SEA LEVEL
3030 HOLIDAY DR, Fort Lauderdale FL 33316 · 954.525.4000
Last inspected Jul 9, 2026 · 10 visits since August 2023
JUL 24
JUL 24
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -Observed 1 live roach underneath food preparation table at cookline. -Observed 2 live roaches crawling on wall above prep sink. -Observed 1 live roach underneath prep sink next to cookline. -Observed 1 live roach crawling on wall in dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024042697 | Jul 24, 2024 | Aug 20, 2024 | $400 |
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (128-131F - Hot Holding), per employee food hot held less than two hours, reheated on grill tap to 182F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employees drinks on same shelf of plates and bowls. Employee removed.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw burger beef, placed on grill tap, changed gloves, then grabbed slice of cheese. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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 flour, employee removed.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed expo line// ranch dressing (60F - Cold Holding); Caesar dressing (54F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill. 2) Observed fry station// pico de gallo (46F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach 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 grill station// grilled chicken breast (107F - Hot Holding). Per operator, food out of temperature for approximately 1 hour. Operator removed food to reheat to 165F for hot holding. 2) Observed deep fryer// chicken wings (103F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour. Operator removed food to reheat to 165F for hot holding.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rubber spatulas stored in 80F standing water at cook line. Operator dumped water.
Jul 25, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee also wash his hands without soap. After brief education, Operator then wash hands correctly.
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 employee dispense cut tomatoes and cut onions to sandwich bun with bare hands. Operator wash hands and wear gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on walls in prep area. -Observed 3 live flying insects landing on walls in dishwashing area.
Roach activity present as evidenced by live roaches found. -Observed 1 live roach underneath food preparation table at cookline. -Observed 2 live roaches crawling on wall above prep sink. -Observed 1 live roach underneath prep sink next to cookline. -Observed 1 live roach crawling on wall in dishwashing area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw chicken and then touch clean plate without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands.
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. -Observed at 12:45 p.m., no time mark on butter held using time as a public health control. Operator determined that butter transfer to area at 11:00 a.m. Operator correctly time marked butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 11:52 a.m. mahi hot held at 122F in steam table. Per operator, fish cooked at 11:22 a.m. Operator reheat fish to 168F.
Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used as dump sink evidence by waste ice and coffee residue found inside.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed tuna poke dish with raw fish.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing area. Operator labeled.
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. -Observed clean food containers stored on dry storage floor.
Cove molding at floor/wall juncture broken/missing. -Observed cove molding broken and missing underneath hand wash sink in dishwashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on clean in-use food preparation table. Operator discarded at will.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on walls in dishwashing areas.
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Observed cooked shrimp (46F - Cold Holding); raw beef (46F - Cold Holding) stored in walk in cooler. Per operator, foods not prepped or portioned today; Foods stored outside of walk in cooler while cleaning/organizing for approximately 20 mins. Operator turned temperature down in walk in cooler and pit foods on ice to quick chill. Corrective Action Taken.
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 feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside true reach in cooler and walk in cooler.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed wash temperature at dish machine 143F. Operator will setup triple sink to wash,rinse, and sanitize dishware.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed steel bowl stored inside diced chicken container and cook line salad station. Operator removed.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.