FORT LAUDERDALE BEACH DINING LLC
525 S FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33316 · 815.721.0931
Last inspected Jan 27, 2026 · 17 visits since August 2023
OCT 25
DEC 25
DEC 25
JAN 26
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 live, small flying insects landing on parchment paper container in kitchen. Operator removed flies, discarded parchment paper container, and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020151 | Jan 27, 2026 | Jun 18, 2026 | $400 |
| 2--2025063491 | Aug 25, 2025 | Sep 23, 2025 | $400 |
Inspection history
17 visits, newest first
Jan 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- pork links (110- 122F - Hot Holding), per employee food hot held less than 2 hours. Reheated on oven to (170F)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill station- cooking utensils in water temperature (80F) employee removed.
Jan 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, then continue touching clean plates and tongs to set up several customer orders. After manager instructed, employee washed hands and put in new pair of gloves.
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. Observed employee placing on clean plate toasted bread and ready to eat bacon using his bear hands. After manager instructed, employee washed hands and put in gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects found 4 flying insects landing on soiled dishes storage rack in dishwasher area room, outside of kitchen. Employee killed insects, cleaned and sanitized area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork links (120F - Hot Holding), per employee food held less than two hours, food reheated on oven to 166F.
Handwash sink used for purposes other than handwashing. Box of single service coffee employee removed.
No soap provided at handwash sink. -Bar area -Preparation area employee provided
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Coffee station. -expo station
Employee with no hair restraint while engaging in food preparation. Employee working in cook line
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- small food containers stacked wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer side -large of ice machine by coffee station.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths stored on green buckets, under drain board floor. Employee removed.
Soiled dry wiping cloth in use. Cook line on top of cutting board, employee removed.
Wet mop not stored in a manner to allow the mop to dry. Two mops inside yellow bucket, employee removed
Dec 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swai bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packaging overnight. Stop sale.
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. Observed shredded cabbage (54F - Cold Holding) at salad station. Per operator, food not prepped or portioned today; operator unsure how long food was out of temperature. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (54F - Cold Holding) at salad station. Per operator, food not prepped or portioned today; operator unsure how long food was out of temperature. Stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator.
Handwash sink not accessible for employee use at all times. Observed dish and container lid stored inside hand wash sink at dish pit. Operator removed.
Handwash sink used for purposes other than handwashing. Observed hand wash sink next to cook line used as dump sink; old food inside hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and no hand soap at cook line hand wash sink. Operator provided.
Commercially processed reduced oxygen packaged swai bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packaging overnight. Stop sale.
Ice scoop handle in contact with ice. Observed scoop handle in contact with ice inside bar ice bin. Operator properly stored.
Plumbing system in disrepair. Observed dish pit hand wash sink in disrepair. Water continues to run when water handles are not pressed. Operator repaired during inspection.
Dec 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found Observed approximately 5 live, small flying insects landing on parchment paper container in kitchen. Operator removed flies, discarded parchment paper container, and sanitized area during inspection.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above mashed potatoes inside walk in cooler. Operator properly stored.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (116F - Hot Holding)at cook line. Per operator, food out of temperature for approximately 30 minutes. Operator increased temperature at hot table to reheat food to 165F for hot holding.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand wash sink next to cook line. Operator provided paper towels.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraints on cooks while prepping food at cook line. Cooks put hats on.
Floor area(s) covered with standing water. 1) Observed standing water on floor at cook line. Employee removed water from floor. 2) Observed standing water on floor in front of ice machines, in kitchen. Employee removed water from floor.
Oct 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in cookline middle two drawer cooler. Operator properly septetated
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salmon dip in prep station flip top cooler date marked for 10/16. See stop sale
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. Observed Salmon dip in prep station flip top cooler date marked for 10/16. See stop sale
Clam/mussel/oyster tags not marked with last date served. Some oyster tags do not contain last date served
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area flip top cooler. Under unit at 1:20pm ceviche 51F ambient cooling for 2 hours to 51F at 1:40pm. At this rate proper ambient cooling to 41F in four hours will not happen. Operator placed food in freezer to quick chill
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed at cookline
Water leaking from pipe and/or faucet/handle. Observed at triple sink
Aug 25, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile located across from dish pit, next to container shelf, in kitchen.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink.
Aug 25, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects found 1) Observed approximately 10 live, small flying insects, not landing, at downstairs bar. 2) Observed approximately 2 live, small flying insects, landing, on center pos area at downstairs bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above olives inside salad station flip top cooler. Operator properly stored.
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. Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed expo line// butter balls (63F - Cold Holding), in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put food on ice to quick chill. 2) Observed cream cheese (63F - Cold Holding) at expo line, in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put food on ice to quick chill. 3) Observed avocado mousse (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill. 4) Observed shredded cheese (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator voluntarily discarded.
Ambient thermometer not within the intended measuring range of use. Observed oven ambient thermometer stored inside flip top cooler at cook line. Operator replaced with correct ambient thermometer.
Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of slime on soda gun nozzle at ocean facing side of downstairs bar. Operator cleaned and sanitized during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Bowl or other container with no handle used to dispense food. Observed bartender use plastic cup to scoop ice. Manager educated bartender on properly dispensing food with a scoop.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile located across from dish pit, next to container shelf, in kitchen.
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. 1) Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale. 2) Observed raw sea bass, thawed, stored inside packaging indicating removal upon thawing, inside 4 drawer cooler at cook line. Per operator, thawed in cooler for approximately 1 hour. Operator cut open packaging to allow oxygen flow. Corrective Action Taken.
Ice scoop handle in contact with ice. Observed scoop stored inside ice bin at downstairs bar, handle in contact with ice. Operator properly stored.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed salad station flip top cooler lid interior soiled with black mold like substance. Operator cleaned and sanitized during inspection.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink.
Aug 6, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed heat lamps at expo line not emitting heat to keep foods hot.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and cold table at cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to triple sink. Operator provided.
Standing water in bottom of reach-in-cooler. Observed standing water inside flip top salad cooler in kitchen.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found Observed approximately 4 live, small flying insects, not landing inside kitchen. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi and 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. Operator discarded. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mango salsa (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today. Food out of temperature for approximately 2 hours. Employee put food inside walk in cooler to quick chill.
Toxic substance/chemical improperly stored. Observed butane cartridges stored above single service cups inside dry storage room. Operator properly stored.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink water at dish pit shut off. Operator turned water back on.
Commercially processed reduced oxygen packaged mahi mahi and 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. Operator discarded. Stop sale.
Floor area(s) covered with standing water. Observed standing water on floor at pool bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler cutting board at cook line. Educated manager on proper storage.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 150ppm) at cook line. Operator remade to 200ppm.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above raw beef, not commercially packaged, inside walk in freezer. Operator properly stored.
Feb 8, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sausage links, inside reach in cooler at cook line. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (45F - Cold Holding); shredded cabbage (46F - Cold Holding); sliced cheese (45F - Cold Holding) at cook line flip top cooler #2. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator removed foods and put in walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (120F - Hot Holding) at cook line grill. Per operator, food held out of temperature for approximately 20 minutes. Operator removed food to reheat to 165F for hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed lettuce dumped inside hand wash sink at cook line.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 132F). Operator will use triple sink to wash, rinse, and sanitize dishware.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored in crevice of flip top coolers at cook line. Operator removed.
Aug 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) at salad station, container of portioned smoked salmon above containers of cut vegetables 2) in Continental upright cooler, container of pooled raw eggs above container of cooked onions. Manager inverted items at both stations for proper separation.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter at bottom of steps down to kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Per Chef, Director of Operations is working on creating HAACP for submission.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.