DirtyFLRestaurant Inspection Data

BURLOCK COAST

BURLOCK COAST has 9 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

1 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13578292

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-11-19: Observed same. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly. Warning - From follow-up inspection 2025-11-19: Reviewed HACCP procedures. **Time Extended**

Inspection Date: 11/18/2025

Inspection #: Visit ID: 10905761

  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cookline spatulas stored between grill and wall partition. Operator removed. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale. Repeat Violation Admin Complaint
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1 - French toast - cooling 1 hour at 9:45am (49-52F - Cooling) at 10:55am 49-50F. At this rate proper cooling will not occur. Operator moved item to walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and began touching ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handled/touched ready to eat pancakes with bare hand. Reviewed proper procedures server. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale. Warning
  • 01B-02-5:High Priority - 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. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cut tomatoes (45-47F); cooked potatoes (47-50F). Per operator items held in unit approximately 3.5 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to freezer to quick chill. Cookline - ice bath - whipped cream (50-51F). Per operator item placed in unit approximately 2 hours ago. Observed item on top of ice. Reviewed proper procedures and operator ensured item was properly submerged in ice/water to quick chill. Cookline - left flip top -; cheese (43-48F); cooked broccoli (43-44F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Cookline - small glass unit - waffle batter (44-48F); sausage (48-50F); cooked sweet potatoes (48-50F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cut cabbage - ambient cooling 20 minutes at 9:35am (50-55F - Cooling) at 10:50am 53-54F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly. Warning
  • 01C-03-4:Intermediate - Some Clam tags not marked with last date served. Reviewed proper procedures. Warning

Inspection Date: 2/20/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pastry area - bowl in bulk sugar. Operator removed. Corrected On-Site
  • 10-12-5:Basic - Expo - In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pastry area - scoop handle in bulk flour. Operator stored properly. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 127F. Operator moved back to heat source to reheat. **Corrective Action Taken** Repeat Violation
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stock - prep area reach in - Reduced oxygen packaged on site 2-3-2025 with note to remove from package within 48 hours, still in package. See stop sale.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stock - prep area reach in - Reduced oxygen packaged on site 2-3-2025 with note to remove from package within 48 hours, still in package. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cooked pasta - ambient cooling 1 hour at 9am (50-55F - Cooling) at 10:20am 51-55F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill. **Corrective Action Taken**
  • 08A-05-6:High Priority - Walk in cooler - Raw fish stored over ready-to-eat cooked stone crabs. Operator stored all items properly. Corrected On-Site

Inspection Date: 12/10/2024

  • N/A:No Violations Were Observed

Inspection Date: 12/9/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 86F - garden manager area. Operator removed. Corrected On-Site Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale. Warning
  • 01B-02-5:High Priority - 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. - Prep area - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. Cookline - right flip top - pooled eggs (43-44F); pooled egg whites (43-44F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); cut tomatoes (45-50F); cooked broccolini (45-50F); raw beef burgers (41-44F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - glass warmer - cooked potatoes (103F - Hot Holding). Per operator holding 1 hour. Advised operator to reheat to 165F and hot hold at 135F or higher. Operator moved to heat source. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment reduced oxygen packaging raw fish, hummus, fish dip, raw meats. Warning

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8673950

  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation - From follow-up inspection 2024-05-16: Observed same. **Time Extended**

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8635667

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped tongs on floor - then picked the tongs up and placed on counter and continued food handling. Reviewed proper procedures and employee washed hands/put on new gloves. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - raw fish stored over cooked pasta. Pantry - raw smoked salmon stored over ready to eat dressings in drawer unit. Operator stored all item properly. Corrected On-Site Admin Complaint
  • 01B-02-5:High Priority - 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. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - ice bath - whipped cream (50-55F). Per operator item out for less than 2 hours. Observed ice/water solution too low. Operator placed on Time as a Public Health Control. Cookline - left flip top - cheese (41-48F). Per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Advised operator to remove excess and placed in walk in to quick chill. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in cookline prep area hand sink. Operator removed. Corrected On-Site Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8635316

  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation - From follow-up inspection 2024-05-15: Observed same. **Time Extended**

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8363973

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine. Warning
  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled container between uses. All scoops. Operator removed all to clean. **Corrective Action Taken** Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 78F. Operator moved to heat source. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Dessert walk in - raw shell eggs stored over ready to eat croissants. Operator stored all items properly. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Countertop - raw shell eggs on countertop at cookline - ambient air temperature 80F. Per operator out less than an hour. Operator moved to reach in to quick chill. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep area hand sink. Operator replaced. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale. Warning
  • 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. Operator posted during inspection. Corrected On-Site Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation