HATCH

Name: HATCH
Address: 715 N FEDERAL HWY RETAIL BAY 2 & 3, FORT LAUDERDALE, FL, 33304, US
Rating: 60.6

715 N FEDERAL HWY RETAIL BAY 2 & 3, FORT LAUDERDALE, FL 33304

License #1625801

60.6 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 5 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

HATCH in FORT LAUDERDALE currently holds an InspectFL Health Score of 60.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 44 total violations — 29 critical, 3 major, 12 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 2, 2025

The latest inspection on September 8, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[12A-27-4] Cook cracked raw shell eggs and then began working with ready-to-eat food without washing hands. Reviewed proper hand washing and cook washed hands.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - ranchero (44-52F) - per operator prepared yesterday and held in walk in overnight. Observed item in tall covered plastic container. See stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - chicken - cooling 25 minutes at 9:15am (69-121F - Cooling) at 9:50am 63-125F. At this rate proper cooling will not occur. Observed item in tall plastic container in a plastic enclosed rolling cart. Operator placed item on sheet pan to expedite proper cooling.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 151F). Operator set up triple sink. Quaternary 400ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef burger and placed on grill - then changed gloves and began working with ready to eat foods without washing hands. Reviewed proper hand washing and cook washed hands.
[12A-02-4] Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
[01B-02-5] 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 - ranchero (44-52F) - per operator prepared yesterday and held in walk in overnight. Observed item in tall covered plastic container. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - carton eggs - ice bath (50-51F). Per operator item placed out approximately an hour ago. Observed ice/water solution too low. Operator increased ice/water solution and reduced amount of carton eggs being held.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline grill - beans (129-130F - Hot Holding) - per operator holding 1 hour. Operator moved to heat source to reheat.

Disposition: Emergency order recommended
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding) ; cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cook-line shelving next to clean plates -Prep area shelving. - Poached eggs station shelving Advised operator on proper storage of employee beverages.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook-line employee without hair restraint, employee put on during inspection.
[14-69-4] Ice buildup in reach-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Poached egg station water 112F - Cook-line water 95F Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door and handles.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing final rinse 148F, operator set up triple sink to sanitize Quaternary 200ppm
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee cracked raw shell eggs and reached into ready to eat cheese at cook line. Reviewed proper hand washing with operator, employee washed hands and put on new gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Dry storage room; 15 live flying insects on dry storage room ceiling with open door adjacent to kitchen not observed landing on any food or food contact surfaces. -Kitchen Prep Area; 5 live flying insects on wall, ceiling, shelving 2 live flying insects on outer box of single service containers Not observed landing on any food or food contact surfaces. -Dishwashing Station 2 live flying insects observed by mop sink Not observed landing on any food or food contact surfaces. Operator began cleaning and sanitizing the areas during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shell eggs stored above ready to eat carton eggs, operator removed and stored properly.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. The cook placed cracked raw shells in slat with whole raw eggs, operator discarded shells.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line PLATING DRAWER;; tomatoes (51F - Cold Holding); pico (52F - Cold Holding) ; cooked sausage (47F - Cold Holding), observed torn gasket on upper left drawer. Items held in unit less than 3 hours, operated placed items in ice bath to quick chill. 1 hour later tomatoes (42F),pico (42F) cooked sausage (42F)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on cook line butter per operator item out for 3 hrs, operator voluntarily discarded.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Advised operator to have employee to fill out form.
[35A-01-4] Nonservice animals in the food establishment or on premises, at customer table in dining room, customer left.