SHUCK N DIVE
650 North Federal Highway
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup around fan area - walk-in freezer. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline - Knife in space between flip tops. Operator removed. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 120F. Operator moved to heat source to heat. **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine less than 10ppm). Operator added solution. Chlorine 50ppm. **Corrected On-Site**
- 08A-20-5:High Priority - Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw seafood. Operator stored all items properly. **Corrected On-Site**
Food safety inspection conducted on 4/9/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/18/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer by fan.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (74-76F - Cooling). Per operator cooling approximately 3 hours. Observed item in large, closed plastic bags. Reviewed proper cooling. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (74-76F - Cooling). Per operator cooling approximately 3 hours. Observed item in large, closed plastic bags. Reviewed proper cooling. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - buttermilk (46F). Per operator item placed in ice bath 1.5 hours ago. Observed ice/water level too low. Operator added ice to quick chill. Second temp - 39-41F. **Corrective Action Taken**
Food safety inspection conducted on 2/18/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 1/21/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - buttermilk (59-64F). Per operator item out approximately 2 hours. Observed ice/water solution too low. Operator voluntarily discarded. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cookline hose Bibb.
Food safety inspection conducted on 1/21/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
- 12A-16-4:High Priority - Observed 2 employees entered kitchen, put on gloves and began working with food - one touched raw fish, one handled clean equipment - without first washing hands. Reviewed proper procedures and employee properly washed hands. **Corrected On-Site**
- 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 - steam table - Mac and cheese (125-145F - Hot Holding). Per operator holding 1 hour. Observed item in double pan. Reviewed proper hot holding. Operator immediately placed on grill to reheat. Second temp 185F. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at cookline hose bibb.
Food safety inspection conducted on 1/16/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).