UPTOWN 66
801 N FEDERAL HWY UNITS 109-110, Hallandale Beach FL 33009 · 754-263-3294
Last inspected Jul 13, 2026 · 9 visits since July 2023
JUL 24
DEC 24
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa prepared in establishment date marked 11-6 in cook line flip top cooler. Cooked mushrooms date marked 11-10 in walk in cooler. Cooked pickled onions date marked 10-30 in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006379 | Nov 17, 2025 | Mar 3, 2026 | $360 |
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips observed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 6 employees who all had Food Handler Certification, but no 'Certified Food Manager on site.
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. Emailed and printed both in English and Spanish. Posted on wall near oyster station.
Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid at bar. Operator labeled as sanitizer.
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed cooler at bar with broken gasket and no internal door liner (exposed insulation).
Wiping cloth sanitizing solution stored on the floor. Observed no shelving to store buckets. Advised double bucket technique. Operator corrected.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment not maintaining Oyster tags for 90 days. Current supply tagged. Operator unable to provide tags at time of inspection
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. Not provided for new employees
Ceiling tile missing. Observed above prep area in kitchen
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Container of medicine improperly stored. Container if medicine store on ledge of ice machine. Operator removed
Live, small flying insects found. Observed 2 live small flying insects hovering and landing in hand wash sink at bar area. Observed approximately 5 live small flying insects landing on bar mat on top of bar at bar. Observed 2 live small flying insects landing on clean beverage cups, drink shaker cup at bar. Instructed operator to make wares to ware washing area Observed approximately 4 live small flying insects landing on cup of bar utensils at bar. Instructed operator to move to washing area. Observed 2 live small insects landing on citrus squeezer at bar area. Instructed operator to move to ware washing area Observed 2 live small flying insects landing on cutting board at bar. Instructed operator to move to ware washing area. Observed approximately 4 live small flying insects hovering and not landing at beer taps at bar area. Observed approximately 3 live small flying insects hovering at mop sink in ware washing area in kitchen. Observed 1 live small flying insect landing on clean baking sheet in ware storage area in kitchen
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee conducted ware washing at three compartment sink and sanitizer tested at 0ppm quaternary. Sanitizer not connected to dispenser. Operator connected and tested at 200ppm quaternary. Instructed operator to sanitize wares
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa prepared in establishment date marked 11-6 in cook line flip top cooler. Cooked mushrooms date marked 11-10 in walk in cooler. Cooked pickled onions date marked 10-30 in walk in cooler. See stop sale.
Establishment not maintaining Oyster tags for 90 days. Current supply tagged. Operator unable to provide tags at time of inspection
Handwash sink not accessible for employee use at all times. Bin on utensils stored on top of hand wash sink at ware washing area. Operator removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen, ware washing area hand wash sink. Operator provided napkins
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. Not provided for new employees
No soap provided at handwash sink. Observed at kitchen hand washing sink. Operator refilled
Ceiling tile missing. Observed above prep area in kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operate remade and retested at 200 ppm quaternary
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee washed hands with no soap. Employee after returning from outside through exit door proceeded to washed hands but failed to apply soap. Employee than grabbed a clean container to continue food preparation. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above uncovered tray of Cooked Beef and cheese wraps in Triple doors reach in Cooler under flip top in cook line. Employee inverted.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection.
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.
Accumulation of black mold-like substance in the interior of the ice machine
Ceiling vents soiled with accumulated food dust and mold-like substance.. In kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets
No handwashing sign provided at a hand sink used by food employees. In kitchen. Sign provided to operator.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue Cheese Crumbles (47F); Feta Cheese (48F).Per chef food items in unit less than 4 hours. Items not prepared or portioned today. Observed lower gasket on side where cheeses are stored in disrepair. Chef moved to walk in to quick chill.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Equipment in poor repair. Gasket in flip top lower reach in cooler in disrepair.
Nonfood-contact surface soiled with food debris, dirt. Lower shelf under prep table next to ice machine soiled.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP cooked Chicken wings not date marked or time marked. Employee labeled during inspection.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of Cooked Ribs in walk in cooler. Cook inverted.
Equipment in poor repair. Lowboy against wall in kitchen gasket torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep Table - Water Temperature 90F. Cook stored on Flat top to boil.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Cook stored in sanitizer bucket.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided during inspection.
Spray bottle containing toxic substance not labeled. Chef labeled vinegar spray bottle during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Interior of small toaster oven has accumulation of black substance/grease/food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on top shelf in cooler. Manager removed.
Jul 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area- Raw shell eggs 80F- cold holding- operator states food not prepared or portioned today- food left out at room temperature- food out of temperature for 4 hours- operator placed in walk in freezer to quick chill. At cookline flip top cooler - shredded cheese 58-62F- cold holding- food not prepared or portioned today- left out at room temperature- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At handwash sink by three compartment sink - strainer and strainer holding device inside handwash sink.
Spray bottle containing toxic substance not labeled. At cookline prep area- spray bottle with cleaner inside not labeled- operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep counter by cookline- operator removed.
Employee with no hair restraint while engaging in food preparation. Employee at cookline handling bee Pattie's - no hair restraint- operator provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At flip top cooler - utensil used to serve avocado- in standing water of 42F- educated operator- employee removed for water.
Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers still attached- educated operator- employee removed.
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.