QUARTERDECK DAVIE
3155 S UNIVERSITY DR, Davie FL 33328 · 954.452.7676
Last inspected May 27, 2026 · 9 visits since February 2024
APR 25
OCT 25
FEB 26
MAR 26
MAY 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Food-contact surface soiled with food debris, mold-like substance or slime. Water backed up in drain line and holster for soda gun at entrance to bar.
★ 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--2019029169 | May 21, 2019 | Aug 21, 2019 | $200 |
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee failed to wash hands before putting on gloves when entering kitchen to begin shift. 2) Employee failed to wash hands before putting on gloves after handling and rinsing dirty pans at triple sink. Reviewed with staff and manager proper handwashing procedures- both employees washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi fliptop lower cooler, raw salmon sushi rolls above sauce containers. Manager rearranged to properly store.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in top of ice machine bin.
Employee beverage container in ice machine/ice bin. Employee unopened water bottle in ice bin at main bar. Manager removed bottle and removed ice from area around bottle.
Show the remaining 7 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container on shelf directly above salad fliptop unit. Manager removed beverage.
Employee eating in a food preparation or other restricted area. Employee drinking at food prep station evidenced by open beverage container on shelf directly above salad fliptop unit. Manager removed beverage.
Food stored on floor. Cases of food items on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around drain line and back of cooling unit in line reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and utensils in standing water (79F) on prep table by sushi fliptop. Manager changed container and placed on grill to hold above 135F.
Standing water in bottom of reach-in-cooler. Standing water in bottom of fryer fliptop unit.
Waste line missing at soda gun holster. Waste lines missing from 2 soda gun holsters at main bar. Manager replaced.
Mar 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC butter and cooked mushrooms not time marked. Per operator food on time control less than four hours. Operator time marked food items
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right two drawer cooler At 11:55pm raw burgers 45F ambient cooling for 1 hour to 46F at 12:20pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator placed food on ice to quick chill
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table at expo line. Operator threw out drink
Standing water in bottom of reach-in-cooler. Observed at right cold rail
Feb 18, 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
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler; cheese (46-48F - Cold Holding) Cold rail; cut lettuce (62F - Cold Holding under no temperature control). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill
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. Observed raw salmon and tuna bearing the label to remove fromROP before thawing thawing in ROP. Per,operator fish was thawing in ROP less than four hours ago. Operator removed fish from ROP
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink front line freezer. Operator removed
Standing water in bottom of reach-in-cooler. Observed under cold rail cooler. Operator began drying the cooler
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen main steam well, mashed potatoes (121F - Hot Holding). Per manager prepared at approximately 10:30am and placed in unit. Employee removed to griddle to reheat above 165F for proper holding. 2) In hold rail at front of grill, cooked mushrooms (88F - Hot Holding). Per manager prepared at approximately 10:00-10:30am and moved to rail. Employee reheated to 168F at placed in steam bath on grill to hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at far end of bar has mold like buildup. Manager removed and cleaned holder.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in top of ice machine bin.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at cook line.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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. Dish washer handling clean dish ware immediately after handling and loading dirt dish ware into machine without washing hands and changing gloves first. Manager reviewed proper procedures with employee for going forward.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station ice bath not submerged fully, commercial ranch dressing (48F - Cold Holding); commercial blue cheese dressing (42F - Cold Holding). Per manager not prepared portioned today and in unit approximately 2.5 hours. Manager replaced with new containers pushed farther down into ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Water backed up in drain line and holster for soda gun at entrance to bar.
In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards at cookline.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam well, mashed potatoes (129-145F - Hot Holding). Per employee removed from steamer approximately 30 minutes to line. Employee placed back in steamed to reheat above 165F to properly hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Water with mold like buildup in soda gun holder at near end of bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper panel inside ice bin has mold like buildup.
Employee eating in a food preparation or other restricted area. Employee plate of rice by end of cook line. Employee removed food.
Waste line missing at soda gun holster. Two soda gun holsters at bar missing drain lines. Manager placed call to Coke Cola to request installation of lines.
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 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. Observed 2 employees wearing gloves, handled phone then proceeded to engage in food preparation without hand wash nor glove change.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler across from fryer raw shrimp stored over ready to eat bread. Operator stored 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. Observed on expo butter (56F - Cold Holding). Observed at cook line in ice bath in front grill;; shredded cheese (55F@ 1:28pm - 50F @3:40pm - Cold Holding); lemon cream (57F@ 1:28pm - 60F- Cold Holding); shrimp sauce (56F@ 1:28pm - 54F @3:40pm- Cold Holding). As per manager, items were not prepared or portioned today, out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on expo line pico de gallo (57F@ 1:12pm - Cold holding, corrected on site to 41F @ 3:30pm); Observed ice bath by triple sink; calamari (49F@1:20pm - 37F @3:35pm Cold Holding); shrimp (47F @1:20pm - 36F @3:34pm Cold holding. Additionally, observed butter (56F - Cold Holding). Observed at cook line in ice bath in front grill;; shredded cheese (55F@ 1:28pm - 50F @3:40pm - Cold Holding); lemon cream (57F@ 1:28pm - 60F- Cold Holding); shrimp sauce (56F@ 1:28pm - 54F @3:40pm- Cold Holding). As per manager, items were not prepared or portioned today, out of temperature for more than 4 hours.
Handwash sink used for purposes other than handwashing. Observed at bar handwashing sink used as dump sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Covered waste receptacle not provided in women's bathroom. One of the two individual stall not provided.
Employee eating in a food preparation or other restricted area. Observed employees food container on bars countertop by bottles of liquor.
Food stored on floor. Shin mirin and plastic bottled water stored on floor at the beer cooler
Ice scoop handle in contact with ice. Handle touching ice at ice machine at bar
Unwashed fruits/vegetables stored with ready-to-eat food. Observed at walk in cooler - ready to eat cole slaw stored under unwashed vegetables.
Working containers of food removed from original container not identified by common name. - flour
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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. Observed operator cutting lettuce in prep station while wearing one glove, glove hand holding knife while the other hand is touching head of lettuce.Operator put on gloves on other hand.
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 type measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance( cleaner ) not labeled in soda station. Operator labeled tabie cleaner
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wrist band. Operator removed
Food not stored at least 6 inches off of the floor. Container with cooked beans on floor inside walk in freezer. Operator discarded at will
Stored food not covered. Container with Raw beef not covered inside walk in freezer. Operator discarded at will
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.