WINE WATCH INC.
837 N.E. 3RD AVENUE, Fort Lauderdale FL 33304
Last inspected Aug 14, 2026 · 7 visits since February 2024
5 inspections trending up, 19 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Equipment in poor repair. Walk in cooler door gasket is torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The walk in cooler door gaskets.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw hamburger stored over raw fish. The items were switched.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. Cookline - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit.
Food not stored at least 6 inches off of the floor. Walk in freezer - containers of meat stored on floor. Operator stored all items properly.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Clam tags not marked with last date served. Per operator sold last night. Operator date marked.
Equipment in poor repair. Left cookline low boy - right door in disrepair.
Ice buildup in walk-in freezer - under circulation fan.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 100ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Clam/mussel tags not marked with last date served. Reviewed proper procedures. Operator properly marked.
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.