TARKS OF DANIA BEACH
1317 S FEDERAL HWY, Dania Beach FL 33004 · 3054922590
Last inspected Jun 11, 2026 · 13 visits since September 2023
MAR 25
JUN 25
DEC 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008777 | Dec 9, 2025 | Mar 23, 2026 | $400 |
| 2--2025051437 | Jun 24, 2025 | Aug 7, 2025 | $600 |
| 2--2023069170 | Nov 27, 2023 | Jan 23, 2024 | $400 |
| 2--2023054299 | Sep 22, 2023 | Nov 6, 2023 | $400 |
| 2--2018036174 | Jul 10, 2018 | Aug 6, 2018 | $400 |
Inspection history
13 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw seafood over cocktail sauce.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Feb 17, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Chlorine 0ppm. Operator set up manual three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef stored over raw seafood. Operator moved steaks to lower shelf.
No paper towels or mechanical hand drying device provided at handwash sink. On prep line, no paper towels. Operator supplied
No soap provided at handwash sink. On prep line, no soap provided. Operator supplied
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Public mane and women's restrooms have no self closing doors.
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. Fish, tuna and salmon, in walk in cooler thawed less than four hours still in reduced oxygen package. Operator removed fish from package
Food stored on floor. In walk in cooler, buckets on coleslaw and defrosting fish stored on floor. Operator moved to shelf.
Dec 9, 2025Administrative 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 ▾
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. In walk in cooler, Imitation Crab (45F - Cold Holding); Manhattan Clam Chowder (44F - Cold Holding), per operator, foods not prepped or portioned today. Foods prepared and held in unit since yesterday. Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Imitation Crab (45F - Cold Holding); Manhattan Clam Chowder (44F - Cold Holding), per operator, foods not prepped or portioned today. Foods prepared and held in unit since yesterday. Manager discarded. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler on cook line, Cut Tomatoes (55F - Ambient Cooling) at 11:23 am, since 10 am to 55 F at 12:15 pm. Cut Lettuce (54F - Ambient Cooling) at 11: 23 am, since 10 am to 54 F at 12:15 pm. At this rate, proper cooling will not occur. Advised manager to place foods in freezer to quick chill. Foods were placed in freezer.
Toxic substance/chemical improperly stored. Wiping cloth sanitizer bucket stored on floor at front counter. Manager placed bucket on shelf.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams removed from original container and stored in sink with ice at front counter, without tag. Manager placed tag with clams.
Food-contact surface soiled with food debris, mold-like substance or slime. Gasket in reach in SABA freezer soiled with black, mold - like substance. Employee cleaned and sanitized gasket.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer at 0 ppm. Manager corrected to 100 ppm.
Jun 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door cooler; conch salad (51F - Cold Holding). Per employee food held overnight. See Stop sale. - fresh garlic and oil (56F - Cold Holding); cut tomatoes (49F - Cold Holding); portioned in house made blue cheese (46F - Cold Holding), per employee food held less than 4 hours, advised operator to placed back inside walk in cooler for a quick chill.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of black like substance in rear kitchen.
Equipment in poor repair. Under prep table shelf in rear kitchen, build up of rust. Front counter and rear kitchen. All under shelves have build up of rust -one door ATOSA, not keeping cold holding temperatures to 41F or below. Advised operator or to use unit.
Light not functioning. Observed walk in cooler light not being enough to cover the whole storage inside cold holding storage unit.
Jun 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 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. After 3rd. Attempt. Dishwasher (Chlorine 00ppm).
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside to pick up loose garbage, came inside kitchen, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Food not prepared or portioned today. One door cooler; conch salad (51F - Cold Holding). Per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door cooler; conch salad (51F - Cold Holding). Per employee food held overnight. See Stop sale. - fresh garlic and oil (56F - Cold Holding); cut tomatoes (49F - Cold Holding); portioned in house made blue cheese (46F - Cold Holding), per employee food held less than 4 hours, advised operator to placed back inside walk in cooler for a quick chill.
Clam/mussel/oyster tags not marked with last date served. Oyster tags.
Handwash sink not accessible for employee use at all times. Dishwasher area, container of salt inside sink, employee removed.
Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink, employee provided.
No probe thermometer provided to measure temperature of food products.
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 hired, e-mail food employee reporting agreement.
No soap provided at handwash sink. Employee provided
Packaged food not labeled as specified by law. Clam base inside reach in cooler, employee removed to be label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of black like substance in rear kitchen.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -5 dead insects below steam table in front counter -6 dead insects below AC unit in rear kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One door reach in cooler-rear kitchen, one employee drink and 3 cans of energy drinks. Manager removed.
Equipment in poor repair. Under prep table shelf in rear kitchen, build up of rust. Front counter and rear kitchen. All under shelves have build up of rust -one door ATOSA, not keeping cold holding temperatures to 41F or below. Advised operator or to use unit.
Floor soiled/has accumulation of debris. -Cook line, under cooking equipment, -dishwasher area under 3 compartment sink -Storage area
Food stored on floor. Two containers of oysters.
Grease on the ground and/or pad around grease receptacle. Substantial build up old residues of grease and soil.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, employee removed.
Inside/outside of dumpster not clean.
Light not functioning. Observed walk in cooler light not being enough to cover the whole storage inside cold holding storage unit.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in cooler 5 units reach in freezer- bottom shelves with all food residues.
Standing water in bottom of reach-in-cooler. -one door reach in cooler-next to dishwasher machine, standing water on bottom.
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine
Equipment in poor repair. Walk in cooler- door is broken Walls and shelves inside unit have substantial build up of rust
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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 00ppm), after several attempts.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot sauce (112F - Hot Holding), per employee food hot held less than two hours. Observed heating bottom on lower numbers, employee placed on high temperature reheated to 165F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine
Equipment in poor repair. Walk in cooler- door is broken Walls and shelves inside unit have substantial build up of rust
No handwashing sign provided at a hand sink used by food employees. Next to triple sink.
Plumbing system in disrepair. Triple sink- cold water faucet not working properly
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
Current Hotel and Restaurant license not displayed.
Food storage container/container lid cracked or broken covering flour in dry storage room.
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef burger patties stored over crab legs inside arctic freezer in dry storage room. Operator moved raw beef burger patties to another freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided clean up,procedures, operator posted
Manager or person in charge lacking proof of food manager certification.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed sign and provided to operator. Manager posted
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 front counter reach in cooler in cook line. Operator opened packages of fish.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris behind fryers in cook line.
Food storage container/container lid cracked or broken covering flour in dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 125F in cook line, operator placed container on grill.
Nov 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on hat and failed to washed hands before putting on gloves to initiate task working with food. Employee reached for a plate to serve guests. Reviewed proper hands washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw breaded chicken stored above bags of raw scallops and raw burgers. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-; Raw alligator (43-56F - Cold Holding Per employee food item in unit less than 4 hours. Items not prepared or portioned today. Observed item overfilled. Employee moved overfilled portion to lower reach in to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cases of oil stored on floor in storage area. Manager elevated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 89F. Manager stored on stove to bring water to a boil.
Light shield damaged/in disrepair. 1 light shield in kitchen.
Wet wiping cloths stored in detergent and sanitizer mixed together. Manager remade.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm. Manager remade to 200ppm..
Sep 22, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Handle on walk in cooler door rusted.
Sep 21, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled rusted cooler door handle and returned to line and put on gloves without washing hands first. Reviewed proper procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, boxes of raw conch, container of raw shrimp, and open box of fish fillets on shelf above bagged clams for raw shucking. Employee inverted items on shelves to properly separate.
Roach activity present as evidenced by live roaches found. 1) Two live roaches on floor between beer cooler and Atosa reach in cooler next to dish machine. 2) One live roach going up wall opposite triple sink. Employee killed roach. 3) One live roach in walkway from front prep and cook line to back storage area. Employee killed roach. 4) One live roach on wall behind beer cooler in prep area 5) One live roach under hand sink in back prep area behind cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler over stacked in container, portioned gator (40-54F - Cold Holding). Per employee not prepared or portioned today. Employee removed over stacked portions to lower cooler to rechill and placed ice on top of remainder to hold cold.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at front bar has mold like buildup.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishmachine.
No probe thermometer provided to measure temperature of food products. Unable to locate probe thermometer.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk container of flour and plastic cup in sugar. Manager removed both.
Dead roaches on premises. 1) One dead roach on floor behind ice machine just off end of prep / hot holding table by cook line 2) Three dead roaches on floor under dish machine. 3) Two dead roaches on floor in hallway leading to bathrooms 4) Two dead cockroaches under prep table at end of cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed coffee cup on prep table by triple sink. Employee removed.
Equipment in poor repair. Handle on walk in cooler door rusted.
Floor not cleaned when the least amount of food is exposed. Food debris buildup under / around cook line equipment and under front counter.
Time/temperature control for safety food thawed in an improper manner. Block frozen shrimp in standing water by triple sink. Employee placed under running water.
Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar not labeled. Manager labeled.
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.