EVEN KEEL FISH SHACK
112 COMMERCIAL BLVD STE A, Lauderdale-By-The-Se FL 33308 · 954.444.1713
Last inspected Mar 18, 2026 · 11 visits since September 2023
AUG 24
JAN 25
MAY 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036664 | Mar 18, 2026 | Jul 7, 2026 | $360 |
| 2--2022031220 | Jun 21, 2022 | Oct 17, 2022 | $250 |
| 2--2022032067 | Jun 29, 2022 | Oct 17, 2022 | $250 |
Inspection history
11 visits, newest first
Mar 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Bar flip top - raw oysters stored over ready to eat cooked shrimp. Operator stored all items properly.
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.
Buildup of food debris/soil residue on equipment door handles, door fronts and gaskets - Cookline flip tops grill drawers and low boy unit.
Clean plates not stored inverted or in a protected manner - next to bar.
Show the remaining 2 findings ▾
Floor soiled/has accumulation of debris. Behind reach in coolers in hallway.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched personal cell phone, then touched clean utensils without first washing hands. Bartender touched personal cell phone then served drink to customer without first washing hands. Reviewed proper hand washing and employees washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Bar flip top - raw oysters stored over ready to eat cooked shrimp. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Right 2 door reach in - hallway - 7 8 ounce packs of reduced oxygen fish, per operator placed in unit yesterday. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection.
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.
Buildup of food debris/soil residue on equipment door handles, door fronts and gaskets - Cookline flip tops grill drawers and low boy unit.
Clams/mussels/oysters removed from original container for long-term storage. Clams and mussels at Cookline with no tag. Oysters at bar with no tag. Operator placed tags on product.
Clean plates not stored inverted or in a protected manner - next to bar.
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. Right 2 door reach in - hallway - 7 8 ounce packs of reduced oxygen fish, per operator placed in unit yesterday. See stop sale.
Floor soiled/has accumulation of debris. Behind reach in coolers in hallway.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Ware washing sink and bar area hand washing sink missing handwashing signs. Operator printed and posted signs.
Reach-in cooler shelves with rust that has pitted the surface at front line reach in cooler.
May 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with debris. -Front line raw bar reach in cooler gaskets, cookline reach in cooler gaskets.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Raw bar hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink at Cookline, operator provided.
No soap provided at handwash sink at Cookline, operator provided.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator placed in batch.
Standing water in bottom of reach-in-cooler. -Raw bar reach in cooler.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw beef above raw fish Operator removed the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Low boy refrigerator; fish (45F - Cold Holding). Operator lower the temperature.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle.
Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint doing food preparation.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer buckets quaternary 0PPM Operator redid buckets 200ppm
Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch served raw does not have parasite destruction. Operator cannot provide parasite destruction for conch.
Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked by knives. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, no paper towels at hand wash sink. Employee supplied paper towels.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. PIC - Brad Phillips.
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. Operator performing ROP cooked meat and raw fish.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority8 Intermediate2 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in kitchen, walked to raw bar area and proceeded to prepare raw oysters for order - without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad.
Clam/mussel/oyster tags not marked with last date served.
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. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection.
Manager or person in charge lacking proof of food manager certification. PIC - Brad Phillips.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad on-line menu. Conch salad and Tuna poke on paper menu.
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. One employee without food handler/CFM. Provided operator Food Employee Reporting Agreement, and employee filled out during inspection.
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. Operator performing ROP cooked meat and raw fish.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Working containers of food removed from original container not identified by common name. Bulk flour.
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.