SANTORINI BY GEORGIOS/ SWIZZLE RUM BAR & DRINKERY
305 S ANDREWS AVE STE 123, Fort Lauderdale FL 33301 · 954.306.2665
Last inspected May 8, 2026 · 10 visits since March 2024
MAY 24
FEB 25
APR 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Presence of insects or other pests. Approximately 20 live black ants on side of planter box above prep area flip tops. Did not observe any ants on food or food contact surfaces. Planter box has live sage, basil, dill, cilantro and thyme. Operator removed ants and cleaned the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 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 cutting carrots dropped one on floor, picked it up and continued cutting carrots without washing hands. Reviewed proper hand essh8ng and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Left side - Walk in cooler - raw shell eggs stored over ready to eat cheese. Operator stored all items 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. Walk in cooler #2 - lemon soup (46-47F); cooked ground beef (46-47F); cooked octopus (47F). Per operator items prepared 3 and 4 days ago. Items held in walk in 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 #2 - lemon soup (46-47F); cooked ground beef (46-47F); cooked octopus (47F). Per operator items prepared 3 and 4 days ago. Items held in walk in overnight. No items prepped or portioned today. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Flake ice machine.
Buildup of food debris/soil residue on equipment door handles. Cookline and prep area gaskets and handles on all cold holding units. Operator began cleaning during inspection.
In-use ice scoop stored on visibly soiled surface of ice machine between uses. Operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Right side flip in prep area. Operator cleaned during inspection.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing in dry sink. Operator turned on cold water to continue thawing.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Presence of insects or other pests. Approximately 20 live black ants on side of planter box above prep area flip tops. Did not observe any ants on food or food contact surfaces. Planter box has live sage, basil, dill, cilantro and thyme. Operator removed ants and cleaned the area.
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. Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Swizzle bar - cream - per operator opened 5 days ago. Bartender date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
One oyster tag not marked with last date served. Reviewed proper procedures with operator.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator and operator posted.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand sink by main dish machine - hot water faucet loose - water 75F. 2. Hand sink in prep room- hot water faucet loose - water 76F.
In-use ice scoop stored on soiled surface between uses. Ice scoops stored directly on machine. Operator stored properly.
Insect control device installed over food preparation area. Receiving area - insect device stored over single use items and seran wrap.
No handwashing sign provided at a hand sink used by food employees. Cookline hand sink. Operator posted.
Standing water in bottom of reach-in-cooler. Flip top and low boy unit in shucking prep area.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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. Heat strip did not turn black on both high temp dishwasher. Operator set up 5tee compartment sink to wash rinse and sanitize.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by salad and server station. Operator supplied paper towels.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Supplied oyster consumer advisory to operator to post.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cookline - left flip top - Raw calamari stored over ready-to-eat vegetables. Cookline - right flip top - Raw fish stored over ready-to-eat cheese. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary 500ppm). Operator diluted. Quaternary 400ppm.
Food stored on floor. Walk in cooler - cases of drinks in plastic bottles stored on floor. Next to dish wash area - cases of drinks in plastic bottles stored on floor.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster area flip top - scoop handle touching ceviche mixture and scoop handle touching fish dip. Operator stored properly.
Old labels stuck to food containers after cleaning.
Mar 16, 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw chicken and raw fish. Provided Special Process Guidance handout to operator.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink. Chlorine 100ppm.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Prep area - raw fish stored over ready to eat lettuce.
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 wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Fish thawing in raw bar/pantry area hand sink. Operator removed item.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon and ceviche dishes. Operator began updating menus during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw chicken and raw fish. Provided Special Process Guidance handout to operator.
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. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area.
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.