AMERICAN TAPAS BAR

Name: AMERICAN TAPAS BAR
Address: 2724 E COMMERCIAL BLVD, FORT LAUDERDALE, FL, 33308, US
Rating: 51.8

2724 E COMMERCIAL BLVD, FORT LAUDERDALE, FL 33308

License #1622966

🍺 Bar/Pub ℹ️

51.8 Grade F / 100

Failing Health Score

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Latest inspection

January 22, 2026 · 21 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMERICAN TAPAS BAR in FORT LAUDERDALE currently holds an InspectFL Health Score of 51.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 83 total violations — 15 critical, 27 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 28, 2025

The latest inspection on January 22, 2026 shows 21 observation rows: 5 critical, 7 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

AMERICAN TAPAS BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo glasses and bowls in dining area not inverted. Operator stored items properly.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-73-4] Floor soiled/has accumulation of debris. Around ice machine. Next to beer taps.
[36-34-5] Kitchen AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of convection oven. Top shelf of Cookline - with clean plates. Top of ice machine.
[08B-12-5] Stored food not covered. Reach in freezer - meatballs stored uncovered. Operator voluntarily discarded.
[29-17-4] Waste line missing at soda gun holster. Bar soda gun.
[01B-28-5] 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. Cooked onions - 2 door Cookline reach in - date marked 1-12-2026. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook put on gloves and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands.
[22-12-5] Metal stem-type thermometer soiled - Cookline. Operator cleaned during inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on. Reviewed proper hand washing and employee removed gloves, washed hands and put on new gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - broth - (118-120F - Hot Holding) per operator holding 1.5 hours. 20 minutes later 208F.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline - left flip top.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - milk - per operator opened 2 days ago. Operator date marked.
[11-26-1] 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.A
[02C-04-5] 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. 1. Crab cakes in 2 door Cookline reach in dated marked 1-14-2026. 2. Walk in cooler - cooked ribs date marked 1-13-2026. Reviewed proper date marking and operator properly date marked items.
[05-06-4] Operators Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[53B-13-5] 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.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign during inspection.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. -Cookline hand washing sink.
[35A-03-4] Dead roaches on premises. -Approximately 3 dead roaches on floor by bag in box storage area. Operator swept, cleaned and sanitized area during inspection.
[36-22-4] Floor area(s) covered with standing water. -Kitchen; under spice rack
[08B-38-4] Food stored on floor. -Bulk container on brown sugar stored on floor next to bag in box juices. Operator stored properly. -Case of clam juice stored on floor in front of chest freezer, Operator stored properly.
[10-20-4] In-use tongs stored on oven door handle between uses. Operator removed stored properly.
[16-46-4] Old labels stuck to food containers after cleaning. -Prep area next to toaster; old label on container of tortilla chips.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in fridge at Cookline; raw shell eggs stored over raw salmon. Operator stored properly. -Cookline right flip top; Raw shrimp stored over ready to eat carrots
[16-33-4] Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; Soda gun nozzles and holsters.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Bar; handwashing sink used as storage for food containers, operator removed.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Cookline hand washing sink. -Salad station handwashing sink. Operator provided.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Salad Station handwashing sink. Operator changed batteries.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Large plastic containers of rice and flour stored on floor in dry storage area. Operator stored properly.
[10-08-5] Ice scoop handle in contact with ice. Bar - operator stored properly.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil in water 73F. Operator increased heat.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Prep area hand sink. Operator posted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef burgers thawing in standing water. Operator turned on cold water and continued thawing properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored behind cheese and commercial produced salad dressing in upper section of prep area flip top. Cookline - AdvantEdge unit - raw beef stored over cooked potatoes. Operator stored all items properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - mashed potatoes (95F - Hot Holding). Per operator holding for an hour. Advised operator to immediately reheat to at least 165F and hot hold at 135F or higher. Operator increased heat to reheat.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection.
[53B-13-5] 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.