THE FLORIDIAN

Name: THE FLORIDIAN
Address: 1492 E LAS OLAS BLVD, FORT LAUDERDALE, FL, 33301, US
Rating: 83.3

1492 E LAS OLAS BLVD, FORT LAUDERDALE, FL 33301

License #1600518

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE FLORIDIAN in FORT LAUDERDALE currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 2 major, 12 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on February 2, 2026 shows 7 observation rows: 3 critical, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[14-01-5] Bowl or other container with no handle used to dispense food. In the liquor area, the bucket of salt had a metal storage container with no handle stored inside and was used to dispense the food. The container was removed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine.
[02D-01-5] Working containers of food removed from original container not identified by common name. In the liquor area, a bucket of salt was not labeled. The chef labeled the bucket
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw lox salmon stored over cooked ribs. The salmon was moved down
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the grill on top of containers of grits, cooked sausage (100F - Hot Holding). The sausage was prepared less than 3 hours ago. The sausage was moved to the flat top grill to reheat to 165F to hot hold.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the expo station, butter (64F - Cold Holding). The butter was out less than 1 hour. The butter was not prepped or portioned today. The butter was returned to the refrigerator.
[08B-12-5] Stored food not covered. In the liquor area, the bucket of salt was missing a lid. The chef supplied a lid.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in water at - 112F. Operator removed water and stored utensils in empty container without water.
[14-17-4] In restaurant back prep area, Walk-in cooler shelves with rust that has pitted the surface.
[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/ Person in Charge Maurice Padula.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line 2 microwaves have build up of food debris. Operator cleaned during inspection.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Employee rest room - door opens to prep room.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon and Egg Benedict items. Reviewed menu updating with operator.
[36-73-4] Floor soiled/has accumulation of debris. Under and behind all cook-line prep tables and cold holding equipment.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At back prep are inside walk in cooler bread stored in to go t-shirt bags. Operator begin putting items in food grade containers.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began cooking items on grill without first washing hands. Reviewed proper hand washing with employee. Employee washed hands.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line chlorine sanitizer bucket reading- chlorine 0ppm. Operator corrected during inspection current reading - chlorine 50ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At back prep area in two door cooler raw fish stored over uncooked vegetables. Educated operator on proper storage procedures. Operator removed and stored correctly.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Fresh oranges at front counter - per operator oranges are washed - however placed back in the cardboard they came in . Operator re washed and placed in food grade container.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered cook line, placed personal items on shelf, put on gloves and begin cooking items without first washing hands . Educated employee on proper handwashing procedure. Employee washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse