DANIEL'S A FLORIDA STEAKHOUSE
620 S FEDERAL HWY, Fort Lauderdale FL 33301 · 9546167191
Last inspected Apr 8, 2026 · 5 visits since April 2024
APR 24
FEB 25
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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....cutting lime with bare hands. Stop sale issue. Employee discarded food
★ 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--2025037922 | Mar 28, 2025 | Jul 14, 2025 | $200 |
Inspection history
5 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cook line reach in cooler cooked mushrooms 43-51F at 4pm heated cooling since 2pm to 41-49F at 4:42pm. At this rate proper cooling would not occur, operator placed on sheet pan and placed in walk in cooler to quick chill.
Employee handled soiled equipment and utensils and then engaged in handling clean equipment and utensils, without washing hands. Reviewed hand washing and gloves usage with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line cooked pasta (50F - Cold Holding); cooked potatoes (47F - Cold Holding); cooked lobster (43-45F - Cold Holding); raw beef (46F - Cold Holding) items not prepared or portioned today items held in unit less than four hours, operator placed items in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed.
Show the remaining 7 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.
Oyster tags not marked with last date served.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Salad station; drawer unit opened can of redbull stored with containers of sour cream and caviar mix.
Ice buildup in reach-in freezer next to hand washing sink.
Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Back prep hand sink blocked by storage cart and items in sink. Operator made sink accessible.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak served any style on menu. Operator reprinted menu with consumer advisory during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom that opens into kitchen.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Employee restroom and bar hand sinks. Operator posted during inspection.
Mar 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cookline drawers - Raw beef stored over ready-to-eat cooked noodles. Operator stored all items properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food - prep area. Reviewed proper hand washing and employee washed hands.
Employee touched face and hair and then handled clean equipment without washing hands. Reviewed proper hand washing and employee washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and back prep area. Operator replaced.
Food not stored at least 6 inches off of the floor. Walk in freezer - containers of bolo and other sauces stored on floor under shelving. Operator stored properly.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cookline - raw chicken stored over ready-to-eat potatoes. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw sausage stored over whole muscle beef. Operator stored all items properly.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
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....cutting lime with bare hands. Stop sale issue. Employee discarded food
Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above pasta, paper in reach in drawer at kitchen. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickle plantain ( blanched) date marked 4/13/24 at walk in cooler. Stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickle plantain ( blanched) date marked 4/13/24 at walk in cooler... 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....cutting lime with bare hands.
Handwash sink not accessible for employee use at all times...stacked racks front of handwashing sink at dishwashing area. Employee removed
Handwash sink used for purposes other than handwashing...container stored in handwashing sink at bar, employee removed
No paper towels or mechanical hand drying device provided at handwash sink...at cook line, prep line, employee provided.
No soap provided at handwash sink at cook line, employee provided.
Working containers of food removed from original container not identified by common name...vinegar spray bottle. Employee labeled
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.