THE DEN

Name: THE DEN
Address: 201 SW 2 ST, FORT LAUDERDALE, FL, 33301, US
Rating: 73.2

201 SW 2 ST, FORT LAUDERDALE, FL 33301

License #1615133

🍺 Bar/Pub ℹ️

73.2 Grade C / 100

Mixed Health Record

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Latest inspection

January 8, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE DEN in FORT LAUDERDALE currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 44 total violations — 9 critical, 18 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 8, 2026 shows 8 observation rows: 1 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE DEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[36-73-4] Floor soiled/has accumulation of debris. Under and around Cookline fryers. Under all Cookline and dry storage shelving.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under lids of Cookline flip top.
[29-17-4] Waste line missing at soda gun holster. 2 bar soda guns.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef stored over ready to eat cut lettuce. Operator stored all items properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled. 2 bar soda guns
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink and hand sink next to triple sink.
[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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink - water 77F.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar .
[22-41-4] 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...00 ppm..
[01B-07-4] Food with mold-like growth in heavy whipping cream at reach in cooler . See stop sale issue , employee discarded food.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.... Raw hamburger above marinara sauce at reach in cooler at kitchen. ..raw shell eggs above heavy whipping cream at walk in cooler . Employee properly stored
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth in heavy whipping cream at reach in cooler .
[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...blue cheese 51F, cut lettuce 47F in reach in cooler . Food not prepped or portion today , food being held more than four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue cheese 51F, cut lettuce 47F in reach in cooler . Food not prepped or portion today , food being held more than four hours. Stop sale issue . Employee discarded food.
[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...heavy whipped cream , blue cheese in reach in cooler . Employee discarded food.
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked by the bucket at dishwashing area.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided
[31B-03-4] No soap provided at handwash sink at bar , dishwashing area. . Employee provided.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cut lettuce got spoiled in reach in cooler no date marked , lettuce was cut 3 days ago . Operator discarded food. ...