TAMARINDO HARBOR SEAFOOD BAR & GRILL
1025 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954.200.2596
Last inspected Jul 28, 2026 · 9 visits since October 2023
SEP 24
MAR 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. In the double door reach in cooler, a case of raw eggplant with mold like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038462 | Mar 26, 2026 | Jun 25, 2026 | $800 |
| 2--2017058810 | Nov 29, 2017 | Jan 4, 2018 | $200 |
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food with mold-like growth. In the double door reach in cooler, a case of raw eggplant with mold like growth. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At the can opener blade. The opener was moved to the dish area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. On the ice machine shelf, the shelf was soiled. The scoop was removed to the dish area
Show the remaining 1 finding ▾
ceiling tiles and vents soiled with accumulated dust. In the kitchen.
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw filet mignon stored over unwashed oranges. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a quart container of heavy cream (51F - Cold Holding) stored in top of the unit in a six pan Per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara (119-138F - Hot Holding) per operator held out temperature less than one hour. Operator placed on stove to reheat. Observed on cook table chicken stock (104F - Hot Holding) out at room temperature per operator held out of temperature less than 30 minutes. Operator placed on stove to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100Ppm
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed chef knives stored in handwashing sink next to three compartment sink.
Food stored on floor. Observed in walk-in cooler a bag of unwashed carrots stored in contact with the floor. Operator elevated.
Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left Cookline flip top - pooled raw shell eggs in top section, over ready to eat cheese and avocado in lower section. Operator stored all items properly.
Raw animal food stored over unwashed produce. Walk in cooler - raw chicken stored over unwashed carrots. Operator stored all 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. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - countertop - chicken broth (100F - Hot Holding). Per operator item holding less than 2 hours. Operator immediately moved item to grill to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm.
Clam tags not marked with last date served. Reviewed proper procedures.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clams removed from original container for long-term storage. Operator placed shell stock tag with item.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler by ice machine, milk opened more 24 hours not date marked. Operator date marked milk
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line flip top cooler, cutting boards soiled with food debris and deep cut marks.
Handwash sink not accessible for employee use at all times. Handwashing sink on cook line and back door blocked with trash can and mop bucket. Operator moved items away from handwashing sinks
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu salmon carpaccio served raw not identified on menu with consumer advisory. Discussed with operator that consumer advisory needs to be identified with raw ingredients on menu.
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.
Bowl or other container with no handle used to dispense food. In dry storage area, cup used to dispense sugar. Discussed with operator that utensil with handle or scoop is needed to be used to dispense
Food stored on floor. In dry storage area, bag of onions and fryer oil stored on floor. Operator moved items to shelf
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and return by cook line.
Hole in or other damage to wall. Above breaker box by dishwasher.
Ice buildup in reach-in chest freezers one at cook line and by bar.
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 5 high priority.
5 High priority7 Intermediate18 Basic
Show 30 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. Dishwasher (Chlorine 0ppm), operator primed machine Dishwasher (Chlorine 100ppm)
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken then reached into bulk onions without washing hands and changing gloves. Employee washed hands and change gloves.
Nonfood-grade bags used in direct contact with food. Chicken breasts stored in non food grade tshirt bags. Operator removed and stored in a food grade container.
Server handled soiled dishes from customers table and then picked up cleaned utensils without washing hands. Server properly washed hands.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler raw fish - ambient cooling for 45 minutes at 2:45pm (49F- ambient Cooling) at 4:05pm, 49F; raw salmon - ambient cooling for 45 minutes at 2:45pm (45F- ambient Cooling) at 4:05pm, 45F. At this rate proper ambient cooling will not occur, operator removed and placed in walk in freezer to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing, employee then washed hands in approved hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Slicer in back prep area soiled. 2. Can opener in prep area. 3. Magnetic knife rack on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to dish storage out of paper towels. Informed operator, operator replaced with new roll of paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. 3 employees without food handler or CFM training, provided operator with food employee reporting agreement.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna in walk in cooler not properly date marked. Operator date marked.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions. Container wet, test strips unusable.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Operator cleaned and sanitized.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in flour and rice storage containers, operator removed.
Carbon dioxide tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and return by cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water next to dish machine.
Floor soiled/has accumulation of food debris by 1. Expo area under prep table. 2. Under and around cook line cooking equipment. 3. Bag in box syrups
Food stored on floor. Walk in cooler- Buckets of chicken broth and marinara stored on floor, operator reorganized.
Hole in or other damage to wall. Above breaker box by dishwasher.
Ice buildup in reach-in chest freezers one at cook line and by bar.
In-use ice scoop stored on soiled surface between uses. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar. Operator removed and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in standing water under steam table 99F Operator moved to heat source to heat.
Interior of microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood soiled with grease.
Soiled dry wiping cloth in use. On cookline flip top, rear prep area by slicer, operator removed.
Unnecessary items/unused equipment on the premises. Storage closet with unused POS system stored on floor.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Employee ate and then handle cleaned equipment and utensils. Reviewed proper procedures and employee properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in walk in cooler. Operator placed in appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.
Clam tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns, operator began cleaning during inspection.
Handwash sink used for purposes other than handwashing. 1. Hand washing sink at kitchen entrance filled with mixing tools. 2. Hand washing sink by dishwashing station filled with plastic gallons of cleaning supplies. Operator moved items off the sink to another location.
No soap provided at handwash sink by triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bar ice scoop handle in contact with ice. Operator stored properly.
Carbon dioxide tanks not adequately secured - expo area.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Reviewed proper procedure. Employee discarded foods.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bag of onions by back door and containers of oil by reach in coolers. Operator removed.
In-use ice scoop stored in visibly soiled container between uses. Operator cleaned.
In-use tongs stored in cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cookline shelving, operator began cleaning during inspection.
Time/temperature control for safety food thawed in an improper manner. Bowl of shrimp in standing water. Operator moved to sink and turned on cold water to continue thawing.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 3 bar soda guns. Operator began cleaning during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator repaired.
Spray bottle containing toxic substance not labeled. Bar. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed.
Buildup of food debris/soil residue on equipment door handles and gaskets. All cookline reach in coolers.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator primed. Chlorine 100ppm.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. - Under and around all cookline cooking equipment and all cold holding units. - Under all dry storage shelving. - Under dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Cookline. Operator removed.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Interior of microwave has accumulation of black substance/grease/food debris.
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.