SOUTHPORT RAW BAR
1536 Cordova Road
Fort Lauderdale, Florida, 33316
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food at cook line. Employee removed. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top cooler// shredded cheese (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at top portion of cooler, above cooler line. Operator properly stored food inside flip top cooler to quick chill. Corrective Action Taken. 2) Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
- 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. Observed no time marking on chicken wings and grilled fish at cook line. Per operator, foods put on time at 11:00am. Operator set timer for remaining time. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed rack stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 4/2/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food at cook line. Employee removed. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top cooler// shredded cheese (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at top portion of cooler, above cooler line. Operator properly stored food inside flip top cooler to quick chill. Corrective Action Taken. 2) Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
- 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. Observed no time marking on chicken wings and grilled fish at cook line. Per operator, foods put on time at 11:00am. Operator set timer for remaining time. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed rack stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 3/28/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total Warning - From follow-up inspection 2025-03-27: Observed approximately 5 live, small flying insects inside kitchen. 2 landing on east facing kitchen wall and 3 not landing. Admin Complaint
Food safety inspection conducted on 3/27/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2025
High Priority
10
Intermediate
1
Basic
11
Total
22
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed roach inside pest trap stored in kitchen. Operator removed. Corrected On-Site Warning
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside kitchen, in front of triple sink. 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. Observed inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale. Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on dry storage shelf in dry storage area. Operator removed. Corrected On-Site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch during food prep at cook line. Advised employee to remove jewelry on hands while preparing food. Employee removed watch. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed cases of mahi mahi, crab legs, and shrimp stored on floor inside walk in freezer. Operator properly stored. Corrected On-Site Repeat Violation Warning
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug trap stored next to baking powder tubs stored on shelf above hand wash sink in kitchen. Operator removed. Corrected On-Site Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bag of employee bottled drinks stored inside right side reach in cooler in kitchen. Operator removed. Corrected On-Site Warning
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil covering shelves inside kitchen. Warning
- 08B-12-5:Basic - Stored food not covered. Observed inside small chest freezer in dining room, chocolate ice cream uncovered. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen crawfish, conch salad, and lobster bisque thawing at room temperature on prep table in kitchen. Advised operator to thaw foods under cool running water or refrigeration. Operator put foods inside walk in cooler to thaw. Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed three dented cans of crushed tomatoes stored on shelf in dry storage area. Operator removed. Stop sale. Warning
- 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. Observed Dishwasher (Chlorine 0ppm) in kitchen. Eco lab technician came and repaired machine; corrected to 100ppm. Corrected On-Site Warning
- 35A-02-7:High Priority - Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed box of uncooked chicken tenders, not commercially packaged, stored above box of beverage mix, not commercially packaged, inside walk in freezer. Operator properly stored. Corrected On-Site Warning
- 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 burger patties stored above raw oysters inside left flip top cooler at cook line. Employee properly stored. Corrected On-Site Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping gloved hands on soiled dry wiping cloth at cook line. Advised employees to change gloves when soiled. 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 inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale. Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili (128F - Reheating) since 8:30am, at 11:30am. Operator put food on stove to reheat to 165F for hot holding. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (109F - Hot Holding) at cook line. Per employee, food held out of temperature for approximately 30 minutes. Advised employee to reheat to 165F for hot holding or to utilize Time as a Public Health Control. Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at raw oyster bar. Operator corrected to 100ppm. Corrected On-Site Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed Big 6 poster to operator. Warning
Food safety inspection conducted on 3/26/2025 revealed 22 total violations (10 high priority, 1 intermediate, 11 basic).
Inspection on 3/17/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 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. At raw bar, vacuumed sealed tuna thawed and not removed from package. Operator stated thawed out less than two hours. Discussed with operator to remove from package before thawing. Operator removed fish from package. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in cooler, boxes of cheese stored on floor. Operator moved boxes to shelf for storage. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep area, employee drink cup stored in cooler where food to customers is stored. Operator removed cup Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At raw bar in flip top cooler, raw chicken stored over ready to eat coleslaw. Operator moved chicken to bottom shelf. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At raw bar, tomatoes and cut lettuce held on TPHC. No written plan. Emailed handout to operator to fill out. **Corrective Action Taken**
Food safety inspection conducted on 3/17/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in 80F standing water. Operator removed. Corrected On-Site
- 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. Observed Bar Dishwasher (Chlorine 0ppm). Operator will use triple sink to wash, rinse, and sanitize dish ware. 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. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale. Observed at Bar flip top cooler raw tuna (45F - Cold Holding). Per operator, tuna stored in cooler for approximately 2 hours. Operator put tuna in different cooler to quick chill. Corrective Action Taken.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator dumped and remade sanitizer bucket. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 01C-03-4:Intermediate - oyster tags not marked with last date served.
Food safety inspection conducted on 11/4/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill.
- 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. Observed raw mahi mahi thawing inside walk in cooler 2, fish still in packaging. Operator cut open packaging to allow oxygen flow. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor inside walk in freezer. Operator had employee sweep walk in freezer floor. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed multiple cases of foods stored on floor inside walk in freezer and walk in cooler 2. Operator properly stored. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed scoop stored inside ice machine in kitchen and at raw bar, handle in contact with ice. Operator removed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (48F - Cold Holding) inside flip top cooler at raw bar. Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Operator put shrimp in different cooler to quick chill. 2) Observed raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill. **Corrective Action Taken**
Food safety inspection conducted on 2/29/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed raw tuna thawing in commercial rop, stored in flip top cooler at bar #2. Educated operator on proper rop thawing method and storage. Operator cut open packaging to allow oxygen flow. Corrected On-Site
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two sticky fly traps installed over beverage ice bin at bar.
- 08B-38-4:Basic - Food stored on floor. Observed bag of carrots stored on floor inside walk in cooler #3. Operator properly stored. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Observed holes at bottom of wall at cook line, next to soup station.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observe ice scoop handle in contact with ice inside ice bin at bar. Operator removed and properly stored. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and flip top cooler at cook line. Operator removed. Corrected On-Site
- 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 in kitchen. Emailed hand wash sign to post for operator. **Corrective Action Taken**
- 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. Observed Dishwasher (Chlorine 0ppm). Operator has contacted Ecolab and will setup triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50°F - Cold Holding) at cook line. Per operator, butter left out of temperature for approximately 2 hrs. Discussed using Time as a Public Health Control. Operator put butter in cooler to quick chill. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shellstock tags not marked with last date served. Educated operator on shellstock tag procedures.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed whisk stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
Food safety inspection conducted on 8/3/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).