TERRACE GRILL- 299 N FEDERAL MASTER LLC
299 FEDERAL HWY, GROUND FLOOR, Fort Lauderdale FL 33301
Last inspected Oct 2, 2025 · 6 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
APR 24
JAN 25
MAR 25
OCT 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016626 | Jan 24, 2025 | Aug 14, 2025 | $800 |
| 2--2024016582 | Feb 22, 2024 | May 16, 2024 | $400 |
Inspection history
6 visits, newest first
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 - low boy - cream (51-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - low boy - cream (51-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - low boy - 2 containers of cream opened more than 24 hours ago. Items were stop sale for temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns.
Show the remaining 1 finding ▾
Ice buildup in walk-in freezer - around circulation fan
Mar 27, 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 ▾
Employee drank from personal container then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
Walk in cooler - Raw shrimp stored over ready-to-eat cooked clams. Operator stored all items properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on Cookline shelf next to clean plates. Operator removed.
Food stored on floor. Drink ice stored on floor in walk in freezer. Operator stored properly.
Raw tomatoes were washed prior to preparation, however placed back into case they came in. Operator re-washed and placed items in clean container.
Jan 25, 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 ▾
Ice buildup in walk-in freezer - around fan and at door.
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 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. Coffee station - low boy - milk (46F); cream (46F); butter (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed foul odor from inside unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - lower section of open top unit - cream (46F); raw shrimp (45F). Per operator items were removed from walk in and placed in this unit 45 minutes ago. No items prepped or portioned today. Operator moved items back to walk in to quick chill. Cookline - flip top - 2 containers cooked shrimp (50F). Per operator items were removed from walk in and placed in this unit 45 minutes ago. No items prepped or portioned today. Observed ice buildup in back of unit. Operator moved item back to walk in to quick chill. Coffee station - low boy - milk (46F); cream (46F); butter (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed foul odor from inside unit. See stop sale.
Walk in cooler - Raw fish stored over ready-to-eat polenta. Operator stored all items properly.
Clam and oyster tags not marked with last date served. Reviewed proper procedures.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler - Pomodoro sauce. Reviewed proper procedures and operator properly date marked.
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. Cookline - flip top - 2 containers cooked shrimp (50F). Per operator items were removed from walk in and placed in this unit 45 minutes ago. No items prepped or portioned today. Observed ice buildup in back of unit. Operator moved item back to walk in to quick chill.
Ice buildup in walk-in freezer - around fan and at door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 73F. Operator moved to heat source.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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......chimichurri 48F, raw sea food 45 F, cooked tomatoes 51F, slice tomatoes 50F, cut lettuce 50 F, cheese 50F in grill reach in cooler. Food not prepped or portion today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......chimichurri 48F, raw sea food 45 F, cooked tomatoes 51F, slice tomatoes 50F, cut lettuce 50 F, cheese 50F in grill reach in cooler. Food not prepped or portion today, food being held more than four hours. Stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing....strainer stored in handwashing at bar. Employee removed.
Spray bottle containing toxic substance not labeled.... Cleaning spray bottle. Manager removed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at kitchen.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat octopus in grill flip top. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish in walk in cooler. Operator stored all items properly.
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. Cookline - bernaise, peppercorn sauce, butter/cream sauce. Operator time marked.
Handwash sink not accessible for employee use at all times. Cart blocking Handsink by dish machine. Operator moved.
No soap provided at handwash sink. Cookline. Operator replaced.
Bowl or other container with no handle used to dispense food. Cup in cooked pasta. Operator removed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing items and placing on shelf to dry - no sanitize step. Reviewed proper 3 compartment sink procedures and employee rewashed/sanitized items properly.
Waste line missing at soda gun holster. Bar.
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.