SEAWATCH RESTAURANT
6002 N OCEAN BLVD, Lauderdale-By-The-Se FL 33308 · 954.781.2200
Last inspected Feb 5, 2026 · 8 visits since February 2024
DEC 24
APR 25
JUN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided hand out to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023039369 | Jun 29, 2023 | Aug 21, 2023 | $160 |
| 2--2017014758 | Mar 15, 2017 | Apr 6, 2017 | $400 |
Inspection history
8 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dish employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands.
Emoloyee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Prep area - single door beverage air - Raw fish stored over/not properly separated from ready-to-eat cheese balls. Walk in cooler #2 - Raw lobster tail stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - glass door cooler - tub of butter (49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
Show the remaining 7 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
No soap provided at handwash sink. By dish machine. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator and reviewed.
Employee Bathroom located inside establishment - opening into kitchen - not completely enclosed with self-closing door.
Food not stored at least 6 inches off of the floor. Walk in cooler - containers of crab claws and raw fish.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - water 91F. Operator increased heat
Waste line missing at soda gun holster. 1 upstairs bar soda gun.
Sep 23, 2025Inspection 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys stored on spice shelf in prep area, operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area reach in cooler gaskets soiled.
Soiled dry wiping cloth in use at cookline, operator replaced.
Standing water in bottom of reach-in-cooler at; Prep area.
Water draining onto floor surface from ice machine water filter.
Jun 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 can 74.40 tomato fillets 6lbs 1 can full red tomato puree
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. -Dishwasher (Temperature 0)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tomato sauce (42-53F - Cold Holding); raw shrimp (41-48F - Cold Holding); cooked octopus (41-53F - Cold Holding). Items held in unit less than four hours items prepared and portioned today, observed above the fill line operator placed excess in separate container and stored in reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Quaternary 400ppm), operator remade solution. Sanitizer Bucket (Quaternary 200ppm)
Dead roaches on premises. -Dry storage room, 2 dead roaches on the floor in north west corner, separate from kitchen. Operator, cleaned and sanitized the area during inspection.
Employee eating in a food preparation or other restricted area. -Employee eating a sandwich by appetizer station at cookline. Operator corrected employee behavior, employee left cookline are with meal.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. -Prep area 2 door reach in cooler. -Floor area by appetizer line stove top.
Unwashed fruits/vegetables stored with ready-to-eat food. -Produce walk in cooler unwashed tomatoes, spinach over washed onions and cut greens. Operator organized and stored properly.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Rusted cans present. See stop sale. 5 lyons chocolate hot fudge 7lbs
Food-contact surface soiled with food debris, mold-like substance or slime. -Upstairs bar soda gun nozzles. Operator cleaned and sanitized during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. -Inservice bar
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At salad station, raw oysters on half shell stored over ready to eat chicken and sliced tomatoes. Operator reversed.
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 to operator to print out and post.
Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with cleaning supplies. Operator removed.
Spray bottle containing toxic substance not labeled. At bar, unlabeled spray bottle containing windex. Operator labeled.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Cook washed hands with no soap. Reviewed proper hand washing procedures and cook properly washed hands.
Dented cans present. 1. #10 can tomato sauce. See stop sale.
Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper handwashing procedures.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to whip face, then proceeded to engage in food preparation. Reviewed proper hand washing procedure and employee washed his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top: Raw oysters over RTE spinach dip. Walk in cooler - raw beef over ready to eat raspberries and raw beef over ready to eat soup. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole beef muscle in walk in cooler. Operator stored all items properly.
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. Provided hand out to operator.
Handwash sink used for purposes other than handwashing. Whipping cloth hand washing bucket located at hand sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline operator replaced.
No soap provided at handwash sink. Cookline operator replaced.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet.
Floor area(s) covered with standing water. Next to cookline fryers.
No handwashing sign provided at a hand sink used by food employees. Operator posted.
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.