DirtyFLRestaurant Inspection Data

SHUCK N DIVE

With 8 inspections documented, SHUCK N DIVE maintains a 2.2/5 food safety rating in FORT LAUDERDALE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

650 North Federal Highway
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13576341

Met Inspection Standards

1 high, 2 basic

  • 36-32-5:Basic - Ceiling shows damage or is in disrepair. In the dish area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the cook line, on the shelf with Single Service items, a cell phone and keys were stored. The items were removed Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

11/14/2025· 5mo ago

Visit ID: 10938555

Met Inspection Standards

1 high

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean plates immediately after rinsing and loading dirty plates. Manager translated proper procedures and employee washed hands. Corrected On-Site

4/9/2025· 1y ago

Visit ID: 10814786

Met Inspection Standards

1 high, 4 basic

  • 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

2/18/2025· 1y 1mo ago

3 high, 1 basic

  • 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**

1/21/2025· 1y 2mo ago

2 high

  • 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.

1/16/2025· 1y 3mo ago

3 high, 1 basic

  • 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.

5/1/2024· 1y 11mo ago

Visit ID: 8621988

Met Inspection Standards

4 high, 2 int

  • 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 - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw duck stored over ready to eat cooked seafood. Operator stored all items properly. Corrected On-Site
  • 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 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
  • 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.

2/28/2024· 2y 1mo ago

Visit ID: 8369498

Met Inspection Standards

1 high, 1 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator added solution. Chlorine 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area magnetic knife rack visibly soiled. Operator cleaned. Corrected On-Site