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Licensee
Name:
MYKONOS/SWIZZLE RUM BAR
License Number:
SEA1621254
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
305 S ANDREWS AVE STE 123 FORT LAUDERDALE, FL 33301
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Presence of insects or other pests.
Approximately 20 live black ants on side of planter box above prep area flip tops. Did not observe any ants on food or food contact surfaces. Planter box has live sage, basil, dill, cilantro and thyme. Operator removed ants and cleaned the area.
High Priority - 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.
Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Swizzle bar - cream - per operator opened 5 days ago. Bartender date marked. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Cookline hand sink. Operator replaced. **Corrected On-Site**
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Provided advisory to operator and operator posted. **Corrected On-Site**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
1. Hand sink by main dish machine - hot water faucet loose - water 75F.
2. Hand sink in prep room- hot water faucet loose - water 76F.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
