ARUBA BAY INC
1 COMMERCIAL BLVD, Lauderdale-By-The-Se FL 33308 · 954.776.0001
Last inspected Aug 26, 2026 · 17 visits since July 2023
AUG 25
SEP 25
JAN 26
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects by soda gun - upper bar. 3 small flying insects by beer taps - upper bar. Did not observe flying insects land on any food or food contact surfaces. Operator exterminated flies and cleaned/sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024057018 | Aug 22, 2024 | Oct 16, 2024 | $400 |
| 2--2024047424 | Jul 18, 2024 | Aug 27, 2024 | $200 |
Inspection history
17 visits, newest first
Aug 26, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
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 - main bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water. By ice machine - water along wall under reach in cooler.
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Dented can present. 1 #10 can marinara. See stop sale.
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 - main bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish stored over cooked pasta. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw fish. Operator stored all items properly.
Server handled soiled utensils and then touched clean utensils without washing hands. Reviewed proper procedures and employee washed hands.
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. Prep area - right flip top - raw fish (54-55F); hummus (49F); tzatziki (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - right flip top - raw fish (54-55F); hummus (49F); tzatziki (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Non-service animals in the food establishment or on premises. Small dog at inside bar. Operator confirmed customer said emotional support animal.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water. By ice machine - water along wall under reach in cooler.
Waste line missing at soda gun holster. Bar by main entrance - 2 bar soda guns.
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No Cold water at hand sink next to dish machine. Water 119F, too hot to safely wash hands.
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood soup (45-53F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic covered containers. Reviewed proper cooling procedures. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee put on gloves and handled ready to eat food without washing hands. Cook put on gloves and handled began cooking without washing hands. Reviewed proper hand washing and employees washed hands.
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 - seafood soup (45-53F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic covered containers. Reviewed proper cooling procedures. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo low boy - milk (45-48F). Per operator item placed in unit approximately 5 hours ago. Observed ice buildup on back of unit. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right flip top - butter (47F). Per operator placed in unit less than 2 hours ago. Observed item in double pan. Reviewed proper cold holding. Operator moved to reach in to quick chill. 2. Prep area flip top - shredded cheese (46-48F). Per operator placed in unit less than 2 hours ago. Observed item in double pan. Operator placed ice bag on item to quick chill. 3. Expo low boy - milk (45-48F). Per operator item placed in unit approximately 5 hours ago. Observed ice buildup on back of unit. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed item in tall plastic covered containers. Reviewed proper cooling procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and holster in main bar.
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. Expo low boy reach in - observed ice buildup in back of unit.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of visibly soiled machine- by expo. Operator stored properly.
No Cold water at hand sink next to dish machine. Water 119F, too hot to safely wash hands.
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored directly on top of opened case of frozen vegetables. Operator reorganized.
Vacuum breaker missing at hose bibb on threaded faucet next to four bay sink near back door in prep area. Operator installed vacuum breaker during inspection.
Handwash sink used for purposes other than handwashing. Observed scrub sponge stored in hand sink basin in hand wash sink in prep area.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed large handled whisk and paddle stored on floor behind steam kettle in kitchen. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on shelf next to cleaned utensils and above cleaned utensils on utensils storage rack in warewash area. Operator removed bag.
Floor soiled/has accumulation of debris in walk in freezer next to cookline in kitchen.
Light shield for lights in food preparation missing end caps, above seating storage rack in prep area.
Lights in food storage missing the proper shield, sleeve coatings or covers, above seasonings rack in prep area.
Wall soiled with accumulated grease, food debris, and/or dust behind steam kettle in kitchen.
Water dripping from faucet at hand sink next to triple sink in kitchen.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing cut lettuce pushed down trash with gloved hands then moved to oyster station and began preparing them. Reviewed proper hand washing and glove usage employee changed gloves and washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steaks over raw lobster and tuna steaks. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood salad 49a¿¿53F at 11:05am cooling for 30 minutes to 53F at 11:35am observed at cookline with ice bath at this rate food will not cool to 41F within 4 hrs operator placed in walk in freezer to rapid chill to 41F and below.
Soap dispenser at handwash sink not working/unable to dispense soap at ware washing hand sink. Operator replaced battery.
Accumulation of black/green mold-like substance in the interior of the crushed ice machine.
Cutting board has cut marks and is no longer cleanable at cookline.
Water leaking from pipe and/or faucet/handle. At hand washing sink by ware washing station.
Aug 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee put soap on hands and rinsed it off. Reviewed proper hand washing with employee. Employee thoroughly washed hands with soup and water then put on gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee washed hands and put on gloves.
Clean coffee filters not stored inverted or in a protected manner. Operator stored properly.
Cutting board has cut marks and is no longer cleanable at left and right cookline.
No handwashing sign provided at an upper level bar hand sink used by food employees. Operator posted?
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left cookline drawer cooler unit gaskets soiled.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 0ppm), operator changed and primed solution. Dishwasher (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in freezer; raw scallops over ready to eat seafood mix. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. -wait station by kitchen x2 soda gun nozzles, operator cleaned and sanitized.
Accumulation of blackmold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. -by ice machine and 2 door reach in freezer.
May 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Server failed to wash hands before putting on gloves to initiate a task working with food. -Operator reviewed proper hand washing with operator, employee washed hands and put on new gloves.
Single-use gloves not changed as needed after changing tasks on cookline, server station and front line. -Cookline; Employee went into reach in cooler and touched raw calamari then proceeded to grab package of frozen ready to eat chicken tenders to fry. Reviewed glove usage with operator. Employee washed hands and changed gloves.
Standing water or very slow draining water in mop sink.
Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in prep sink under no running water,
Apr 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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 0ppm), operator remade solution Dishwasher (Chlorine 100ppm)
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. -Right cookline drawer with no separator; raw fish over ready to eat pulled pork. -2 door reach in cooler next to ware washing station: raw shrimp over opened bag of ready to eat lettuce and cooked chicken tenders. Operator stored properly.
Nonservice animals in the food establishment or on premises. -At bar area, guest left after obtaining food order.
Current Hotel and Restaurant license not displayed. Operator printed and displayed.
Open dumpster lid. Operator closed lid.
Water draining onto floor surface from triple sink.
Jan 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Administrative complaint recommendedComplaint Investigation
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 ▾
Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution. Quaternary 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -Left cookline reach in drawer near walk in freezer; Raw salmon over ready to eat beyond burger patty. Operator stored properly. -Walk in cooler; Raw crab cake mix over ready to eat salsa prep, Operator stored properly.
Cook line reach in drawer across from grill; Mussel tag removed from original container prior to container being emptied. Operator placed tag back in container.
Aug 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Grated parm in to go t-shirt bag. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline True unit - raw seafood stored over ready to eat cooked chicken and plastic bottles of water. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - bagged shredded cheese (55F). Item not prepped or portioned today. Observed item overfilled. Operator moved to reach in to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline cream and butter. Operator properly time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - top of oven - cooked chicken (120F - Hot Holding). Per operator holding 2 hours. Operator moved item back to grill to reheat. 30 minutes later, 180F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun - middle bar.
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. 1 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Ice scoop handle in contact with ice. Scoop handle in oyster ice. Operator stored properly.
In-use ice scoop stored on soiled surface between uses. Outside ice scoop in visibly soiled container. Operator removed.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo soda gun holsters.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400pm.
Jul 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom.
Unprotected ice machine in a customer/nonsecure area.
Jul 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
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- main (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
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. 1. Employee touched cheese slices for an order with bare hands. 2. Cook touched ready to eat cooked bacon with bare hands and placed on burger. Reviewed proper procedures for no bare hand contact with ready to eat foods.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects by soda gun - upper bar. 3 small flying insects by beer taps - upper bar. Did not observe flying insects land on any food or food contact surfaces. Operator exterminated flies and cleaned/sanitized the area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish - left Cookline flip top drawers. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - bacon wrapped scallop (57F); cheese (59F); cooked chicken (49F); left unit drawers - raw fish (43-48F); raw shrimp (44F); beef burgers (43-46F); right flip top - garlic butter (64F); raw seafood mixture (62F); cheese (52F); drawers - raw fish (45F). Per operator items held in unit approximately 2-3 hours. Operator moved items in upper section to freezer to quick chill. Operator placed ice on items in drawers to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom.
Covered waste receptacle not provided in women's bathroom. Both unisex employee restrooms.
One Dead roach on premise - storage room across from main ice machine.
Unnecessary items/unused equipment on the premises. Room across from main ice machine.
Unprotected ice machine in a customer/nonsecure area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline butter. Per operator placed out 1/2 hour ago. Operator properly time marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Beverage tubing/cold plate not separated from stored ice - soda lines visibly soiled at main bar. Operator began cleaning during inspection.
Bowl or other container with no handle used to dispense food. Cup being used to dispense ice at expo station. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale.
In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
Raw fruits/vegetables not washed prior to preparation. Observed lemons and limes being cut at bar - fruit being taken from original cardboard cases. Reviewed proper procedures. Operator removed items.
Waste line missing at soda gun holster. Main bar and south beach bar.
Jul 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over plantains in two door cooler at end of cook line removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer bucket chlorine 100 ppm
Handwash sink used for purposes other than handwashing. Employee rinsing wiping in hand sink at triple sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Cutting board has cut marks and is no longer cleanable. Salad dressing cooler
Food stored on floor. Shrimp on floor in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and triple sink in seafood station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to desserts cooler Gaskets to seafood drawers on cook line
Soiled dry wiping cloth in use. On cutting board on cook line
Wet wiping cloth not stored in sanitizing solution between uses. At prep area
Wiping cloth sanitizing solution stored on the floor. Bucket on floor across from triple sink Bucket on floor in prep area
Working containers of food removed from original container not identified by common name. Oil squeeze bottle on cook line
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.