grill, without first washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-16-4
High Priority - Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - cut melon - ambient cooling starting at 9:15am (47-48F - Cooling) at 10am 48-49F. At this rate proper ambient cooling will not occur. Observed item in tall, covered plastic container. Operator moved items to sheet pan in walk in to quick chill. **Corrective Action Taken**
03D-06-5
Basic - Floor area(s) covered with standing water. Around ice machine.
36-22-4
Basic - Cookline - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site**
21-38-4
Basic - Standing water in floor drain/floor drain draining very slowly. Under triple sink.
29-19-4
Basic - Ice scoop handle in contact with ice - bar area. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Case of tuna stored under shelf in dry storage area. Operator stored properly. **Corrected On-Site**
08B-47-4
Basic - Floor soiled/has accumulation of debris. Under dry storage shelving. Operator cleaned during inspection. **Corrected On-Site**
36-73-4
35
Sep 27, 2024
Routine - Food
No violations found.
100
Sep 26, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline - ice bath - pooled raw shell eggs (53-55F). Per operator item placed on line 1 hour ago at 8:30am. Observed ice/water solution too low. Item not prepped or portioned today. Operator added ice/water - at 10am 40F. ** Corrected on site** -Cookline - left flip top - cooked egg yolks (57-60F); Cole slaw slaw (57-60F); cheese (57-60F). Per operator items placed in unit 1.5 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw pork bacon. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Front counter. Operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Cases of items stored on floor in walk in freezer. Operator stored items properly. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 126F. Operator moved to heat source. **Corrective Action Taken** **Warning**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - 2 Sanitizer Buckets (Quaternary 0ppm). Operator made new solution. Quat 200ppm. **Corrected On-Site** **Warning**
21-08-4
58
May 28, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen , it was prepped with raw eggs at 9 am . Stop sale issue . Chef discarded food. **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50F in reach in cooler at front line , food not prepped or portion today , cheese being held more than 4 hours. Stop sale issue, chef discarded food . Hamburg 50F, chicken 49F, milk 45F, sea food salad 50F, chicken salad 50F in flip top reach in cooler across from flat grille at kitchen. Food not prepped or portion today, food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken** **Repeat Violation**
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... cheese 50F in reach in cooler at front line , food not prepped or portion today , cheese being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 3:23 pm pancake batter 46F in reach in cooler at kitchen , it was prepped with raw eggs at 9 am .
01B-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...over 200+++ppm. Repair service arrived during inspection. Chlorine 100 ppm **Corrected On-Site** **Repeat Violation**
22-41-4
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...cheese was opened over 24 hours at reach in cooler . Chef discarded cheese . **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled...several sanitizer spray bottles. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Clean utensils knives stored between equipment at cook line ,employee removed. **Corrected On-Site**
24-14-4
Basic - Food stored on floor.several boxes on the floor at walk in freezer . Chef properly stored . **Corrected On-Site**
08B-38-4
37
Mar 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-05: Observed same. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table. **Warning** - From follow-up inspection 2024-03-05: Observed same. **Time Extended**
40-06-5
90
Mar 4, 2024
Routine - Food
7 critical violations. 1 major violation. 7 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs in pan on shelves in walk in cooler. **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - hard boil eggs 41F-53F at left flip top cooler. In unit less than 2 hours. Observed food stored above fill line. Operator moved to different container for quick chill. Foods not prepared or portioned today. 2. Expo wait station: Glass door reach- in: salmon mixed with cream cheese (51F - Cold Holding); cut lettuce (50F - Cold Holding); potatoes latkes (50F) per operator items in unit less than 2 hours. Food not prepared or portioned today. Operator moved items to walk in to quick chill - smoke salmon cream cheese see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 door glass fridge - expo - salmon mixed with cream cheese prepared on site date marked 2-20. See stop sale. **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pancake batter with raw shell eggs over salad dressing in Walk in cooler. Operator corrected 2. Raw shell eggs over ready to eat fruits in walk in cooler. Operator corrected. 3. Raw smoked salmon over ready to eat cut fruits in left flip top at cookline. Operator Corrected. 4. Raw beef patties over ready to eat French fries in continental cookline cooler Operator corrected. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary levels in triple sink at front counter at 50 ppm. Operator corrected to 150ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Employee touched face with gloved hand and then handled cleaned utensils. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-10-4
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. Chlorine 0-ppm, repair service arrived during inspection. Chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in storage room and dishwashing area blocked by rolling racks. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Cloth used as a food-contact surface. Cookline line left flip top, cheese stored on top of non food grade terry cloth towel. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on kitchen cook line next to steam table. **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris under dry storage area shelving. Operator cleaned. **Corrected On-Site** **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in kitchen cookline. Employee stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Stored food not covered. Front counter reach in ice cream not covered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed bottle of oil not labeled at cook line. Operator corrected. **Corrected On-Site** **Warning**
02D-01-5
22
Jun 22, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Nov 28, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right side lower fliptop cooler, container pooled raw eggs above container of cooked vegetables. Employee inverted items. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean dishes without first washing hands and changing gloves. Reviewed proper procedures and employee washed hands and put on new gloves. **Corrected On-Site** **Repeat Violation**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda nozzles at front counter have mold build up. Manager removed, cleaned, and sanitized both. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 1) Hand sink in far back chemical storage area blocked by laundry bags. 2) Hand sink by ice ice machine blocked by buckets. Manager removed all items for clear access. **Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in multiple bottles around front counter and by dish machine. Manager labeled all bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin under soda dispenser has mold around back wall. Employee cleaned out ice and began to clean unit. **Corrective Action Taken**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air intakes by ice machine have dust build up.
36-34-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink bottles in multiple coolers. Advised manager to place in separate designated areas. Manager discarded bottles. **Corrected On-Site**
12B-13-4
47
Frequently Asked Questions
When was Top Hat last inspected?
The most recent health inspection at Top Hat on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Top Hat?
Across the inspection record, “triple door - hoshizaki - raw smoked stored” has been cited three times, more than any other issue at Top Hat.
How does Top Hat compare to other restaurants in Fort Lauderdale?
Top Hat most recently scored 58 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Top Hat's inspection record improved over time?
No. Recent inspections at Top Hat have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Top Hat 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 Top Hat inspected?
Based on the inspection history on file, Top Hat is inspected around three times per year on average.
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