15TH STREET FISHERIES REST
1900 SE 15 ST, Fort Lauderdale FL 33316 · 954.763.2777
Last inspected Jun 8, 2026 · 11 visits since January 2024
MAR 25
AUG 25
NOV 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -grilled filet mahi mahi (150-132F - Cooking), employee immediately placed back fish on grill, second temperature 161F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025032082 | Mar 11, 2025 | May 20, 2025 | $200 |
Inspection history
11 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -grilled filet mahi mahi (150-132F - Cooking), employee immediately placed back fish on grill, second temperature 161F
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. Dishwasher (Chlorine 00ppm), observed sanitizer gallon, almost empty, manager installed new sanitizer gallon, chlorine sanitizer at 50 ppm.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee doesn't have chlorine test strips, neither know how to check if dishwasher is sanitizing properly. Manager instructed dishwasher employee on how to check the correct amount of sanitizer inside dishwasher machine.
Handwash sink used for purposes other than handwashing. Bar area- metallic drainer holding used lemons and straws, employee removed drainer.
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large ice machines with black like substance, employee cleaned and sanitized both machines.
Light shield damaged/in disrepair. Two light shield missing above large ice machines. Employee cleaned and sanitized.
Reach-in cooler interior/shelves have accumulation of soil residues. Lower freezer- bottom shelf- ice cream spills, employee cleaned and sanitized.
Stored food not covered. Walk in cooler- several single service bowls salad without cover, employee began to place cover on each bowl.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Substantial build up of rust in all storage shelves inside both units.
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lettuces machine-; cut lettuce (46-49F - Cold Holding), per manager food held less than 4 hours, lettuces tank removed and placed inside walk in cooler for a quick chill.
Packaged food not labeled as specified by law. Cook line- Plastic bottle of cooking wine, employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in rear kitchen, build up of black like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area, preparation area and dishwasher area. AC vents and tiles -build up of grease and dust.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at salad station. After manager instructed, employee removed.
Insect control device installed over food preparation area. Device over storage shelf of maple jar, brown and white sugar jars. Employee removed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table in front of walk in coolers- employee removed.
Soiled dry wiping cloth in use.On prep table, next to grill flat, employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Second walk in cooler all shelves with build up of rust.
Nov 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Down stairs Two door cooler left at 1:40pm clam chowder base 47F heated cooling for 3 hours to 48F at 2:3. At 1:40pm coleslaw 50F ambient cooling for 1 hour to 51F at 2:35pm. Operator placed food in freezer to quick chill
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris. Operator cleaned
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in cooler with sellable food. Operator removed employee food
Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen preparing food without hair restraint. Employee put on hat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled
Old labels stuck to food containers after cleaning. Observed at pantry area
Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil unlabeled. Operator labeled
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with black mold like substance, at downstairs bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator unable to find written procedures for time as a public health control. Emailed procedures to operator.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at upstair hand wash sink, at pastry station.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top cooler at upstairs pantry station.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Observed salad flip top cooler 2// hard boiled eggs (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 5 hours. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad flip top cooler 2// hard boiled eggs (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 5 hours. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (127F - Hot Holding) at fryer station. Per operator, food out of temperature for approximately 1 hour. Employee removed and put on stove to reheat to 165F for hot holding.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution stored at host stand. Employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside left ice machine in kitchen. Employee cleaned and sanitized during inspection.
Bowl or other container with no handle used to dispense food. Observed plastic container stored inside salsa bucket, stored inside walk in cooler. Operator removed.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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. 1) Observed chicken tenders (48F - Cold Holding) stored inside reach in freezer at cookline. Per operator, food stored in freezer for 5 hours. Stop sale. 2) Observed Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed chicken tenders (48F - Cold Holding) stored inside reach in freezer at cookline. Per operator, food stored in freezer for 5 hours. Stop sale. 2) Observed Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
Clam, mussel, and oyster tags not marked with last date served. Reviewed tag procedures with operator.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine downstairs, handle in contact with ice. Operator properly stored scoop.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tenders, not commercially packaged, stored above bread rolls, commercially packaged, inside walk in freezer. Operator properly stored.
Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP for fresh fish without variance. Special process request has been received by district office from operator on 03/15/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with slime. Bartender cleaned and sanitized during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored in between prep table and flip top cooler at upstairs pantry station. Operator removed.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at upstairs pantry station shredded cabbage (50F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 3.5 hours. Operator moved to different reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cookline yellow rice (115F - Hot Holding). Per operator, food out of temperature for approximately 30mins. Operator reheated rice to 165F for hot holding.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment storing fresh fish in 10k bags, no variance. Emailed operator special process guidance to begin application process for variance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.