411 SOUTH BAR AND GRILL
North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - 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. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill. - From follow-up inspection 2025-02-20: Technician currently repairing unit during inspection. **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand wash sink next to cook line. - From follow-up inspection 2025-02-20: Observed same. Plumber scheduled to come repair pipe 2/21/25. **Time Extended**
- 05-03-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Observed thermometer in use with minimum temperature at 50F. - From follow-up inspection 2025-02-20: Observed same. **Time Extended**
Food safety inspection conducted on 2/20/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/19/2025
High Priority
6
Intermediate
1
Basic
5
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside ice in at bar.
- 14-74-7:Basic - 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. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at bar, facing ocean.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, next to cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand wash sink next to cook line.
- 35A-02-7:High Priority - Live, small flying insects found 1) Observed approximately 8 live, small flying insects at bar area, landing on guest single service napkins. 2) Observed approximately 2 live, small flying insects at bar, landing on wall at side room of bar where triple sink is located. 3) Observed approximately 8 live, small flying insects at bar, not landing, next to side room of bar where triple sink is located. 4) Observed approximately 2 live, small flying insects landing on table at booth next to large ice machine, located next to bar. 5) Observed one live, small flying insect landing on straws located at bar. **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked ground beef inside walk in cooler. Operator properly stored. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - 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. Observed no time marking on cheese sauce and cooked ground beef at cook line. Per operator, food put on time at 8:10am. Educated operator on proper time control and emailed procedures to operator.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Sink and Surface 1130ppm). Advised operator to remake sanitizer to proper strength.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink and Surface 1130ppm) at cook line. Advised operator to remake sanitizer to proper strength.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed thermometer in use with minimum temperature at 50F.
Food safety inspection conducted on 2/19/2025 revealed 12 total violations (6 high priority, 1 intermediate, 5 basic).
Inspection on 10/17/2024
High Priority
5
Intermediate
8
Basic
4
Total
17
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. Observed at walk in cooler - salmon in reduced oxygen package (41F - Cold Holding)
- 08B-37-4:Basic - Food stored in a prohibited area. Observed cases of water stored in the employees restroom. Employee removed and stored correctly. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed next to rear exit. Boxes of vinegar stored directly on the floor. Employee stored properly. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen. Employee stored in sanitation buckets **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drinking out personal cup then proceeded to put gloves on and continued to engaged on food preparation. Employee washed hands properly. **Corrected On-Site**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Observed at walk in cooler - salmon in reduced oxygen package (41F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of expo line. cheese cake (46F - Cold Holding) as per operator item held out for approximately one hour. Operator placed item in freezer for quick chill.
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed containers of potatoes - sausages and marinara sauce without time mark. As per operator items held for approximately 3 hours.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb. Observed at mop sink next to triple sink in kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed daiquiri machine nozzle x3 Observed coffee Machine nozzle x3 Observed soda gun at bar. Employee cleaned and sanitized properly. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash container. Employee made it accessible. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar. Handwashing sink used for storing jars.
- 53A-05-6:Intermediate - 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 8 employees on duty without a manager present.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. Employee provided paper towels. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar. Employee provided soap. **Corrected On-Site**
- 02A-01-4:Intermediate - 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. Observed no oyster warning at establishment. **Repeat Violation** **Admin Complaint**
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher machine not reached 160F. Operator hired technician. Dishwasher machine 160F+ **Corrected On-Site**
Food safety inspection conducted on 10/17/2024 revealed 17 total violations (5 high priority, 8 intermediate, 4 basic).