DirtyFLRestaurant Inspection Data

BOARDWALK/BOARDWALK CAFE

BOARDWALK/BOARDWALK CAFE located in FORT LAUDERDALE has undergone 8 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 8 reports on file

1721 North Andrews Avenue
Fort Lauderdale, Florida, 33311
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

3/11/2026· 1d ago

Inspection #: 3635524

Call Back - Complied

11/13/2025· 3mo ago

Visit ID: 10935100

Follow-up Inspection Required

2 int, 3 basic

  • 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 salmon Labeled REMOVE BEFORE THAWING. Operator states less than two (2) hours.
  • 08B-38-4:Basic - Food stored on floor. Observed bagged ice stored directly on the walk in freezer floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer approximately 3.5 feet tall.
  • 53B-01-5:Intermediate - 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. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, chili, soup, shrimp, chicken wings, all no date marks. Operator states 24-36 hours since preparation.

3/14/2025· 12mo ago

1 high, 1 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Walk in freezer door in disrepair. Repeat Violation Warning - From follow-up inspection 2025-03-10: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. No 2025 license at time of inspection. Warning - From follow-up inspection 2025-03-10: Extension until end of 60 days warning. **Time Extended**

1/31/2025· 1y 1mo ago

1 high, 3 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like build up inside line reach in cooler. Warning
  • 14-33-4:Basic - Walk in freezer door in disrepair. Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. No 2025 license at time of inspection. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Primary cook line cutting board with mold like substance. Operator scrubbed and sanitized. Corrected On-Site Warning
  • 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. Observed lead cook Mike, 12 months, no food safety training. Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Not reaching minimum temperature of 160°F. Repeat Violation Warning

9/17/2024· 1y 5mo ago

2 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator cleaned and sanitized, stored properly.
  • 14-33-4:Basic - Walk in freezer door in disrepair.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

2/15/2024· 2y ago

Visit ID: 8341849

Met Inspection Standards

1 int, 3 basic

  • 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 partiality defrosted Salmon with label instructions to remove from reduced oxygen package. Operator punctured all packages. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed food stored directly on floor of walk-in freezer. Operator removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases of plastic drink cups stored directly on the floor.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/10/2023· 2y 7mo ago

Visit ID: 8467757

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall next to employee lockers.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and flip top cooler at cook line in kitchen. Operator removed. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed herb butter stored in reach in cooler at cook line. Per operator, herb butter made 3 days ago. Operator date marked herb butter. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.

7/14/2023· 2y 8mo ago

Visit ID: 8441462

Met Inspection Standards

1 high, 3 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher Final rinse - (Temperature 149F) second and third cycle 140F. Operator set up triple sink sanitizing. **Corrective Action Taken**
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on main dish machine not registering.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish in cookline drawer unit. Operator stored all items properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside bar soda guns and holsters. Operator cleaned during inspection. Corrected On-Site
  • 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. 2 bottles near cookline - operator labeled. Corrected On-Site