SHARKEYS BAR AND GRILL
10365 ROYAL PALM BLVD, Coral Springs FL 33065
Last inspected Aug 19, 2026 · 10 visits since August 2023
OCT 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Kitchen flip top cooler, under unit salmon (47F - Cold Holding). Per operator item in unit over night. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023018166 | Mar 14, 2023 | Jun 13, 2023 | $880 |
| 2--2018009094 | Jan 25, 2018 | May 9, 2018 | $200 |
Inspection history
10 visits, newest first
Aug 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor soiled/has accumulation of debris. Floor area in bar under ice bins has trash/debris buildup.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior roof of microwave soiled with food debris.
Aug 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen True reach in cooler, house pizza sauce 47F - Cooling). Per employee, prepared on 8-17 and cooling in unit overnight. Manager discarded product. See 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. In cookline FLIPTOP UPPER- blue cheese crumbles (46F - Cold Holding); shredded cheese (51F - Cold Holding); cooked peppers (54F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked onions (54F - Cold Holding) LOWER - cooked steak (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); fish dip (46F - Cold Holding); cut lettuce (47F - Cold Holding). Per employee, none prepared or portioned today and all in unit more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline FLIPTOP UPPER- sliced cheese 47F - Cold Holding); blue cheese crumbles (46F - Cold Holding); shredded cheese (51F - Cold Holding); cooked peppers (54F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked onions (54F - Cold Holding) LOWER - cooked steak (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); fish dip (46F - Cold Holding); cut lettuce (47F - Cold Holding). Per employee, none prepared or portioned today and all in unit more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer baskets at cookline, wings (89-93F - Hot Holding). Per employee prepared less than 45 minutes. Employee reheated in fryer to 173F and placed in hot window.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired March 2026.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda box rack in kitchen not secured. Manager replaced chain to secure.
Equipment in poor repair. Gaskets on fliptop cooler doors damaged and not sealing.
Floor soiled/has accumulation of debris. Floor area in bar under ice bins has trash/debris buildup.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior roof of microwave soiled with food debris.
Time/temperature control for safety food thawed in an improper manner. Bag of fozen shrimp at room temperature on prep table by triple sink.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Metal stem-type thermometer soiled. Stem of provided thermometer soiled. Operator cleaned and sanitized thermometer stem
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat chicken in walk in cooler. Operator properly separated
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Probe battery dead
Food-contact surface soiled with food debris, mold-like substance or slime. Back ice machine contains mold like substance. Operator began cleaning
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at dish station hand sink. Operator provided
Ice scoop handle in contact with ice. Observed in back ice machine. Operator properly stored ice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line soiled with grease
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap
Ceiling tile missing. Ceiling tiles in missing in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with dust
Dead roaches on premises. Observed two dead roaches in kitchen by back exit door. Operator removed and cleaned and sanitized area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink on kitchen prep table. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Employee removed
Exterior door has a gap at the threshold that opens to the outside. Observed at both back exit doors
Floor not cleaned when the least amount of food is exposed. Heavy food debris on floor under cooking equipment
Food stored on floor. Box of salmon on floor of walk in freezer. Operated elevated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters at cooling soiled with grease
Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gasket at flip top cooler torn.
Food stored on floor. Bucket of pickles stored on walk in cooler floor. Operator elevated
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over ready to eat fries in freezer. Operator stored 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. Kitchen flip top cooler, under unit salmon (47F - Cold Holding). Per operator item in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen flip top cooler, under unit salmon (47F - Cold Holding). Per operator item in unit over night. See stop sale. 2. Flip top cooler; cheese (47F- Cold Holding); cut lettuce (47F - Cold Holding) cooked onion (45F- Cold Holding); cooked mushroom (46F - Cold Holding) Under unit cod (45F - Cold Holding); cut tomatoes (43F); cooked onion (43F). Per operator items brought to unit from walk in and held less than four hours ago. Observed unit's cooler door does not fully close due to torn gaskets. Operator moved all items to walk in freezer to quick chill
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen contains mold like substance. Operator cleaned out ice bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Styrofoam containers, at cook line shelf not inverted. Operator inverted
Current Hotel and Restaurant license not displayed. Operator displayed current license set during inspection
Equipment in poor repair. Gasket at flip top cooler torn.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath both back exit doors
Food stored on floor. Bucket of pickles stored on walk in cooler floor. Operator elevated
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in kitchen microwave. Operator cleaned microwave
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at exterior mop area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary solution
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. Printed and provided consumer advisory to operator. Operator posted
Equipment in poor repair. Gasket torn at two door cooler across cookline in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cook line soiled with grease.
Reach-in cooler shelves with rust that has pitted the surface. Observed at true cooler
Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wet wiping cloth.
Working containers of food removed from original container not identified by common name. Sugar and flour containers in kitchen not labeled. Operator labeled
Jun 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 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. Dish machine reading 0ppm chlorine. Manager replaced sanitizer chemical, primed, and then reading 100ppm chlorine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line reading over 500ppm quaternary. Employee remade to proper 200ppm.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks at entrance to kitchen not fully secured. Manager replaced chain to secure.
Cutting board has cut marks and is no longer cleanable. Cutting board on rack by dish machine grooved and discolored.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint.
In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop and prep table at cook line. Employee removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Soda gun at end of bar soaking in standing water. 2) Utensils in standing water on grill. Employee replaced water and turned on grill to hold hot.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in areas of kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by dish machine draining very slowly.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Clam/oyster tags not marked with last date served. Date marking of shellfish tags inconsistent.
Cutting board has cut marks and is no longer cleanable.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters, ware washing shelving
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
Ripped/worn tin foil used as shelf cover. Observed on cook line
Standing water in bottom of reach-in-cooler. Observed at cook line flip top
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 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. Dish machine tested at 0ppm chlorine. Operator primed sanitizer and retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked ribs in drawers under flat top unit on cook line. Operator reorganized
No chemical test kit provided when using sanitizer at warewashing machine. Operator unable to provide chlorine test kit for ware washing machine
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink. Operator provided
No probe thermometer provided to measure temperature of food products.
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. Establishment using generic consumer advisory under raw shell fish section of menu. Printed consumer advisory for operator. Operator posted
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored with handle in potato salad at cook line flip top. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 110°F on cook line. Operator removed utensils, discarded water, and reheated fresh water to 135°F
Objectionable odors in dry storage/cook line areas of the establishment.
Standing water in bottom of reach-in-cooler. Observed at cook line flip top and 2 door low top. Discussed with operator
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.