BIMINI BOATYARD BAR & GRILL
1555 SE 17 ST, Fort Lauderdale FL 33316 · 954.525.7400
Last inspected Feb 26, 2026 · 11 visits since August 2023
FEB 25
AUG 25
OCT 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator, printed and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064200 | Aug 4, 2025 | Sep 17, 2025 | $400 |
| 2--2023035006 | Jun 19, 2023 | Jul 24, 2023 | $200 |
| 2--2017010682 | Mar 3, 2017 | May 24, 2017 | $640 |
Inspection history
11 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator, printed and posted.
Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can.
No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided
Show the remaining 5 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.
Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed.
Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles.
Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed.
Oct 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Operator properly seprated
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at app station hand wash sink. Operator supplied paper towels
Cutting board has cut marks and is no longer cleanable. Kitchen middle flip top cooler cutting boards contains cut marks
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch while working with food
Employee with no hair restraint while engaging in food preparation. Employee working with food in front line without hair restriction. Employees put on hat
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top coolers at front line
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at app station hand wash sink
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open salmon over ready to eat clam strips in walk in freezer. Operator properly seperated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. App station steam table 1. App station steam table; butter sauce (127F - Hot Holding). Per operator food hot holding less than 4 hours. Operator turned unit up to get sauce to proper hot holding temperatures. App station steam table 2. cooked octopus (128F - Hot Holding). Per operator food out of temperature for less than four hours operator placed food on stove to reheat to 165F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator
Bathroom door left open other than during cleaning or maintenance. Observed both employee bathroom doors open. Operator closed doors
Bowl or other container with no handle used to dispense food. Bowl used as scoop in app station. Operator removed
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Contains cut marks
Dish area shelves with rust that has pitted the surface.
Equipment and utensils not properly air-dried - wet nesting. Observed in dish area. Operator separated containers
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for wait station low boy cooler. Operator provided
Wiping cloth sanitizing solution stored on the floor. Observed in kitchen. Operator elevated
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 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. Observed Dishwasher (Chlorine 0ppm). Operator will set up triple sink to wash, rinse, and sanitize dish ware.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above lemon juice inside dairy cooler. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (72F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods out of out of temperature for approximately 1 hour. Operator put food inside walk in freezer to quick chill. 2) Observed prep cooler// cooked couscous (47F - Cold Holding); saffron rice (45F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator opened walk in freezer door to quick chill foods.
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. Observed no time marking on hollandaise sauce and chimichurri held at cook line. Per operator, food held on time for approximately 2 hours. Operator put time marking on food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled mahi (127F - Hot Holding) at cook line.
Handwash sink used for purposes other than handwashing. Observed bar hand wash sink used as a dump sink; strainer stored in sink. Employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No tag on/for original container of raw, in-shell oysters. Observed no tag stored with raw oysters stored inside protein walk in cooler. Operator provided tags.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones stored on cutting board at cook line. Employees removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top coolers at cook line. Operator removed.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of seafood station cooler, in kitchen.
Feb 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler 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. Observed compound butters, shrimp, chimichurri, onions, and octopus stored at cook line without time marking. Per operator, foods held on time for approximately 30 minutes. Advised operator to put time marking on foods. Educated operator on time tracking methods.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cut watermelon with no date marking. Operator voluntarily discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines at dish pit.
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 milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler to quick chill.
Ice scoop handle in contact with ice inside ice bins at bar. Operator properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon and shaker lid stored in standing water at bar. Advised operator to dump water or store utensils in 135F or above water.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled drinks stored in multiple coolers throughout kitchen and cook line. Operator removed.
Feb 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shell eggs stored on top of fruit purée. Employee removed and properly stored. 2 Observed raw chicken stored above tomatoes inside protein walk in cooler. Operator properly stored.
Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on speed rack in kitchen cooked spaghetti (77F - Cooling) since 11:00am, at 11:20am. 80F at 11:57am; roasted potatoes (72F - Cooling) since 11:00am, at 11:20am. 83F at 11:57am. Employees put hot trays of food underneath trays of food that have already started cooling process, causing temperature of foods to rise. Educated operator on proper storage of foods for proper cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at bar hand wash sink, facing guest bathrooms.
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. Observed establishment conducting rop without approved HAACP plan and variance. Establishment packages raw salmon, thawed, in regular bags; stores fish inside walk in freezer. Educated operator on HAACP plan and variance requirements. Operator discarded fish. Emailed special process guidance to operator.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside both ice machines in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee personal water bottle stored on prep table in front of walk in cooler. Employee properly stored. 2) Observed employee personal bag stored on top of food container at cook line prep table. Employee removed.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish pit and at bar. Employees properly stored.
Old labels stuck to food containers after cleaning. Observed old labels on clean dish ware stored next to dish pit.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on walls at dish pit.
Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle containing cooking oil stored at cook line.
Nov 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hot box// grilled artichoke (87F - Hot Holding) in kitchen. Per operator, food hot holding in hot box for approximately two hours. Operator put food back in oven to reheat to 165F for hot holding. 2) Observed chicken breast (127F - Hot Holding) on stove at cook line. Per operator, food hot holding for approximately 20 min. Operator put food back on heat to reheat to 165F for hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside soda gun nozzle at bar. Operator cleaned and sanitized during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. 1) Observed no paper towels and no hand wash sign at hand wash sink at cook line. Operator provided. 2) Observed no paper towels at hand wash sink at bar. Operator provided.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish wash area in kitchen. Operator properly stored.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in dry storage area, handle in contact with flour. Operator properly stored.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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 and the time removed from temperature control cannot be determined. Observed chimichurri and grilled lemons stored at cook line without date mark. Per operator, foods have been stored at cook line for approximately 1hr. Operator put time mark on foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at server station soiled with food debris. Operator had employee clean and sanitize nozzle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee water bottle stored on cutting board at prep table in kitchen. Operator discarded water bottle. 2) Observed employee water bottles stored on shelf above food prep area at cook line. Operator properly stored water bottles.
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.