QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL
2933 E LAS OLAS BLVD, Fort Lauderdale FL 33316
Last inspected Mar 7, 2025 · 7 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
APR 24
OCT 24
FEB 25
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 small, flying insect landing inside olive jar at bar. Operator discarded olives, removed jar, and had bartender remove flies from bar. Stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair. Observed hand wash sink next to kitchen triple sink in disrepair.
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found Observed approximately 5 small, flying insect landing inside olive jar at bar. Operator discarded olives, removed jar, and had bartender remove flies from bar. Stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Observed approximately 5 small, flying insect landing inside olive jar at bar. Operator discarded olives, removed jar, and had bartender remove flies from bar. Stop sale.
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 4 drawer stove cooler// raw burger patty (49F - Cold Holding); sliced cheese (51F - Cold Holding); cooked ribs (46F - Cold Holding); raw mahi (47F - Cold Holding); raw chicken (45F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler drawers overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 drawer stove cooler// raw burger patty (49F - Cold Holding); sliced cheese (51F - Cold Holding); cooked ribs (46F - Cold Holding); raw mahi (47F - Cold Holding); raw chicken (45F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler drawers overnight. Stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 drawer stove cooler// raw burger patty (49F - Cold Holding); sliced cheese (51F - Cold Holding); cooked ribs (46F - Cold Holding); raw mahi (47F - Cold Holding); raw chicken (45F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler drawers overnight. Stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Observed soiled knife stored between flip top cooler and steam table at cook line.
Plumbing system in disrepair. Observed hand wash sink next to kitchen triple sink in disrepair.
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer - bowls of raw fish eggs (not commercially packaged) stored on top of box of bread. Operator stored correctly.
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer - bowls of raw fish eggs (not commercially packaged) stored on top of box of bread. Operator stored correctly.
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 at flip top cooler across from grill - raw shrimp (50F - Cold Holding); Mac and cheese (56F - Cold Holding); roast beef (54F - Cold Holding) as per operator items held out of temperature for over 5 hours. See stop sale. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked wings (47F - Cold Holding); cooked pasta (46F - Cold Holding); Cole slaw (46F - Cold Holding); spinach dip (47F - Cold Holding) as per operator items held out of temperature for over 12 hours. See stops sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - raw shrimp (50F - Cold Holding); Mac and cheese (56F - Cold Holding); roast beef (54F - Cold Holding) as per operator items held out of temperature for over 5 hours. See stop sale. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked wings (47F - Cold Holding); cooked pasta (46F - Cold Holding); Cole slaw (46F - Cold Holding); spinach dip (47F - Cold Holding) as per operator items held out of temperature for over 12 hours. See stops sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (110F - Hot Holding); fried onions (94F - Hot Holding) as per operator, items held out of temperature for approximately 1 hour. Operator discarded at will.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen multiple wet wiping cloths. Operator stored in sanitation buckets.
Apr 18, 2024Inspection 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 ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice with time mark ending at 12:00pm. Per operator, new batch made after 12:pm. Operator put new time mark on rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accoumlation of slime on both soda gun nozzles at bar. Bartender cleaned and sanitized soda gun nozzles during inspection.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled cloth and then proceed to prepare food without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw portioned calamari stored above ready to eat fries in walk in freezer, he'd rearranged for proper storage.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed cooked sushi rice with no time marking, as per chef item was stored on time control more than 4 hours.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed establishment uses time as a public health control for sushi rice. At the time of inspection observed cooked sushi rice with no time marking, as per chef, item was held on time control overnight. Chef discarded.
Bowl or other container with no handle used to dispense food.in rice, manager removed.
In-use wet wiping cloth/towel used under cutting board.
Water leaking from pipe and/or faucet/handle. Under 3 compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.