SLACKERS SPORTS BAR
995 SW 24 ST, Fort Lauderdale FL 33315 · 954-530-4758
Last inspected Aug 24, 2026 · 14 visits since August 2023
SEP 24
JAN 25
DEC 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024. Operator renewed online during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008781 | Dec 9, 2025 | Feb 26, 2026 | $400 |
| 2--2024069151 | Sep 30, 2024 | Dec 19, 2024 | $200 |
Inspection history
14 visits, newest first
Aug 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Carlos Sosa, expired 2/3/2026
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or high temperature thermometer device available.
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) flip top- Expo Station--salsa (65F - Cold Holding); blue cheese dressing (54F - Cold Holding); butter (65F - Cold Holding), per employee food held less than 4 hours, advised manager to move all time temperature control food to a working cold holding unit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Carlos Sosa, expired 2/3/2026
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or high temperature thermometer device available.
Bowl or other container with no handle used to dispense food. Plastic cup inside coleslaw, employee removed.
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. Expo station- flip top.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top of cutting board in cook line, employee removed.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, employee removed, washed, sanitized and placed inside container.
No conspicuously located ambient air temperature thermometer in holding unit. 1) flip top-lower cooler
No handwashing sign provided at a hand sink used by food employees. Cook line. Employee provided.
Wet wiping cloth not stored in sanitizing solution between uses. Two soiled wiping clots on prep tables in cook line. Employee removed.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee pull up pants, then continue preparing an order of cheese and fried fries, using same gloves. After instructed employee discarded gloves and washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went outside, using back entrance door, then came back to continue cutting washed vegetables, wear gloves without washing hands first, after instructed, employee disrcarded gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One door cooler- mahi mahi- thawed on package, manager doesn't know the time. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Expo station-steam table-Expo station-1) flip top- lower cooler-; pico de gallo (52F - Cold Holding); house made spicy thousand sauce (50F - Cold Holding); sour cream (48F - Cold Holding) -Cook line flip top-right side-; sliced cheese (50F - Cold Holding); mix shredded cheese (58F - Cold Holding); salsa (50F - Cold Holding) Per employee food held less than 4 hours, ice added in all containers for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (117-120F - Hot Holding), per employee food hot held less than two hours. Reheated on stove to 169F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Arles Sosa, expired on 2/3/2026.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed five under shelves tables with abundant built up of rust in kitchen and preparation area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line.
Bowl or other container with no handle used to dispense food. Several plastic cups used to dispense Cole slaw, tuna salad, assorted salad dressing. Employee removed all cups and placed spoons with handle.
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. Expo station flip top and cook line flip top.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One door cooler- mahi mahi- thawed on package, manager doesn't know the time. See Stop sale.
Cutting board has cut marks and is no longer cleanable. Five cutting boards with black like stains around cook line, steam table y preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee in cook line wearing a watch and several bracelets.
Employee with no hair restraint while engaging in food preparation. Two employees working in cook line.
Exterior door has a gap at the threshold that opens to the outside. Back entrance door- front bottom
Floor soiled/has accumulation of debris. Entire cook line, food preparing dishwasher area, old food debris residues.
Food stored on floor. Box of cod loins inside walk in freezer floor.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On cook line, cutting boards have deep cut marks.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in flip top cooler #2, 12 tuna, 7 mahi 42°F thawed in reduced oxygen package over night. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Flip top 1;sliced cheese (54F - Cold Holding); shredded cheese (51F - Cold Holding); steak (55F - Cold Holding); sausage (55F - Cold Holding); raw shrimp (55F - Cold Holding); cooked pasta (52F - Cold Holding). Employee stated all items held in cooler less than three hours. All items moved to different cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have accumulation of food debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line, in flip top cooler #2, 12 tuna, 7 mahi 42°F thawed in reduced oxygen package over night. Operator discarded. See stop sale.
Cutting board has cut marks and is no longer cleanable. On cook line, cutting boards have deep cut marks.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024. Operator renewed online during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sauces inside walk in cooler. Cook properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (46F - Cold Holding); raw steak (45F - Cold Holding); mashed potatoes (45F - Cold Holding). Foods not prepped or portioned today; per operator, foods out of temperature for approximately 1 hour due to door being opened. Operator shut door and will turn down walk in temperature to quick chill.
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.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw beef stored above precooked dumplings. Person in charge stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in front of expo window - fried wings (86F - Hot Holding); cooked ditalini pasta (71F - Hot Holding); chicken soup (94F - Hot Holding); potato soup (94F - Hot Holding); nacho cheese (97F - Hot Holding); chilli (102F - Hot Holding); marinara sauce (97F - Hot Holding) as per Person in charge items held out of temperature for over 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in front of expo window - cooked ditalini pasta (71F - Hot Holding); chicken soup (94F - Hot Holding); potato soup (94F - Hot Holding); nacho cheese (97F - Hot Holding); chilli (102F - Hot Holding); marinara sauce (97F - Hot Holding) as per Person in charge items held out of temperature for over 4 hours. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees on duty with no manager present.
Bowl or other container with no handle used to dispense food. Observed in bbq sauce bucket under prepping table in kitchen. Person in charge removed and stored properly.
Food stored on floor. Observed in front of liquor cage - 4 boxes of vegetable frying oil boxes stored directly on floor.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken Parmesan stored above cooked chicken wings inside walk in cooler. Educated employee on proper cooler storage. Employee properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener inside kitchen soiled with food debris.
Handwash sink not accessible for employee use at all times. Observed container stored inside hand wash sink next to cook line. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw beef and cooked beef stored inside flip top cooler at cook line, without date marking. Per operator, foods prepared on Tuesday. Operator put date marking on foods.
Spray bottle containing toxic substance not labeled. Observed spray bottles containing unknown purple solution stored at bar a cook line. Operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi mahi and raw tuna stored in packaging indicating removal when thawing. Operator cut open packaging to allow oxygen flow.
Standing water in bottom of reach-in-cooler. Observed standing water inside bottom of flip top cooler at cook line.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table soiled with food debris. Operator removed and put in dish pit to be washed, rinsed, and sanitized.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi mahi and raw tuna stored in packaging indicating removal when thawing. Operator cut open packaging to allow oxygen flow.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored over ice bin at bar. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water, inside prep sink in kitchen. Per operator, employee shut off water for approximately 5 mins to put delivery items away; shrimp still frozen. Operator turned water on.
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.