HOLY BOWLY FTL

Name: HOLY BOWLY FTL
Address: 112 DAVIE BOULEVARD, FORT LAUDERDALE, FL, 33315, US
Rating: 86.7

112 DAVIE BOULEVARD, FORT LAUDERDALE, FL 33315

License #1625486

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HOLY BOWLY FTL in FORT LAUDERDALE currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 27 total violations — 3 critical, 6 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 10, 2025

The latest inspection on March 24, 2026 shows 14 observation rows: 1 critical, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Measuring cup stored with handle down in pan of beef in flip top cooker on cook line. Employee removed cup from beef.
[16-37-1] No chemical test kit provided when using quaternary sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-73-4] Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, Raw Salmon (65F - Ambient Cooling) at 1:10 pm , since 12:30 pm, to 65 F at 1:50 pm. At this rate, proper cooling will not occur. Advised manager to move salmon to reach in cooler. Salmon was moved to walk in cooler to quick chill.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Business license expired on December 1st., 2025. Manager renewed business license during inspection.
[22-08-4] Interior of oven/microwave has accumulation of grease/food debris. Interior of microwave, and handle soiled with food debris under prep.
[25-05-4] Single-service articles improperly stored. Boxes of disposable lids and napkins and other paper goods stored on floor behind counter. Employee placed items on shelf.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table in kitchen. Employee removed beverage from prep table.
[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. One employee, preparing food, without food handler certification.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean covers/ lids for pans stored in soiled bin with food debris, under prep table. Employee placed in sink.
[08B-38-4] Food stored on floor. Cans of canned corn stored on floor under dry storage rack. Employee moved corn to shelf.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease and food debris. Employee placed can opener in sink to be washed and sanitized.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line spoon used for Mac and cheese stored Standing water at 79F. Advised operator on proper storage of in use utensils. Operator removed from water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In and around all cooking equipment at cook line ins dirty. Advised operator to have a cleaning scheduled.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Box of fish stored on the floor. Advised operator of proper storage. Operator removed and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. As evidenced by plastic bowl of water in hand wash sink. Educated operator on the purpose of handwashing sink. Operator removed plastic bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator removed.
[01B-02-5] 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. Commercially made ranch dressing stored on counter at 82F(Cold Holding). Per operator, food not prepped or portioned today; Item was left out for approximately 5.5 hours. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener soiled with food debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry storage area with food service items. Operator removed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Employee serving watermelon juice on site without proper labeling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially made ranch dressing stored on counter at 82F(Cold Holding). Per operator, food not prepped or portioned today; Item was left out for approximately 5.5 hours. See stop sale.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line microwave has food debris.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Inside container of potatoes, in chest freezer at cook line . Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior soiled with food debris.

Community reaction

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Community pulse