DANIA BEACH QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL
300 N BEACH BLVD, Dania Beach FL 33004 · 954.929.1400
Last inspected Jun 8, 2026 · 11 visits since December 2023
SEP 24
MAR 25
JAN 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flying insects on top hanging extension cord in ware washing room. 2 live flying insects flying above garbage bin in ware washing area. Ware washing room is in a separate room from kitchen/ cook line.
★ 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--2024000529 | Dec 12, 2023 | Jan 23, 2024 | $200 |
Inspection history
11 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine dishwasher not available.
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. Two employees have expired food handlers training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee drink stored on flip top cooler. Manager removed drink.
Food stored on floor. In kitchen, fryer oil stored on floor.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored in same container as ready-to-eat food. On cook line, raw ground beef stored in same container as cooked ribs. Employee removed raw beef and discarded
Bowl or other container with no handle used to dispense food. On cook line, cup used to dispense salsa. Operator discarded cup.
Food stored on floor. In kitchen, fryer oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, and poke station, standing water with in use utensils. Between 79 to 109°F. Operator removed water.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen flip top cooler soiled with debris
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to rinse containers. Operator removed containers
No soap provided at handwash sink. Observed no soap at back hand sink. Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at back ice bin. Operator cleaned
Bowl or other container with no handle used to dispense food. Observed ten ounce cup used as scoop in container in flip top cooler. Operator removed
Floor area(s) covered with standing water. Observed at dish area
Floor soiled/has accumulation of debris. Floors soiled with food debris throughout kitchen
Time/temperature control for safety food thawed in an improper manner. Frozen ribs thawing in sink in standing water. Operator turned on water
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish inside low boy cooler at cook line. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (49F - Cold Holding); fish dip (47F - Cold Holding); raw shrimp (48F - Cold Holding) inside walk in cooler. Per operator, food prepped or portioned today. Walk in door left open during food delivery, for approximately 2 hours. Operator opened walk in freezer 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. 1) Observed fried pickles stored at cook line with no time mark. Per operator, food held on time for approximately 1 hour. 2) Observed chicken wings stored at fryer station without time mark. Per operator, food held on time for approximately 30 minutes. Operator put time mark on foods.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels, soap, and hand wash signs at both bar hand wash sinks. Operator provided.
Bowl or other container with no handle used to dispense food. Observed cup stored inside pico de gallo container, at salad station. Operator removed.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on clean dish rack at dish pit.
Time/temperature control for safety food thawed in an improper manner. Observed employee thawing raw mahi mahi at triple while stored inside packaging indicating removal upon thawing. Employee removed fish from packaging.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth, not stored in sanitizer solution, on flip top cooler cutting board at sandwich station. Employee properly stored.
Sep 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with slime. Nozzles in bar soiled. Operator cleaned and sanitized during inspection.
Cup or other container with no handle used to dispense ice in bar. Operator provided scoop with handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored above container of flour next to salad flip top cooler. Manager moved bottle water.
Employee personal food not properly identified and segregated from food to be served to the public inside walk in freezer. Manager removed employee food.
Employee with no hair restraint while engaging in food preparation in kitchen. Operator put hat on
Food not stored at least 6 inches off of the floor. Buckets of pickles on floor inside walk in cooler. Manager elevated
Hood filter missing from automatic fire suppression/exhaust system.
May 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. In kitchen.
May 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority11 Intermediate8 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans hot held in steam table at 121F. Per operator, beans re- heat on stove to 120F and placed in steam table 2.5 hours before the inspection. Educate operator on the correct process for reheating overnight TCS food. After educate employee he then reheated beans to 170F.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed in-use utensils stored inside hand wash sink at cookline. Operator removed utensils from sink.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device available at this time.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. In kitchen
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions as it relates to type of sanitizer used at dishwashing machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 12:57 p.m. no date marked on cooked ribs stored in walk in cooler. Per operator, ribs cooked at 9:30 a.m. yesterday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certificate from responsible vendors expired on 08/17/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine.
Equipment in poor repair. Observed walk in cooler ambient temperature at 47F.
Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease on kitchen floor underneath cooking equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops with handles stored in bread crumbs and rice containers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave.
No handwashing sign provided at a hand sink used by food employees. In kitchen.
Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs.
Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not identified by common name.
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in handwashing sink. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ware-washing area.
Buildup of food debris/soil residue on equipment door handles.
Can opener blade not kept sharp - observed metal shavings.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans at storage area not inverted. Operator inverted.
Reach-in freezer interior/shelves have accumulation of soil residues.
Stored food not covered. Observed raw chicken wings not covered at walk-in cooler. Operator covered.
Working containers of food removed from original container not identified by common name. Soy sauce. Operator labeled.
Dec 13, 2023□ 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 ▾
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fish. Educate cook on cooking Temperatures. Emailed cooking temperature flier to manager.
Dec 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flying insects on top hanging extension cord in ware washing room. 2 live flying insects flying above garbage bin in ware washing area. Ware washing room is in a separate room from kitchen/ cook line.
Operating with an expired Division of Hotels and Restaurants license. License paid online during inspection, shows expires on 12//2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in master built 2 door reach in cooler in cook line. Operator moved raw beef to lower shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari inside 2 drawer cooler in fry station in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties stored over cooked crab legs inside standing freezer next to drink station in wait station. Operator moved raw beef to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Wait station,; Cooked shrimp (70F cold holding ) in reach in cooler. Per operator foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. 2. Salad station,; Cut tomatoes (47F - Cold Holding); chopped lettuce (48F - Cold Holding); sliced turkey (36F - Cold Holding); raw fish (47F - Cold Holding); conch fritter batter (48F - Cold Holding). Per operator, foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fish. Educate cook on cooking Temperatures. Emailed cooking temperature flier to manager.
Soda nozzles at bar soiled. Operator cleaned and sanitized during inspection.
1.Bowl or other container with no handle used to dispense pooled egg batter in cook line. Operator discarded container. 2. Cup used to scoop ice in drink station. Operator discarded cup and used ice scoop to scoop ice.
Clean pots and pans not stored inverted or in a protected manner in ware washing area. Operator inverted.
Stored food not covered. Lemons not covered in wait station. Operator covered
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.