UPPERDECK ALE SPORTS GRILL
906 E HALLANDALE BEACH BLVD, Hallandale FL 33009 · 954.454.8878
Last inspected Jul 22, 2026 · 11 visits since August 2023
NOV 24
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee add garnish to plate with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024013568 | Feb 19, 2024 | Sep 16, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler near the ice machines, raw tuna stored over crab meat. The tuna was moved down.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill station, roasted garlic (91F - Cold Holding). The garlic was being held at room temperature for less than 4 hours. The garlic was moved to a reach in cooler to chill and cold hold. The garlic was not prepped or portioned today.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. A spray bottle of multi purpose cleaner was not labeled. An employee labeled the spray bottle
Show the remaining 9 findings ▾
oyster tags not marked with last date served.
oysters tag removed from original container prior to container being emptied.
Bowl or other container with no handle used to dispense food. In the bin of flour, a small bowl was stored inside and used to dispense the food. The bowl was removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, two employee back packs were stored with the food. The bags were removed
Floor area(s) covered with standing water. Near the triple sink and in the cracks in the floor.
Floor tiles missing and/or in disrepair. Throughout the kitchen, broken tiles and missing grout.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the grill station, utensils were being held in 92F water. The warmer temperature was increased.
Raw fruits/vegetables not washed prior to preparation. On the cook line, an avocado was cut with the sticker on. The stickers were removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the bar, all buckets and dispenser are measuring 0ppm.
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed chemicals stored on shelf above prep station.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple slicers, dicers, punches, etc with buildup of old dried vegetables.
No list of certified food service managers available at the establishment. Observed only one (1) food manager certification.
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. Operator provided one (1) Food Handler certificate. Location has at least 40 employees.
Improper storage of maintenance equipment that interferes with cleaning. Observed tools on shelf above prep table.
Soda gun holster with a build up of mold like substance. Observed at bars and server station.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority5 Intermediate0 Basic
Show 14 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. See stop sale.
Food stored in a container that previously held a toxic substance. Steak seasoning, cilantro stored in direct contact in buckets that once held ware washing machine chemicals. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F. Instructed operator to set up manual sanitization. Operator called for service
Raw animal food stored in same container as ready-to-eat food. Packaged Raw burger stored in same container of pasteurized crab crab cakes in cook line flip top. Operator properly separated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in drawers under grill reach in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken with gloved hands then proceed to handle utensils without removing gloves, washing hands and putting on new gloves. Operator instructed employee to remove gloves, wash hands and move utensil to ware washing area
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side middle flip top: shredded cheese (53F); sour cream (48F); garlic butter (52F); diced cheese (52F). Operator states items have been in unit for 1.5 hours. Operator moved items to walk in cooler to quick chill. Re took temperatures at end of inspection at 45F to 46F. Items not prepared or portioned today
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method.
Oyster tags not marked with last date served.
Mar 11, 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 ▾
Water leaking from faucet handle at handwashing sink in kitchen.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw seafood mix stored above opened container of guacamole with cut tomatoes in Turbo Air Single door reach in cooler. Manager inverted.
Stop Sale issued on time/temperature control for safety Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale. control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale. 2) Salad Station-; Blue Cheese Crumbles (50F - Cold Holding); Cut Lettuce (45F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved back to walk in cooler to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bowl or other container with no handle used to dispense sugar on shelf next to entrance kitchen door. Manager removed.
Container and case of raw beef stored on floor in walk in freezer.
Stored ice cream not covered. Manager covered during inspection.
Water leaking from faucet handle at handwashing sink in kitchen.
Working containers of sugar removed from original container not identified by common name. Cook labeled during inspection.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation. Employees put on hairnet and engaged in food preparation cutting smoked salmon and grabbed a clean plate and deli paper to cover deli meats without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water at handwashing sink across fryer in kitchen. Employee only used cold water to wash hands. Chef turned on water during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lower shelf under prep table- Cooked Chicken (90F - Hot Holding). Per cook food item in unit less than an hour. Observed item stored at room temperature. Cook reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
No soap provided at handwash sink front of fryer. Manager replaced during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned on during inspection.
Bowl or other container with no handle used to dispense flour. And bread crumbs in kitchen next to ice machines. Manager removed.
Cases of raw pork stored on floor under racks in walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Sink front of fryer. Manager replaced.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Manager stored in sanitizer bucket.
Working containers of flour and breadcrumbs removed from original container not identified by common name.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee add garnish to plate with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken wings stored above containers of cut celery and cut carrots in Turbo Air reach in cooler end of kitchen next to ice machines. Manager inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tray of raw chicken stored above containers of raw conch and raw shrimps in True reach in cooler. Manager inverted.
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.; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding); Shredded cheese (46F - Cold Holding). Per Manager Cooked rice and Mashed potatoes stored in unit overnight. Item not prepared or portioned today. See stop sale. Per Manager opened bag of shredded cheese in unit less than 4 hours. Manager moved cheese to another reach in cooler to quick chill.
Clam tags not marked with last date served.
Bowl or other container with no handle used to cooked corn in cook line flip top. Manager removed.
Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone and then engage in food preparation, handled a clean plate without first washing hands. Employee returned from parking lot through back door failed to wash hands before putting on gloves to initiate task working with food. Reviewed proper hands washing procedures. Employees removed gloves and washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of sauces in Walk-in cooler. Container of raw beef stored above containers of raw scallops and raw fish in 2 drawers cooler under stove in cook line. Manager inverted.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pico de Gallo at 12PM (50F - Cooling) since 11AM. Rechecked at 1:15 PM to 50F. Manager add ice to quick chill.
No soap provided at handwash sink across from grill. Manager replaced.
Spray bottle containing toxic substance not labeled.Bartender labeled all purpose cleaner spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine. All 3 machines soiled.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of corn in flip top across from Beverage Air Cooler. Manager removed.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of flip top across from stove. Employee removed.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from grill. Manager replaced.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drinks stored on top shelf in Turbo Air reach in cooler. Manager removed opened bottles of Gatorade, water during inspection.
Stored food not covered in walk in cooler. Manager covered marinara sauce container during inspection.
Time/temperature control for safety food thawed in an improper manner. Octopus stored in standing water prep sink. Manager stored under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer buckets.
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.