LUC'S SEAFOOD & GRILL
5511 S UNIVERSITY DR, Davie FL 33328 · 9549905730
Last inspected Jul 29, 2026 · 8 visits since October 2023
NOV 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 30 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. Emailed procedure to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over frozen French fries in stand up freezer. Manager rearranged for proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked pasta in lower flip top cooler. Operator rearranged for proper storage.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm, corrected to 100 ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager's food certification expired on 6/21/26.
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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. Multiple attempts, Dish machine not reaching 160F temperature for color change.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Paper cup in bulk flour container. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent between hood and wall soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoops on top of machine not inverted. Manager inverted.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature gauge reading above 180F, but color change strip not changing for proper 160F sanitation.
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Employee labeled as degreaser.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoops on top of machine not inverted. Manager inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing watch.
Feb 28, 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 ▾
Food stored on floor. Container of fryer oil on floor in back hallway.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil by cookline not labeled. Manager labeled.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Turbo Air reach in cooler, cartons of raw shell eggs and pan of frozen fish filets above portioned bags of cooked lobster meat, packaged of cooked sausage, and container of cooked snow crab claws. Manager rearranged cooler to properly separate all items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager labeled as degreaser.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed watch.
Water leaking from pipe and/or faucet/handle. Hot water faucet leaking at kitchen hand sink.
Working containers of food removed from original container not identified by common name. Bulk containers of batter mix and flour under prep table not labeled.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bread inside turbo air reach in cooler in kitchen. Operator moved raw fish to cook line to be cooked.
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed reporting agreement form during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Operator printed and filled out time as a public health control during inspection.
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. Operator moved raw fish to cook line to be cooked.
Employee with no beard guard/restraint while engaging in food preparation. Operator put beard guard on.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 91F in cook line. Operator discarded water
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef patties stored over packaged raw shrimp inside Kenmore freezer in kitchen. Operator moved raw ground beef patties under raw shrimp and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked stone crabs inside turbo air reach in cooler in kitchen. Operator moved raw shrimp to be breaded in prep station.
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. Emailed procedure to manager
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 reporting agreement form to manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Emailed written procedures to manager.
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 personal food not properly identified and segregated from food to be served to the public. Employee yogurt above case of tomatoes inside duckers reach in cooler in kitchen. Operator moved yogurt and stored away from restaurant food.
Equipment in poor repair. Gasket in dukers reach in cooler in kitchen. Air escaping when unit door is closed.
Hole in or other damage to wall, front of kitchen next to flip top cooler on the right side.
In-use tongs stored on equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 88F in cook line. Operator discarded water
No Heimlich maneuver/choking sign posted. Emailed poster to manager
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.