TOP HAT
415 NE 3RD STREET, FORT LAUDERDALE, FL 33301
License #1623855
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TOP HAT in FORT LAUDERDALE currently holds an InspectFL Health Score of 92.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, inspectors documented 8 total violations — 3 critical, 1 major, 4 minor.
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What stands out in this inspection history
The latest inspection on July 21, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TOP HAT looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese skewer (51F - Cold Holding). The skewers are intended for Bloody Marys and stored at room temperature next to the ice bin. The skewers have been out of refrigeration for less than 4 hours. The skewers were returned to the refrigerator to chill and cold hold.
- [14-01-5] Bowl or other container with no handle used to dispense food. On the cook line, in the cup of salt and pepper, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the bar, Sanitizer Bucket (Quaternary 0ppm). The solution was corrected to 200ppm Quaternary
- [41-10-4] Toxic substance/chemical improperly stored. On the cook line, two bottles of sanitizer were hanging in the sheet pan with bread and clean pans. The bottles were moved
- [08B-38-4] Food stored on floor. In the walk in freezer, chicken thighs were stored on the floor. The item was moved up
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. In the cook line reach in cooler, cut avocados with the sticker still attached. The avocados were removed and the stickers were removed
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- [41-17-4] Spray bottle containing toxic substance not labeled. On the cook line, two bottles of sanitizer were not labeled. The chef labeled the bottles
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