CONRAD POOL GRILL
551 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304
Last inspected Mar 17, 2026 · 7 visits since October 2023
APR 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline lowboy drawers, raw chicken in upper drawer above raw salmon in lower drawer. No divider between shelves. Employee rearranged to properly separate.
★ 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--2025006271 | Nov 20, 2024 | Jun 25, 2025 | $200 |
Inspection history
7 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In cookline lowboy drawers, raw salmon opin upper drawer above hot dogs in lower. No divider plate between drawers. Employee rearranged to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline lowboy drawers, raw chicken in upper drawer above raw salmon in lower drawer. No divider between shelves. Employee rearranged to properly separate.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose in dish area missing vacuum breaker.
No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink at grill kitchen.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on make table at cookline. Employee placed cover on beverage. Employee covered beverage and moved to bottom shelf under prep table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on make table at cookline. Employee placed cover on beverage.
Floor tiles missing and/or in disrepair. Tiles missing in main kitchen dish area.
Waste line missing at soda gun holster. First holsters at bar entrance missing drain line.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Oct 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cook began working with food on Cookline and handling clean utensils, or without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee switched from working with raw food (raw beef) to ready-to-eat food without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored in container with ready to eat cut limes. Operator stored all items 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. Cookline - flip top -- drawer - shredded cheese (56F). Per operator item in unit overnight. Not prepped or portioned today. Observed bottom drawer not closing tightly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - butter (60-61F). Per operator item placed in unit approximately 1 hour ago. Item not prepped or portioned today. Observed item stored above food pans. Operator placed in reach in to quick chill. Corrective action taken. Same unit - drawer - shredded cheese (56F). Per operator item in unit overnight. Not prepped or portioned today. Observed bottom drawer not closing tightly. See stop sale.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink at bar used as dump sink. Employee removed perforated pan.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels supplied at hand sink at bar
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator can not locate boiler certification
Nov 22, 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.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 4 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. Back prep room - 2 drawer unit - 2 drawer unit - cheese (50F); hummus (50-55F); fish dip (50-55F); shrimp (50F); cut tomatoes (44-46F). Per operator items were placed in unit approximately 6 hours ago. Items not prepped or portioned today. Observed bottom drawer not closing tightly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep room - 2 drawer unit - 2 drawer unit - cheese (50F); hummus (50-55F); fish dip (50-55F); shrimp (50F); cut tomatoes (44-46F). Per operator items were placed in unit approximately 6 hours ago. Items not prepped or portioned today. Observed bottom drawer not closing tightly. See stop sale.
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. Mahi in Cookline drawer unit. Per operator thawed in unit this morning. Reviewed proper procedures with operator.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container in shredded cheese, employee removed paper towel
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47F, slice cheese 49F in reach in cooler, food not prepped or portion today, food being held less than 4 hours, employee removed food to reach in freezer to chill fast.
Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor. Employee removed bucket.
Oct 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.