SOUTHPORT RAW BAR
1536 SE CORDOVA RD, Fort Lauderdale FL 33316 · 954.525-2526
Last inspected Feb 9, 2026 · 15 visits since August 2023
APR 25
APR 25
MAY 25
DEC 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Observed two live, small flying insects inside kitchen, not landing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045847 | May 28, 2025 | Jul 14, 2025 | $400 |
| 2--2025028037 | Mar 26, 2025 | Apr 17, 2025 | $400 |
Inspection history
15 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table-chicken wings (120-125F - Hot Holding) per employee food hot held less than two hours, employee reheated on microwave to 167F.
Cleaned and sanitized equipment or utensils not properly stored. Drinking glasses next to three compartment sink, subject to splash, employee removed glasses.
Hood filter missing from automatic fire suppression/exhaust system. Right side of cook line.
In-use ice scoop stored on soiled surface between uses. Kitchen area, ice scoop on top of ice machine, employee removed.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Substantial buildup of grease. Right side of cook line.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 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 and the time removed from temperature control cannot be determined. At oyster bar, butter chips held out on counter, no time mark. Operator put time mark.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked for 12/6. Operator started to date.
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. One new employee hired less than one month not informed of responsibility to report to person in charge. Emailed handout to operator.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic cups wet nesting.
May 29, 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 ▾
Covered waste receptacle not provided in women's and all gender bathroom.
May 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects found Observed two live, small flying insects inside kitchen, not landing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 1// raw cod (66F - Cold Holding); raw shucked oysters (46F - Cold Holding); sliced cheese (51F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Foods stored inside cooler for approximately 3.5 hours. Per operator, thermostat located inside cooler was accidentally turned up in temperature. Operator put foods inside reach in freezer to quick chill and turned down thermostat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black, mold like substance on south end soda gun nozzle at bar. Operator cleaned during inspection.
Covered waste receptacle not provided in women's and all gender bathroom.
Ice scoop handle in contact with ice. Observed ice scoop stored inside west facing ice bin at bar, handle in contact with ice. Operator properly stored.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles stored inside multiple coolers in establishment, with food to be served to customers. Operator removed.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top cooler// shredded cheese (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at top portion of cooler, above cooler line. Operator properly stored food inside flip top cooler to quick chill. Corrective Action Taken. 2) Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
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. Observed no time marking on chicken wings and grilled fish at cook line. Per operator, foods put on time at 11:00am. Operator set timer for remaining time.
Handwash sink not accessible for employee use at all times. Observed rack stored inside hand wash sink in kitchen. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food at cook line. Employee removed.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top cooler// shredded cheese (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at top portion of cooler, above cooler line. Operator properly stored food inside flip top cooler to quick chill. Corrective Action Taken. 2) Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
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. Observed no time marking on chicken wings and grilled fish at cook line. Per operator, foods put on time at 11:00am. Operator set timer for remaining time.
Handwash sink not accessible for employee use at all times. Observed rack stored inside hand wash sink in kitchen. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food at cook line. Employee removed.
Mar 28, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total
Mar 26, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 22 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority1 Intermediate11 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Observed three dented cans of crushed tomatoes stored on shelf in dry storage area. Operator removed. Stop sale.
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. Observed Dishwasher (Chlorine 0ppm) in kitchen. Eco lab technician came and repaired machine; corrected to 100ppm.
Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed box of uncooked chicken tenders, not commercially packaged, stored above box of beverage mix, not commercially packaged, inside walk in freezer. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored above raw oysters inside left flip top cooler at cook line. Employee properly stored.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping gloved hands on soiled dry wiping cloth at cook line. Advised employees to change gloves when soiled.
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. Observed inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili (128F - Reheating) since 8:30am, at 11:30am. Operator put food on stove to reheat to 165F for hot holding.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (109F - Hot Holding) at cook line. Per employee, food held out of temperature for approximately 30 minutes. Advised employee to reheat to 165F for hot holding or to utilize Time as a Public Health Control.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at raw oyster bar. Operator corrected to 100ppm.
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 and emailed Big 6 poster to operator.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed roach inside pest trap stored in kitchen. Operator removed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside kitchen, in front of triple sink.
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 inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on dry storage shelf in dry storage area. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch during food prep at cook line. Advised employee to remove jewelry on hands while preparing food. Employee removed watch.
Food stored on floor. Observed cases of mahi mahi, crab legs, and shrimp stored on floor inside walk in freezer. Operator properly stored.
Insect control device installed over food preparation area. Observed bug trap stored next to baking powder tubs stored on shelf above hand wash sink in kitchen. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bag of employee bottled drinks stored inside right side reach in cooler in kitchen. Operator removed.
Ripped/worn tin foil used as shelf cover. Observed torn foil covering shelves inside kitchen.
Stored food not covered. Observed inside small chest freezer in dining room, chocolate ice cream uncovered.
Time/temperature control for safety food thawed in an improper manner. Observed frozen crawfish, conch salad, and lobster bisque thawing at room temperature on prep table in kitchen. Advised operator to thaw foods under cool running water or refrigeration. Operator put foods inside walk in cooler to thaw.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At raw bar in flip top cooler, raw chicken stored over ready to eat coleslaw. Operator moved chicken to bottom shelf.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At raw bar, tomatoes and cut lettuce held on TPHC. No written plan. Emailed handout to operator to fill out.
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. At raw bar, vacuumed sealed tuna thawed and not removed from package. Operator stated thawed out less than two hours. Discussed with operator to remove from package before thawing. Operator removed fish from package.
Food stored on floor. In walk in cooler, boxes of cheese stored on floor. Operator moved boxes to shelf for storage.
Opened employee beverage container in a cold holding unit with food to be served to customers. In prep area, employee drink cup stored in cooler where food to customers is stored. Operator removed cup
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 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. Observed Bar Dishwasher (Chlorine 0ppm). Operator will use triple sink to wash, rinse, and sanitize dish ware.
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. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale. Observed at Bar flip top cooler raw tuna (45F - Cold Holding). Per operator, tuna stored in cooler for approximately 2 hours. Operator put tuna in different cooler to quick chill. Corrective Action Taken.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator dumped and remade sanitizer bucket.
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.
oyster tags not marked with last date served.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in 80F standing water. Operator removed.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (48F - Cold Holding) inside flip top cooler at raw bar. Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Operator put shrimp in different cooler to quick chill. 2) Observed raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill.
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 thawing inside walk in cooler 2, fish still in packaging. Operator cut open packaging to allow oxygen flow.
Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor inside walk in freezer. Operator had employee sweep walk in freezer floor.
Food stored on floor. Observed multiple cases of foods stored on floor inside walk in freezer and walk in cooler 2. Operator properly stored.
Ice scoop handle in contact with ice. Observed scoop stored inside ice machine in kitchen and at raw bar, handle in contact with ice. Operator removed.
Aug 3, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 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. Observed Dishwasher (Chlorine 0ppm). Operator has contacted Ecolab and will setup triple sink to wash, rinse, and sanitize dishware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50°F - Cold Holding) at cook line. Per operator, butter left out of temperature for approximately 2 hrs. Discussed using Time as a Public Health Control. Operator put butter in cooler to quick chill.
Clam/mussel/oyster tags not marked with last date served. Observed shellstock tags not marked with last date served. Educated operator on shellstock tag procedures.
Handwash sink not accessible for employee use at all times. Observed whisk stored inside hand wash sink in kitchen. Operator removed.
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 tuna thawing in commercial rop, stored in flip top cooler at bar #2. Educated operator on proper rop thawing method and storage. Operator cut open packaging to allow oxygen flow.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two sticky fly traps installed over beverage ice bin at bar.
Food stored on floor. Observed bag of carrots stored on floor inside walk in cooler #3. Operator properly stored.
Hole in or other damage to wall. Observed holes at bottom of wall at cook line, next to soup station.
Ice scoop handle in contact with ice. Observe ice scoop handle in contact with ice inside ice bin at bar. Operator removed and properly stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and flip top cooler at cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in kitchen. Emailed hand wash sign to post for 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.