DirtyFLRestaurant Inspection Data

UPPERDECK ALE SPORTS GRILL

Based on 7 health inspections, UPPERDECK ALE SPORTS GRILL in HALLANDALE has earned a 1.7/5 food safety rating. Recent inspections show improving food safety practices.

906 East Hallandale Beach Boulevard
Florida, 33009
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13553847

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-10-28: Observed raw oysters stored above cook chicken, ready to eat guacamole in 1 door stainless reach in cooler. Operator reorganized. Observed raw shrimp stored above ready to eat smoked fish dip in cook line reach in cooler. Operator reorganized Admin Complaint Corrected On-Site
  • 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method. Warning - From follow-up inspection 2025-10-28: Observed cooked foods, ready to eat foods being packed using a reduced oxygen packaging method. 53 days **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. Operator unable to provide at time of inspection. Warning - From follow-up inspection 2025-10-28: Operator states item ordered. 53 days time extended. **Time Extended** **Corrective Action Taken**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method. Warning - From follow-up inspection 2025-10-28: Observed raw beef, raw steak being packed in reduced oxygen packaging to be held longer than 48 hours as evidenced by date marking. 53 days **Time Extended**

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10893724

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. See stop sale. Warning
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. Steak seasoning, cilantro stored in direct contact in buckets that once held ware washing machine chemicals. See stop sale. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F. Instructed operator to set up manual sanitization. Operator called for service **Corrective Action Taken** Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Packaged Raw burger stored in same container of pasteurized crab crab cakes in cook line flip top. Operator properly separated Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in drawers under grill reach in cooler. Operator reorganized 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 handle raw chicken with gloved hands then proceed to handle utensils without removing gloves, washing hands and putting on new gloves. Operator instructed employee to remove gloves, wash hands and move utensil to ware washing area Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side middle flip top: shredded cheese (53F); sour cream (48F); garlic butter (52F); diced cheese (52F). Operator states items have been in unit for 1.5 hours. Operator moved items to walk in cooler to quick chill. Re took temperatures at end of inspection at 45F to 46F. Items not prepared or portioned today **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method. Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Warning

Inspection Date: 3/11/2025

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet handle at handwashing sink in kitchen. - From follow-up inspection 2025-03-11: Same- **Time Extended**

Inspection Date: 3/10/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar on shelf next to entrance kitchen door. Manager removed. Corrected On-Site
  • 08B-38-4:Basic - Container and case of raw beef stored on floor in walk in freezer.
  • 08B-12-5:Basic - Stored ice cream not covered. Manager covered during inspection. Corrected On-Site
  • 29-11-4:Basic - Water leaking from faucet handle at handwashing sink in kitchen.
  • 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name. Cook labeled during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw seafood mix stored above opened container of guacamole with cut tomatoes in Turbo Air Single door reach in cooler. Manager inverted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale. control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 6 Drawers under grill-;Pico De Gallo (51F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cheese portions (53F - Cold Holding) Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale. 2) Salad Station-; Blue Cheese Crumbles (50F - Cold Holding); Cut Lettuce (45F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved back to walk in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 11/15/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour. And bread crumbs in kitchen next to ice machines. Manager removed. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Cases of raw pork stored on floor under racks in walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink front of fryer. Manager replaced. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Manager stored in sanitizer bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of flour and breadcrumbs removed from original container not identified by common name.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation. Employees put on hairnet and engaged in food preparation cutting smoked salmon and grabbed a clean plate and deli paper to cover deli meats without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site
  • 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water at handwashing sink across fryer in kitchen. Employee only used cold water to wash hands. Chef turned on water during inspection. 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. Lower shelf under prep table- Cooked Chicken (90F - Hot Holding). Per cook food item in unit less than an hour. Observed item stored at room temperature. Cook reheated. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
  • 31B-03-4:Intermediate - No soap provided at handwash sink front of fryer. Manager replaced during inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned on during inspection. Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8482632

  • 14-01-5:Basic - Bowl or other container with no handle used to cooked corn in cook line flip top. Manager removed. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee add garnish to plate with bare hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken wings stored above containers of cut celery and cut carrots in Turbo Air reach in cooler end of kitchen next to ice machines. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tray of raw chicken stored above containers of raw conch and raw shrimps in True reach in cooler. Manager inverted. Corrected On-Site
  • 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. ; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding) ; Shredded cheese (46F - Cold Holding). Per Manager Cooked rice and Mashed potatoes stored in unit overnight. Item not prepared or portioned today. See stop sale. Per Manager opened bag of shredded cheese in unit less than 4 hours. Manager moved cheese to another reach in cooler to quick chill. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8381811

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. All 3 machines soiled. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of corn in flip top across from Beverage Air Cooler. Manager removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of flip top across from stove. Employee removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from grill. Manager replaced. Corrected On-Site Repeat Violation Admin Complaint
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drinks stored on top shelf in Turbo Air reach in cooler. Manager removed opened bottles of Gatorade, water during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered in walk in cooler. Manager covered marinara sauce container during inspection. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus stored in standing water prep sink. Manager stored under running water. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer buckets. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone and then engage in food preparation, handled a clean plate without first washing hands. Employee returned from parking lot through back door failed to wash hands before putting on gloves to initiate task working with food. Reviewed proper hands washing procedures. Employees removed gloves and washed hands correctly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of sauces in Walk-in cooler. Container of raw beef stored above containers of raw scallops and raw fish in 2 drawers cooler under stove in cook line. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pico de Gallo at 12PM (50F - Cooling) since 11AM. Rechecked at 1:15 PM to 50F. Manager add ice to quick chill. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink across from grill. Manager replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Bartender labeled all purpose cleaner spray bottle. Corrected On-Site