DirtyFLRestaurant Inspection Data

MASTRO¿S OCEAN CLUB

MASTRO¿S OCEAN CLUB located in FORT LAUDERDALE has undergone 6 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

3000 NE 32 AVE

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13569599

Met Inspection Standards

3 high

  • 01B-01-4:High Priority - Rusted can present. 1 #10 can tomato paste. See stop sale.
  • 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. Storage area - True - cream (57F); butter (60F). Per operator items held in unit overnight. No items prepped or portion today. Observed GFI tripped. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area - True - cream (57F); butter (60F). Per operator items held in unit overnight. No items prepped or portion today. Observed GFI tripped. See stop sale.

11/5/2025· 4mo ago

Visit ID: 10938460

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Repeat Violation
  • 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. Operator time marked. Corrected On-Site

6/19/2025· 8mo ago

Visit ID: 10751579

Met Inspection Standards

2 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. At salad station and 2 door reach in at prep station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Salad station reach in cooler gaskets.

12/27/2024· 1y 2mo ago

1 basic

  • 14-11-5:Basic - Equipment in poor repair. -Fry Station Gaskets

5/28/2024· 1y 9mo ago

Visit ID: 8656635

Met Inspection Standards

1 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observe napkins on top of croutons Operator removed. Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8365291

Met Inspection Standards

2 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup without handle in cooked lobster. Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - grill drawers - cooked pasta (46-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Observed drawer not closing tightly.
  • 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. Cookline - grill drawers - cooked pasta (46-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Observed drawer not closing tightly. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - grill drawers - cooked pasta (46-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Observed drawer not closing tightly. See stop sale.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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 lobster consumer advisory during inspection. Corrected On-Site