HARBORWOOD
100 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-353-1234
Last inspected Jul 9, 2026 · 9 visits since January 2024
SEP 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 10 small flying insects on wall in prep area by triple sink. Did not observe any land on any food or food contact surfaces. Operator exterminated and cleaned the area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025074221 | Sep 9, 2025 | Oct 29, 2025 | $200 |
| 2--2021013765 | Feb 24, 2021 | Apr 30, 2021 | $200 |
Inspection history
9 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the cooler #10, thawing sauces were not labeled with pull date from the freezer. The containers were labeled by the cook.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. In the bucket of chia seeds, a small ramekin was stored inside and used to dispense the food. The item was removed
Sep 10, 2025□ 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 ▾
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.
Sep 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
Live, small flying insects found Approximately 10 small flying insects on wall in prep area by triple sink. Did not observe any land on any food or food contact surfaces. Operator exterminated and cleaned the area during inspection.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline visibly soiled - with clean plates.
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - cooked potatoes- cooling 1 hour at 9:20am (62-64F - Cooling) at 10am 64F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
Observed 2 Employees enter cookline, put on gloves and began working with food, without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Prep area - 4 door drawers- Raw fish stored over ready-to-eat cheese. 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. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked potatoes (63F - Hot Holding); creole sauce (123F - Hot Holding). Per operator items holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and operator filled out during inspection.
Establishment offers undercooked comminuted meat on the child menu. Reviewed menu updating with operator.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Spray bottle containing toxic substance not labeled. Bar - bottle of cleaner. Operator labeled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Açaí scoop in water 115F. Operator removed.
Old labels stuck to food containers after cleaning. Operator removed during inspection.
Some Equipment and utensils not properly air-dried - wet nesting.
Waste line missing at soda gun holster. Left bar soda gun.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Quinoa - date marked 9/10. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw beef burgers stored over raw octopus. Operator stored all items properly.
Establishment offers undercooked comminuted meat on the child menu. Reviewed menu updating with operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control form to operator and operator filled out during inspection.
Non-service animals permitted in the premises of the establishment. Non service dog in patio dining area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spoon in water 74F. Operator removed.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dented can present. Stuffed Grape leaves with rice. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Left flip top - cut tomatoes (50-52F); cooked onions (50-52F). Per operator items in unit approximately an hour. Per operator rail not turned on. Operator placed all items on ice to quick chill. Coffee area - individually poured containers of cream 65F. Per operator out for approximately an hour. Operator placed on Time as a Public Health Control.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw shell eggs stored over ready to eat liquid eggs. 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Time/temperature control for safety food thawed in an improper manner. Cooked lobster thawing in standing water at prep sink. Operator turned on cold water to continue thawing.
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.