SHOOTERS WATER FRONT CAFE
3033 NE 32 AVE, Fort Lauderdale FL 33308 · 954-566-2855
Last inspected Aug 25, 2026 · 10 visits since November 2023
DEC 24
MAR 25
AUG 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Sushi rice. Operator properly time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $0
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090496 | Oct 22, 2025 | Feb 18, 2026 | — |
Inspection history
10 visits, newest first
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee washed hands in a sink other than an approved handwash sink. Dish employee washed hands in dish sink. Reviewed proper procedures and employee washed hands in hand sink.
Handwash sink at outside bar not functioning. Station has scooped ice and fountain dispensers.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum sealing raw pork. Reviewed HACCP with operator.
Ice buildup in walk-in freezer - below fan. Ice buildup in bar reach in freezer.
Show the remaining 1 finding ▾
Waste line missing at soda gun holster. 2 bar soda guns.
Oct 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area at lower bar, walk in cooler, ware washing station covered with standing water.
Interior of refrigerator in disrepair. Reach in cooler gaskets at salad station not installed properly.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0),operator set up triple sink for manual sanitation.
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 on cookline, salad station scratched ear and continued food preparation. Reviewed hand washing with operator.
Single-use gloves not changed as needed after changing tasks or when soiled at cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seaweed salad (46F - Cold Holding); cooked peppers (42-49F - Cold Holding); cooked bok choy (61F - Cold Holding); cooked pork (54F - Cold Holding); cooked artichoke (50F - Cold Holding). In flip top unit at cookline, items moved from walk in cooler to line, items not prepared or portioned today, per operator items held in unit for 2hours, operator placed items on ice bath to quick chill. Observed gasket not properly fitted to door unit at salad station.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomato 49F -54F at 12:55pm cooling for 2 hrs to 46F at 1:30pm at this rate food item will not cool to 41F within time limit. Operator placed in ice bath to quick chill.
Equipment drain line draining into handwash sink at expo station in kitchen.
Mussels tag removed from original container prior to container being emptied, at cook line. Operator placed tag back in container.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation at salad station, employee put on hair restraint.
Floor area at lower bar, walk in cooler, ware washing station covered with standing water.
Ice buildup in walk-in freezer.
Interior of refrigerator in disrepair. Reach in cooler gaskets at salad station not installed properly.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor at seafood station, operator stored properly.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cookline employee left cookline returned and began grabbing clean equipment to start food service. Reviewed hand washing, employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Cookline, walk in cooler, reach in cooler; in containers of veggie burgers, tomatoes, peppers, operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw trout stored over ready to eat ribs on speed rack. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline; veggie burger (53F - Cold Holding); cut spinach (56F - Cold Holding); cooked chicken wings (52F - Cold Holding) Walk in Cooler; cut spinach (56F - Cold Holding); cooked chicken wings (52F - Cold Holding); cooked pasta (50F - Cold Holding) Items not prepared or portioned today, operator placed items in walk in freezer to quick chill.
Toxic substance/chemical improperly stored. Dry storage area; fly bait stored over laundered aprons. Cleaning chemicals stored over oil for fryer. Operator stored properly.
Equipment drain line draining into handwash sink At front line expo station and raw bar hand washing sinks.
Food-contact surface soiled with food debris, mold-like substance or slime. Lower interior bar soda gun nozzle soiled
Accumulation of black mold-like substance in the interior of the ice machine/bin.
COokline cutting boards have cut marks and is no longer cleanable.
Ceiling tile shows damage or is in disrepair. At ware washing station.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of partially frozen and not removed from reduced oxygen package. Operator removed tuna from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink sitting on counter area of Left side cookline flip top unit. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upper interior bar employee food stored in reach in cooler on top of mixers. Left side of cookline employee open cup on top on flip top unit next to knife magnetic strip Prep area; employee purses on drying rack, and shelf for spices. Operator removed.
Floor area(s) covered with standing water. In back area by ice machines.
Food not stored at least 6 inches off of the floor. Walk in freezer case of crabs.
Ice buildup on walk-in freezer floor.
Interior of refrigerator in disrepair cookline drawer unit gasket. Raw bar gasket on reach in cooler.
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning in walk in cooler, reach in cooler at salad station, cookline and prep area.
Standing water in bottom of reach-in-cooler. Cookline reach in cooler units
Walk-in coolershelves with rust that has pitted the surface.
Waste line missing at soda gun holster at interior lower level bar.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black mold-like substance in the interior of the small ice machine in storage area. Operator cleaned at the time of inspection.
Bowl or other container with no handle used to dispense food. Observed bowl with no handles stored in blue cheese crumble at reach in cooler in kitchen. Operator removed.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling tile in front of exit door in storage area.
Cutting board has cut marks and is no longer cleanable. Observed on cutting boards at grill area in kitchen.
Standing water in bottom of three reach-in-coolers opposite grill and prep area in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged thawing in sealed reduced oxygen packaging. Operator opened packages.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket next to ice machines.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 11 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. -Lower Bar Dishwasher (Chlorine 0ppm), repaired during inspection chlorine 100ppm.
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. Dish washer 160F
Food-contact surface soiled with food debris, mold-like substance or slime. -Upper bar soda gun nozzle -Lower Bar nozzle holster -Tiki Bar soda gun nozzles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -Dry storage; quart container in bulk panko, operator removed.
Equipment in poor repair. -Raw bar drawer gasket -Reach in drawer across from flat top.
In-use tongs stored on equipment door handle between uses at cookline, operator removed and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Sushi station utensils in water 69F -Prep station utensils in water 74F Operator discarded water and store dry.
Standing water in bottom of reach-in-cooler. -Cookline reach in cooler across from fryer. -Sushi station Reach in cooler.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -Front expo under handwashing sink
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - flip top - cut melon (38-49F). Per operator item placed in unit approximately 45 minutes ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill.
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. Sushi rice. Operator properly time marked.
Bowl or other container with no handle used to dispense food. Bowl in green peas in dry storage. Operator removed.
Waste line missing at soda gun holster. Main bar - Expo - right and left side bar soda guns. Also bar side.
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items on lunch and dinner menus. Operator began updating menus during inspection.
Ceiling tile missing. Above ice machines and area over fire protection in pantry.
Ice buildup in walk-in freezer - around circulation fans and shelving.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over cooked seafood in walk in cooler. Raw fish stored over ready to eat fruit in sushi station drawers. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #2 - raw fish (49F); cheese (53F); crab cakes (48F). Observed debris blocking circulation fan. Per operator items were in walk in cooler overnight and transferred to this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. Cookline - left to right #4 - cooked potatoes (54F); cut cabbage (55F). Per operator items were in walk in cooler overnight and transferred to this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. Cookline - right grill drawers - raw fish (50F); beef (50F). Per operator items were in walk in cooler overnight and transferred to this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Main bar soda gun. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items on lunch and dinner menus. Operator began updating menus during inspection.
Mussel/oyster tags not marked with last date served.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left unit.
Ceiling tile missing. Above ice machines and area over fire protection in pantry.
Ice buildup in walk-in freezer - around circulation fans and shelving.
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.