LAS OLAS CO - BOATHOUSE
620 SAGAMORE RD, Fort Lauderdale FL 33301 · 954-377-5491
Last inspected Jul 23, 2026 · 9 visits since September 2023
DEC 24
APR 25
NOV 25
APR 26
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019061717 | Nov 26, 2019 | Jan 3, 2020 | $200 |
Inspection history
9 visits, newest first
Jul 23, 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
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line pizza station, clarified butter (88F - Cold Holding). The butter has been out less than 4 hours. The butter was moved to the cooler to chill and cold hold
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored inside of the front counter coffee cooler. The bag was removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the expo station next to the rice warmer, a scoop was stored in 92F water. The items were moved to the dish area to clean and sanitize.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open can of beverage was stored over milk in the front counter coffee cooler. The beverage was removed
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cookline employee entered prep area, put on gloves and handled ready to eat food without first washing hands. Employee washed hands and put on new 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. Cook touched garnish lime wedge with bare hands and placed on plate for customer order. Reviewed proper procedures for no bare hand contact if ready to eat foods. Cook used tongs.
Prep area flip top - Raw shrimp stored over/not properly separated from ready-to-eat dressings. Operator stored all items properly.
Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
Stored food not covered. Reach in Freezer - empanadas not covered. Operator covered.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food - employee put on gloves and handled ready to eat chips without first washing hands. Reviewed proper hand washing and employee washed hands - put on new gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza station - clarified butter (94F - Hot Holding). Per operator holding less than an hour. Reviewed hot holding and Time as a Public Health Control. Operator moved to steam table to reheat.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee eating in a food preparation or other restricted area - on prep area flip top. Employee removed items.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled. Metal stem of probe thermometer soiled. Operator sanitized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Left flip top cooler; cut tomatoes (37-47F - Cold Holding). Per operator food brought out from walk in cooler less than four hours ago. Observed food overfilled in unit. Operator removed access tomatoes and brought to freezer to quick chill
Clam/mussel/oyster tags not marked with last date served. Some muscle tags not marked with last day served
Bowl or other container with no handle used to dispense food. Metal container used as scoop in seasoning container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in container of water 81F operator placed item on oven to heat to 135F
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dish Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper procedures and employee properly washed hands.
Handwash sink not accessible for employee use at all times. Prep room hand sink blocked by cart. Operator removed.
Some Mussel tags not marked with last date served.
Food not stored at least 6 inches off of the floor. Cases of plastic water bottles on floor at entrance to cooking area. Operator stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Cookline flip top. Operator removed.
Jun 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored over raw ground beef. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cheese (41-51F). Observed item overfilled. Per operator placed in unit 2 hours ago. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water at 100F. Operator moved to grill to heat.
Small Carbon dioxide tank not adequately secured - prep kitchen.
Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline.
Sep 27, 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 ▾
Equipment drain line draining into handwash sink. Expo area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper in ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - Raw fish stored behind ready to eat octopus in cookline drawers. Prep room - Raw fish stored over ready-to-eat ice cream in a freezer - not all products commercially packaged. Operator stored all items properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. - Dish employee handled soiled dishes - then touched clean dishes without removing gloves and washing hands. - Server handled dirty dishes, then handled clean utensils without washing hands. Reviewed with operator and operator reviewed handwashing with employees. Employees properly washed hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo area - milk - per operator opened 2 days ago. Operator date marked.
Equipment drain line draining into handwash sink. Expo area.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche and snapper ceviche. Operator updated menus during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline.
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. Cookline drawers - tuna - reviewed proper procedures and operator opened packages.
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.