DirtyFLRestaurant Inspection Data

FORT LAUDERDALE BEACH DINING LLC

Based on 7 health inspections, FORT LAUDERDALE BEACH DINING LLC in FORT LAUDERDALE has earned a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

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

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10928626

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at cookline
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at triple sink Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in cookline middle two drawer cooler. Operator properly septetated 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 Salmon dip in prep station flip top cooler date marked for 10/16. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salmon dip in prep station flip top cooler date marked for 10/16. See stop sale
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags do not contain last date served Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area flip top cooler. Under unit at 1:20pm ceviche 51F ambient cooling for 2 hours to 51F at 1:40pm. At this rate proper ambient cooling to 41F in four hours will not happen. Operator placed food in freezer to quick chill **Corrective Action Taken**

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13502898

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended** - From follow-up inspection 2025-10-27: Observed at callback same time extended **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended** - From follow-up inspection 2025-10-27: Observed at callback same **Time Extended**

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13501263

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bartender use plastic cup to scoop ice. Manager educated bartender on properly dispensing food with a scoop. **Corrective Action Taken** Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile located across from dish pit, next to container shelf, in kitchen. Warning
  • 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. 1) Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale. 2) Observed raw sea bass, thawed, stored inside packaging indicating removal upon thawing, inside 4 drawer cooler at cook line. Per operator, thawed in cooler for approximately 1 hour. Operator cut open packaging to allow oxygen flow. Corrective Action Taken. Repeat Violation Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed scoop stored inside ice bin at downstairs bar, handle in contact with ice. Operator properly stored. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed salad station flip top cooler lid interior soiled with black mold like substance. Operator cleaned and sanitized during inspection. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1) Observed approximately 10 live, small flying insects, not landing, at downstairs bar. 2) Observed approximately 2 live, small flying insects, landing, on center pos area at downstairs bar. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above olives inside salad station flip top cooler. Operator properly stored. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed expo line// butter balls (63F - Cold Holding), in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put food on ice to quick chill. 2) Observed cream cheese (63F - Cold Holding) at expo line, in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put food on ice to quick chill. 3) Observed avocado mousse (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill. 4) Observed shredded cheese (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator voluntarily discarded. **Corrective Action Taken** Warning
  • 05-03-4:Intermediate - Ambient thermometer not within the intended measuring range of use. Observed oven ambient thermometer stored inside flip top cooler at cook line. Operator replaced with correct ambient thermometer. Corrected On-Site Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of slime on soda gun nozzle at ocean facing side of downstairs bar. Operator cleaned and sanitized during inspection. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Warning

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13502599

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile located across from dish pit, next to container shelf, in kitchen. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at kitchen triple sink. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on clam tags. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-08-25: Observed same. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-25: Observed same. Time extended 60 days. **Time Extended**

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10853923

  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-08-06: Observed food handler training provided by FRLA; no proof of training provided for some of the kitchen employees. Admin Complaint

Inspection Date: 6/5/2025

Inspection #: Visit ID: 10852543

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale. Repeat Violation Warning
  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed heat lamps at expo line not emitting heat to keep foods hot. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and cold table at cook line. Operator removed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to triple sink. Operator provided. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside flip top salad cooler in kitchen. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale. Warning
  • 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

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10784448

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged mahi mahi and tuna 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 discarded. Stop sale.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at pool bar.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler cutting board at cook line. Educated manager on proper storage.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 150ppm) at cook line. Operator remade to 200ppm. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 4 live, small flying insects , not landing inside kitchen. Operator removed. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi and tuna 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 discarded. Stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mango salsa (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today. Food out of temperature for approximately 2 hours. Employee put food inside walk in cooler to quick chill. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed butane cartridges stored above single service cups inside dry storage room. Operator properly stored. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink water at dish pit shut off. Operator turned water back on. Corrected On-Site