QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL
1035 SE 17 ST, Fort Lauderdale FL 33316 · 954.495.8050
Last inspected Jul 14, 2026 · 10 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed approximately 3 live, small flying insects, landing on clean dish ware at dish pit. Operator removed flies and ran dish ware through dish machine to wash, rinse, and sanitize dish ware during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi display cooler-; diced salmon (48F - Cold Holding); ground tuna (49F - Cold Holding); crab sticks (48F - Cold Holding) -Lower cooler # 3-; ground tuna (46F - Cold Holding); tempura (47F - Cold Holding). Per employee food held less than 4 hours, food moved to lower freezer for a Quick chill. lower cooler # 5-; portioned sausages (50F - Cold Holding); raw shrimp (50F - Cold Holding); breaded snapper (49F - Cold Holding); sour cream (45F - Cold Holding), per employee food held overnight, see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled mushrooms (99F - Hot Holding); grilled onions (105F - Hot Holding), per employee food hot held less than two hours. Observed double panel on both containers, employee placed on grill flat to reheat, second temperature (180-192F)
Soap dispenser at handwash sink not working/unable to dispense soap. Sushi Station
Jul 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched flame cylinder, then open clean container of food without washing hands first, after instructed, employee washed hands.,
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food not prepared or portioned today. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lower cooler # 5-; portioned sausages (50F - Cold Holding); raw shrimp (50F - Cold Holding); breaded snapper (49F - Cold Holding); sour cream (45F - Cold Holding), per employee food held overnight, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi display cooler-; diced salmon (48F - Cold Holding); ground tuna (49F - Cold Holding); crab sticks (48F - Cold Holding) -Lower cooler # 3-; ground tuna (46F - Cold Holding); tempura (47F - Cold Holding). Per employee food held less than 4 hours, food moved to lower freezer for a Quick chill. lower cooler # 5-; portioned sausages (50F - Cold Holding); raw shrimp (50F - Cold Holding); breaded snapper (49F - Cold Holding); sour cream (45F - Cold Holding), per employee food held overnight, see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled mushrooms (99F - Hot Holding); grilled onions (105F - Hot Holding), per employee food hot held less than two hours. Observed double panel on both containers, employee placed on grill flat to reheat, second temperature (180-192F)
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. Poster emailed to operator.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi Station employee fixed during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Sushi Station
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. Sushi display Lower cooler #3 Lower cooler #5
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two Conor cut Mellon, inside lower cooler in sushi station, employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of white vinegar, employee removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi rice- handle touching nice, employee removed.
No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler Lower cooker # 5
Time/temperature control for safety food thawed under water that was barely running/dripping. Observed mahi-mahi fish on dripping water. Employee placed on cold running water.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food did not reach 41F cold holding in allotted time. Stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (120-132F - Hot Holding) at sushi station. Per operator, food stored out of temperature overnight. Stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food did not reach 41F cold holding in allotted time. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (120-132F - Hot Holding) at sushi station. Per operator, food stored out of temperature overnight. Stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food was stored inside deep bin, covered during cooling. Educated operator on proper cooling method.
Handwash sink not accessible for employee use at all times. Observed bag stored inside hand wash sink at sushi station. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch box stored inside low boy cooler at sushi station, not separated from guest food. Operator removed.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed approximately 3 live, small flying insects, landing on clean dish ware at dish pit. Operator removed flies and ran dish ware through dish machine to wash, rinse, and sanitize dish ware during inspection.
Live, small flying insects found 1) Observed approximately 3 live, small flying insects, landing on clean dish ware at dish pit. Operator removed flies and ran dish ware through dish machine to wash, rinse, and sanitize dish ware during inspection. 2) Observed 1 live, small flying insects, not landing, at dish pit. Operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training for some food handler employees.
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed approximately 3 live, small flying insects, landing on clean dish ware at dish pit. Operator removed flies and ran dish ware through dish machine to wash, rinse, and sanitize dish ware during inspection.
Live, small flying insects found 1) Observed approximately 3 live, small flying insects, landing on clean dish ware at dish pit. Operator removed flies and ran dish ware through dish machine to wash, rinse, and sanitize dish ware during inspection. 2) Observed 1 live, small flying insects, not landing, at dish pit. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 4 packs of raw tuna stored inside packaging indicating removal upon thawing, at sushi station. Fish thawed for approximately 5 hours. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 drawer cooler// cooked ribs (45F - Cold Holding); raw beef (46F - Cold Holding); raw mahi mahi (45F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5 hours. Operator removed foods and put in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed fried pickles (89F - Hot Holding) stored on top of closed container at steam table. Per operator, food out of temperature for approximately 1 hour. Educated operator on proper hot holding. Operator put food in deep fryer to cook to 165F for hot holding. 2) Observed single door hot box// chicken wings (69F - Hot Holding) at cook line. Per operator, food held in hotbox for approximately 1 hour. Educated operator on proper hot holding. Operator voluntarily discarded chicken.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermometer or temperature strips to test dish machine water temperature for sanitizing.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser, at south facing side of bar, not dispensing paper towels. Operator replaced batteries in dispenser.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training for some food handler employees.
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 4 packs of raw tuna stored inside packaging indicating removal upon thawing, at sushi station. Fish thawed for approximately 5 hours. Stop sale.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Operator properly stored.
Time/temperature control for safety food thawed in an improper manner. Observed raw ribs thawing inside prep sink, no cool running water. Per operator, ribs thawing for approximately one hour. Operator turned on cool, running water.
Jan 6, 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 ▾
Commercially processed reduced oxygen packaged grouper 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 cut open packaging to allow oxygen flow.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
Jul 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream pc (52-55F - Cold Holding) in over stack container in flip top cooler. Per chef less than 30 minutes. Observed seaweed salad (55F - Cold Holding) per operator held less than two hours chef voluntary discarded.Not portion or prep.today chef placed ice on top
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side interior of ice machine. Operator cleaned and sanitized.
Ceiling tile missing. In kitchen
Commercially processed grouper 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. Chef opened packages
In-use ice scoop stored on soiled surface between uses. Stored on top of cardboard boxes Operator placed in clean container.
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs defrosted in stagnant water. Chef turned on water.
Feb 21, 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 ▾
Dented/rusted cans present. See stop sale. Observed one dented can of black olives stored on can shelf in kitchen. Operator removed.
Spray bottle containing toxic substance not labeled. 1) Observed unlabeled spray bottle containing unknown solution stored at bar. Operator labeled. 2) Observed unlabeled spray bottle containing unknown solution stored at dishwashing area. Operator labeled.
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 grouper stored in original packaging at cook line. Operator cut packaging open to allow oxygen flow.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on clean dishware at sushi station. Employee removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer. Operator removed.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at bar. Operator cleaned and sanitized.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishware not stored inverted on dry rack in kitchen. Operator inverted plates.
Food stored on floor. Observed container of orzo stored on the floor at cook line. Operator properly stored.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of ice machine in kitchen. Operator properly stored.
Time/temperature control for safety food thawed in an improper manner. Observed raw ribs thawing in cold standing water in kitchen prep sink. Educated operator on proper thawing procedures. Operator turned on cold water to properly thaw ribs.
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.