La Fuga
Last inspected: Jan 20, 2026
82
Score
The health department has logged eight inspections at La Fuga, the earliest from 2022. La Fuga was last inspected on Jan 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
La Fuga scores about where you'd expect for a Fort Lauderdale restaurant. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
82
Aug 7, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
37
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
45
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw shell eggs stored over ready to eat carton eggs. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then handled plated food for another order without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards. **Repeat Violation**
22-02-4
Intermediate - Some Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Food not stored at least 6 inches off of the floor. Cases of plastic water bottles stored on floor next to walk in cooler.
08B-47-4
58
May 17, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cookline - employee handled bread and precooked egg with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat foods. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler - cooked octopus - ROP onsite 1-13-2024, held frozen and thawed 2 days ago. Walk in cooler - cooked lobster - ROP onsite 4-28-2024, held frozen and thawed 2 days ago. See stop sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored over cream in pastry reach in. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (46-54F). Per operator prepared yesterday and held in walk in overnight. Observed item in tall, plastic container. Reviewed proper cooling. See stop sale. **Warning**
03D-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler - cooked octopus - ROP onsite 1-13-2024, held frozen and thawed 2 days ago. Walk in cooler - cooked lobster - ROP onsite 4-28-2024, held frozen and thawed 2 days ago. See stop sale. **Warning**
03G-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (46-54F). Per operator prepared yesterday and held in walk in overnight. Observed item in tall, plastic container. Reviewed proper cooling. See stop sale. **Warning**
01B-02-5
Intermediate - Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards. **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw chicken and raw beef. Holding greater than 48 hours. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Small bowl in Shallots. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - scoops in water 75F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
27
Feb 29, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and began cutting vegetables without first washing hands. Reviewed proper hand washing and cook washed hands/put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over ready to eat fruit in left cookline flip top drawers. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - 1. Server handled soiled dishes and then picked up plated food without washing hands. 2. Dish employee handled soiled dishes and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and all employees properly washed hands. **Corrected On-Site**
12A-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish employee washed hands in prep sink. Reviewed proper handwashing and employee washed hands in approved hand sink. **Corrected On-Site**
12A-03-4
Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Standing water or very slow draining water in expo prep sink. Operator repaired during inspection. **Corrected On-Site**
29-20-5
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned. **Corrected On-Site**
10-12-5
47
May 2, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Ahi tuna. Swordfish . Snapper. No marking on package indicating to be kept frozen.
03G-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen . By rear entrance.
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. PARM STOCK date marked 4/18. CAMPIN BROTH 4/25. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer next t plates. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at kitchen Hand wash sink. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting reduced oxygen packaging on fresh fish / frozen fish.
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in kitchen Hand Wash Sinks. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring drive for hot waster sanitizing.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. Missing soap at dispenser. Kitchen.Replaced by manger.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager. **Corrected On-Site**
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal wallet on cutting board. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Stored food not covered. Uncover container of stock in walk in cooler. Covered by manger. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
23-03-4
19
Sep 29, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was La Fuga last inspected?
The most recent health inspection at La Fuga on file is from Jan 20, 2026. The public record contains eight inspections in total.
What is the most common violation at La Fuga?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at La Fuga.
How does La Fuga compare to other restaurants in Fort Lauderdale?
La Fuga most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has La Fuga's inspection record improved over time?
Results have been roughly steady. Inspections at La Fuga have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Fuga means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Fuga inspected?
Based on the inspection history on file, La Fuga is inspected around two times per year on average.
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