CARL'S SEAFOOD TAMARAC
5726 N UNIVERSITY DRIVE, Tamarac FL 33321 · 754-444-4176
Last inspected Mar 23, 2026 · 10 visits since April 2024
MAR 25
JUN 25
OCT 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2025
★ 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--2026021960 | Feb 2, 2026 | Jul 22, 2026 | $400 |
| 2--2025037317 | Mar 31, 2025 | Jun 16, 2025 | $200 |
Inspection history
10 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS cheese cold held at 44F in flip top cooler. Per operator, cheese transfer to unit 1 hour before the inspection. Operator transfer cheese to freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 130F at front line. Per operator, fish fried 30 minutes prior to the inspection. Operator increase the temperature on the unit.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup into reach in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on walls next to oil tank.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish hot held in front line warmer at 125F. Per operator, fish fried and place in unit 2 hours prior to the inspection. Operator increase the temperature on the unit. -Observed beef patties hot held at 119F at front line warmer. Per operator, patties reheat and place in unit 1 hour before the inspection. Advise operator to increase the temperature on unit for fast reheating.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish hot held in front line warmer at 125F. Per operator, fish fried and place in unit 2 hours prior to the inspection. Operator increase the temperature on the unit. -Observed beef patties hot held at 119F at front line warmer. Per operator, patties reheat and place in unit 1 hour before the inspection. Advise operator to increase the temperature on unit for fast reheating.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate food manager available at this time.
No probe thermometer provided to measure temperature of food products.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths on food preparation table not stored in sanitizer solution between use.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade to 100ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display cooler; fried fish (101F - Hot Holding); cooked fish (98F - Hot Holding). Operator took out food to reheat in oven to 165F°
Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in a 2 compartment prep sink.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen next to prep sink blocked by a cart.
In-use wet wiping cloth/towel used under cutting board. Observed rag under white cutting board
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100ppm
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter HOT CASES x 2 - RIGHT - (fried chicken 128F - Hot Holding); beef patties (117F - Hot Holding) LEFT - whole fried fish (130F - Hot Holding); baked fish (128F - Hot Holding). 2) On holding shelf above stovetop, cooked bulgar (125F - Hot Holding). 3) On grill, jerk pork (122F - Hot Holding). Per manager, all items prepared between 11:00am and 12:30pm. Manager and employee began reheating all items.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading 500ppm quaternary. Employee corrected to 200ppm quaternary.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of soup in reach in freezer not date marked from when produced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle next to dry goods on shelf opposite triple sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices at front grab and go cooler missing basic label information.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop lower cooler foods and upright reach in cooler in back prep area soiled.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked.
Jul 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked bananas (129F - Hot Holding); Hot display box; fried fish (110F - Hot Holding) Hot table; cooked bananas (127F - Hot Holding). Per operator foods in units less than 4hrs. Operator pulled all foods to reheat 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked red beans in 2 door cooler
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. 2 containers of cooked pepper shrimp in 2 door glass front cooler. Operator unable to provide invoice. See Stop Sale.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 2 containers of cooked pepper shrimp in 2 door glass front cooler. Operator unable to provide invoice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)On kitchen stove: escabeche sauce (98F - Hot Holding), per operator food not left out over 4hrs. Used to top fish as needed. Operator reheated to 165F. 2)On front line: potatoes, cooked (110F - Hot Holding), per operator food not left out over 4 hrs. On steam table, under no temperature control, unit off. Operator reheated to 165F
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard for front line cracked on left side.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried fish Printed copy of TPHC.
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. Operator disposed of the food. See Stop Sale.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. See Stop Sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Commercially packaged foods. Operator unable to determine time on commercially packaged cooked pepper shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Fried Fish (130F - Hot Holding); cooked fish (126F) in front of store food warmer, warmer temperature too low. Operator reheated both to above 165F and placed in another food warmer. 2)Escabeche sauce hot held at 110F on kitchen stove top, per operator food not left out for more than 4hrs, used to top fish as needed. Operator reheated to 167F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator unable to determine time on commercially packaged cooked pepper shrimp. See stop sale.
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. A poster was given.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees no manager present. Carla Dixon
Sneeze guard for front line steam table not smooth, cracked on left side.
Food stored on floor. In back storage area observed multiple food items stored in direct contact on floor.
Hole in wall located in back storage area, left side.
Plumbing system in disrepair. Hand wash sink at kitchen entry, water slow to drain.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket front line steam table 0ppm. Operator added another sanitizing tab to adjust to proper 100ppm
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.