MARINA 84 SPORTS BAR AND GRILL
2440 W SR 84, Fort Lauderdale FL 33312 · 954.797.5307
Last inspected Jan 6, 2026 · 10 visits since August 2023
JAN 24
OCT 24
OCT 24
JUL 25
JAN 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016011911 | Mar 8, 2016 | Apr 8, 2016 | $1,000 |
| 2--2016006421 | Feb 5, 2016 | Mar 10, 2016 | $400 |
| 2--2016009050 | Feb 20, 2016 | Mar 10, 2016 | $400 |
Inspection history
10 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line flip top cooler, garlic spread (51F - Cold Holding). The container states the spread contains milk and keep refrigerated. The spread was removed from refrigerator less than 4 hours ago. The spread was returned to the refrigerator to chill and cold hold.
Food-contact surface soiled with food debris, mold-like substance or slime. The ice scoop was stored in a soiled pan. The scoop and pan were washed.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. The ice scoop was stored in a soiled pan. The scoop was washed and the pan changed.
No paper towels or mechanical hand drying device provided at handwash sink. At the cook line hand sink. Paper towel dispenser was reloaded during the 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. On the cook line grill station, in the drawer, a portion of salmon was thawed in the packaging. The packaging stated to remove prior to thawing. The fish was removed from the packaging.
Equipment in poor repair. Reach in cooler across from the cook line has torn gaskets.
Oct 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline prep table, heavy cream (66F - Cold Holding). The item was stored in a pan inside of another pan with melted ice. The item had been out for less than 4 hours. Ice was added to chill and cold hold
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, chili (125-130F - Hot Holding); tomato sauce (125-130F - Hot Holding). The items had been in the table less than 4 hours. The items are being reheated to 165F to hot hold
Equipment in poor repair. The gaskets on the double door True cooler are torn.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Equipment in poor repair. The reach in cooler at the front of the line, gaskets are torn.
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Spray bottle of oil on the cook line. Chef labeled the bottle
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. In the walk in cooler, onion soup (48F - Cold Holding); butter (48F - Cold Holding); chili (48F - Cold Holding); chowder (43F - Cold Holding) tomato sauce (48F - Cold Holding); peeled hard cooked eggs (48F - Cold Holding); milk (48F - Cold Holding); heavy cream (48F - Cold Holding); cheese (48F - Cold Holding); beef (48F - Cold Holding); ham (48F - Cold Holding). The items were stored in the cooler over night and were no prepped or portioned today. The items were discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, onion soup (48F - Cold Holding); butter (48F - Cold Holding); chili (48F - Cold Holding); chowder (43F - Cold Holding) tomato sauce (48F - Cold Holding); peeled hard cooked eggs (48F - Cold Holding); milk (48F - Cold Holding); heavy cream (48F - Cold Holding); cheese (48F - Cold Holding); beef (48F - Cold Holding); ham (48F - Cold Holding). The items were stored in the cooler over night and were no prepped or portioned today. The items were discarded. See 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 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. At the reach in cooler in front of the cookline, tilapia was thawed in the ROP packaging. The fish was removed from the packaging.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in the kitchen reach in Atosta freezer, interior door exposed styrofoam. Observed in Atosta two door low boy cooler in prep area and in the US Refrigeration three door low boy cooler across from fryers in kitchen.
Aug 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 new employee hired, no proof of reporting agreement.
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.
Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen in front of fryer in cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in the kitchen reach in Atosta freezer, interior door exposed styrofoam. Observed in Atosta two door low boy cooler in prep area and in the US Refrigeration three door low boy cooler across from fryers in kitchen.
Plumbing system in disrepair. Plumbing underneath hand wash sink in ware washing area, leaking.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Saba Air four drawer cooler underneath grill in cook line;raw salmon (52F cold holding ); raw fish (52F cold holding ); raw steak (52 cold holding, raw chicken (52F cold holding ); raw hamburger patty (52F cold holding ); raw mahi (52 cold holding )raw corned beef (52F cold holding, Per operator items were placed in 4 drawer cooler less than 4 hours ago. Operator moved to walk in freezer to quick chill. Foods not prepared or portioned today.
Food-contact surface soiled with food debris. Cutting boards in the kitchen and food prep area and Can opener in the kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 new employee hired, no proof of reporting agreement.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Some hood filters in the kitchen observed damaged. Dish machine @0ppm, equipment not in use at time of inspection. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment using 3 compartment sink to sanitize dishes.
Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen in front of fryer in cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in the kitchen reach in Atosta freezer, interior door exposed styrofoam. Observed in Atosta two door low boy cooler in prep area and in the US Refrigeration three door low boy cooler across from fryers in kitchen.
Nonfood-contact surface soiled with grease. Heavy grease buildup observed between fryers in the kitchen.
Plumbing system in disrepair. Plumbing underneath hand wash sink in ware washing area, leaking.
Wall soiled with accumulated grease behind grill in cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on table in ware washing area. Operator moved to washed.
Working containers of food removed from original container not identified by common name. Observed oil in a spray bottle in the kitchen not labeled. Operator labeled bottle ( oil)during inspection.
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.