SIXTY VINES
800 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 754-296-3447
Last inspected Jul 16, 2026 · 7 visits since April 2024
FEB 25
JUN 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Bar - approximation 6 small flying insects on wall above beer taps. Pizza prep area - 1 small flying insect flying around slicer. Did not observe any flying insects land on any food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050507 | Jun 16, 2025 | Jul 22, 2025 | $200 |
Inspection history
7 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw tuna was over cooked salmon. The items were switched to be stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, butter (55-61F - Cold Holding). The butter was being held in an over stacked manner. The butter was returned to the refrigerator to chill and cold hold.
Most mussel tags are not marked with last date served.
mussels tag removed from original container prior to container being emptied.
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Mussel tags not marked with last date served.
Oct 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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, operator time marked.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable at cookline.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found Bar - approximation 6 small flying insects on wall above beer taps. Pizza prep area - 1 small flying insect flying around slicer. Did not observe any flying insects land on any food or food contact surfaces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw beef. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - left to right - #3 - cheese (50-54F); Caesar dressing (50-54F); hard boiled eggs (50-54F). Per operator items placed in this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - small back flip top - buttermilk (49-51F); raw chicken (50-51F); cooked potatoes (50-51F). Per operator items placed in this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo on lunch and dinner menus.
Equipment and utensils not properly air-dried - wet nesting.
In-use ice scoop stored on soiled surface between uses. Back ice machine - scoop in visibly soiled container. Operator cleaned during inspection.
Feb 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee washed hands.
Handwash sink by main dish machine not accessible for employee use at all times - blocked by rolling cart. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate4 Basic
Show 14 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 turned black fourth time, Dishmachine was running.operator call machine company.
Non-food grade paper/paper towel used as liner for food container...in cut garnishes at reach in cooler. Chef removed paper towel.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cooked mushrooms date marked 4/11 in reach in cooler. Stop sale issue. Employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 49FF, mushroom 47F, in sauté cooler #1 at top part, pulled beef 51F, pork 49F in sautéreach in drawer at kitchen. Food not prepped or portion today. Per chef food being held less than 4 hours. Chef discarded food.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.... chicken breast, chicken wings 89F, chicken gravy 176F, mashed potatoes 56F being held about 2 hours. Employee take food to reheated.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools for hot water sanitizer.
No soap provided at handwash sink at pizza station.employee provided.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at pizza station, employee fixed it.
Clean utensils Knives stored between equipment..chef removed.
Cleaned and sanitized equipment or utensils not properly stored...several ice scoop stored directly on the counter, soda line. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 74F water at expo line by the rice pot. Employee removed spoon.
Time/temperature control for safety food thawed in an improper manner...in house vacuum package salmon thawed without opened bags. Employee removed fish
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.