OCTOPUS KITCHEN AND BAR
4660 NORTH OCEAN DR, Lauderdale-By-The-Se FL 33308 · (754) 312-5775
Last inspected Jul 20, 2026 · 10 visits since February 2024
MAR 25
JUN 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2024014403 | Feb 13, 2024 | May 30, 2024 | $400 |
| 2--2024027354 | Apr 16, 2024 | May 30, 2024 | $400 |
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - countertop - cream cheese (84F). Per operator item holding approximately 2 hours. Operator moved item to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - potatoes (118-125F - Hot Holding). Per operator holding 1/2 hour. Operator immediately moved item to grill to reheat. Cookline - under heat bar - sausage (95-96F). Per operator holding approximately 2 hours. Operator immediately moved to grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack on Cookline visibly soiled.
Food stored on floor. Cases of water in plastic bottles stored on floor at bar.
Show the remaining 3 findings ▾
Ice buildup in red expo reach-in freezer
In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 108F. Operator moved to heat source.
Jan 7, 2026Inspection 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. Observed opened case of chicken stored on floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of oven at cookline in kitchen.
Aug 26, 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 ▾
Ceiling vents soiled with accumulated dust in main kitchen near hand washing sink.
Water leaking from faucet/handle. At prep area sink, operator began repairing.
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee picked up cup from floor tossed it out then grabbed a clean cup and continued serving customers coffee order without washing hand.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; 2 soda gun nozzles, operator cleaned and sanitized at time of inspection.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling vents soiled with accumulated food debris, grease, or dust above expo line in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in prep area. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at food prep sink. Operator discarded.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -ware washing station Dishwasher (Chlorine 0ppm), repaired at time of inspection chlorine 100ppm
Non-food grade paper towel used as liner for food container. -Cook-line flip top; Pacific Blue select paper towels lined in containers of diced tomatoes. -Walk in cooler; Pacific Blue select paper towels lined in containers of diced ham, cooked bacon, bell peppers, diced tomatoes. Operator removed paper towel linings at time of inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Ware washing station; Triple Sink (Quaternary 0ppm), repaired at time of inspection. Quaternary 200ppm
Shell eggs in use or stored with cracks or broken shells. See stop sale. -Coffee Bar unit 6; 3 cracked shell eggs, 1 broken shell egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coffee Bar;; cooked egg (45F - Cold Holding); sausage patty (45F - Cold Holding); roast beef (45F - Cold Holding), items not prepared or portioned today. Items held in unit less than 4hrs, observed dial not set to the coldest setting, operator moved items to reach in freezer to quick chill.
Food-contact surface soiled with mold-like substance. -Bar; 2 soda gun nozzles with mold like substance. Operator placed to be cleaned and sanitized.
Accumulation of black mold-like substance in the interior of the ice machine.
Ice buildup in reach-in cooler. -Coffee bar Unit 6 ice buildup on condenser
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Walk in cooler - cooked potatoes (48-49F); cooked ribs (45-46F); cooked steak (46-47F); raw chicken (46F); cooked grits (49-50F); cheese (49F); cream cheese (49-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked potatoes (48-49F); cooked ribs (45-46F); cooked steak (46-47F); raw chicken (46F); cooked grits (49-50F); cheese (49F); cream cheese (49-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sausage (104-105F - Hot Holding). Per operator holding less than 3 hours. Reviewed temperature control vs Time as a Public Health Control. Operator moved to grill to reheat.
Food stored on floor. Cases of plastic water bottles stored on floor by walk in cooler.
Ice buildup in walk-in freezer by condensing fan. One fan not running.
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands/put on new gloves.
Employee cracked raw shell eggs and then handled ready-to-eat food without washing hands/changing gloves. Reviewed proper hand washing and employee washed hands/put on new gloves.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo butter pats (65F). Reviewed Time as a Public Health Control and operator placed items on TPHC.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu states, "Fresh Juices - Orange, Cranberry, Lemonade, Apple, Pineapple.
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.
Handwash sink used for purposes other than handwashing. Front counter hand sink being used to dump milk.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon on breakfast menu. Reviewed menu updating with operator.
Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator changed batteries.
Buildup of food debris/soil residue on equipment door handles. Coffee area handles and gaskets visibly soiled.
In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
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.