BURLOCK COAST
1 N FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.465.2300
Last inspected Mar 11, 2026 · 11 visits since March 2024
MAY 24
DEC 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Server handled/touched ready to eat pancakes with bare hand. Reviewed proper procedures server.
★ 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--2025009657 | Dec 9, 2024 | Feb 27, 2025 | $200 |
Inspection history
11 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler C1, raw shell eggs were stored over short rib sauce. The eggs were moved.
Jan 20, 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 ▾
Old labels stuck to food containers after cleaning.
Nov 19, 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 ▾
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 is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly.
Old labels stuck to food containers after cleaning.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 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 #1 - French toast - cooling 1 hour at 9:45am (49-52F - Cooling) at 10:55am 49-50F. At this rate proper cooling will not occur. Operator moved item to walk in freezer to quick chill.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and began touching ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
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. Server handled/touched ready to eat pancakes with bare hand. Reviewed proper procedures server.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale.
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. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). 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. Cookline - right flip top - cut tomatoes (45-47F); cooked potatoes (47-50F). Per operator items held in unit approximately 3.5 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to freezer to quick chill. Cookline - ice bath - whipped cream (50-51F). Per operator item placed in unit approximately 2 hours ago. Observed item on top of ice. Reviewed proper procedures and operator ensured item was properly submerged in ice/water to quick chill. Cookline - left flip top -; cheese (43-48F); cooked broccoli (43-44F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Cookline - small glass unit - waffle batter (44-48F); sausage (48-50F); cooked sweet potatoes (48-50F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cut cabbage - ambient cooling 20 minutes at 9:35am (50-55F - Cooling) at 10:50am 53-54F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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 is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly.
Some Clam tags not marked with last date served. Reviewed proper procedures.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cookline spatulas stored between grill and wall partition. Operator removed.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stock - prep area reach in - Reduced oxygen packaged on site 2-3-2025 with note to remove from package within 48 hours, still in package. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cooked pasta - ambient cooling 1 hour at 9am (50-55F - Cooling) at 10:20am 51-55F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill.
Walk in cooler - Raw fish stored over ready-to-eat cooked stone crabs. Operator stored all items properly.
Bowl or other container with no handle used to dispense food. Pastry area - bowl in bulk sugar. Operator removed.
Expo - In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pastry area - scoop handle in bulk flour. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 127F. Operator moved back to heat source to reheat.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stock - prep area reach in - Reduced oxygen packaged on site 2-3-2025 with note to remove from package within 48 hours, still in package. See stop sale.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale.
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 - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. Cookline - right flip top - pooled eggs (43-44F); pooled egg whites (43-44F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); cut tomatoes (45-50F); cooked broccolini (45-50F); raw beef burgers (41-44F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - glass warmer - cooked potatoes (103F - Hot Holding). Per operator holding 1 hour. Advised operator to reheat to 165F and hot hold at 135F or higher. Operator moved to heat source.
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 reduced oxygen packaging raw fish, hummus, fish dip, raw meats.
Accumulation of debris on exterior of warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 86F - garden manager area. Operator removed.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped tongs on floor - then picked the tongs up and placed on counter and continued food handling. Reviewed proper procedures and employee washed hands/put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - raw fish stored over cooked pasta. Pantry - raw smoked salmon stored over ready to eat dressings in drawer unit. Operator stored all item properly.
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. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were 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. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - ice bath - whipped cream (50-55F). Per operator item out for less than 2 hours. Observed ice/water solution too low. Operator placed on Time as a Public Health Control. Cookline - left flip top - cheese (41-48F). Per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Advised operator to remove excess and placed in walk in to quick chill.
Handwash sink used for purposes other than handwashing. Large spoon in cookline prep area hand sink. Operator removed.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Dessert walk in - raw shell eggs stored over ready to eat croissants. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Countertop - raw shell eggs on countertop at cookline - ambient air temperature 80F. Per operator out less than an hour. Operator moved to reach in to quick chill.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale.
No soap provided at handwash sink. Prep area hand sink. Operator replaced.
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 is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale.
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. Operator posted during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine.
In-use ice scoop stored in visibly soiled container between uses. All scoops. Operator removed all to clean.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 78F. Operator moved to heat source.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.