LUC'S SEAFOOD & GRILL
5511 South University Drive
Florida, 33328
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/28/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Container of fryer oil on floor in back hallway.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil by cookline not labeled. Manager labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/28/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/19/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed watch. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet leaking at kitchen hand sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of batter mix and flour under prep table not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Turbo Air reach in cooler, cartons of raw shell eggs and pan of frozen fish filets above portioned bags of cooked lobster meat, packaged of cooked sausage, and container of cooked snow crab claws. Manager rearranged cooler to properly separate all items. Corrected On-Site Repeat Violation Admin Complaint
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager labeled as degreaser. Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 4/17/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Operator moved raw fish to cook line to be cooked. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator put beard guard on. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 91F in cook line. Operator discarded water Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bread inside turbo air reach in cooler in kitchen. Operator moved raw fish to cook line to be cooked. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed reporting agreement form during inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Operator printed and filled out time as a public health control during inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/17/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 10/31/2023
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt above case of tomatoes inside duckers reach in cooler in kitchen. Operator moved yogurt and stored away from restaurant food. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in dukers reach in cooler in kitchen. Air escaping when unit door is closed.
- 36-24-5:Basic - Hole in or other damage to wall , front of kitchen next to flip top cooler on the right side.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 88F in cook line. Operator discarded water Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef patties stored over packaged raw shrimp inside Kenmore freezer in kitchen. Operator moved raw ground beef patties under raw shrimp and stored correctly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked stone crabs inside turbo air reach in cooler in kitchen. Operator moved raw shrimp to be breaded in prep station. Corrected On-Site
- 11-27-4:Intermediate - 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. Emailed procedure to manager
- 11-26-1:Intermediate - 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. Emailed reporting agreement form to manager.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Emailed written procedures to manager.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/31/2023 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).