DirtyFLRestaurant Inspection Data

THE SEAWATCH RESTAURANT

THE SEAWATCH RESTAURANT located in LAUDERDALE-BY-THE-SE has undergone 8 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

6002 N OCEAN BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13528068

Met Inspection Standards

4 high, 3 int, 4 basic

  • 32-04-4:Basic - Employee Bathroom located inside establishment - opening into kitchen - not completely enclosed with self-closing door.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - containers of crab claws and raw fish.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - water 91F. Operator increased heat **Corrective Action Taken**
  • 29-17-4:Basic - Waste line missing at soda gun holster. 1 upstairs bar soda gun.
  • 12A-20-4:High Priority - Dish employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 12A-02-4:High Priority - Emoloyee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Prep area - single door beverage air - Raw fish stored over/not properly separated from ready-to-eat cheese balls. Walk in cooler #2 - Raw lobster tail stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - glass door cooler - tub of butter (49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. **Corrective Action Taken**
  • 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. 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. Provided form to operator and reviewed.

9/23/2025· 5mo ago

Visit ID: 10891637

Met Inspection Standards

5 basic

  • 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 personal keys stored on spice shelf in prep area, operator stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area reach in cooler gaskets soiled.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cookline, operator replaced. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at; Prep area. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface from ice machine water filter.

6/27/2025· 8mo ago

Visit ID: 10865797

Met Inspection Standards
  • N/A:No Violations Were Observed

6/23/2025· 8mo ago

Visit ID: 10865429

Follow-up Inspection Required

4 high, 5 basic

  • 35A-03-4:Basic - Dead roaches on premises. -Dry storage room, 2 dead roaches on the floor in north west corner, separate from kitchen. Operator, cleaned and sanitized the area during inspection. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Employee eating a sandwich by appetizer station at cookline. Operator corrected employee behavior, employee left cookline are with meal. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Prep area 2 door reach in cooler. -Floor area by appetizer line stove top. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Produce walk in cooler unwashed tomatoes, spinach over washed onions and cut greens. Operator organized and stored properly. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can 74.40 tomato fillets 6lbs 1 can full red tomato puree 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. -Dishwasher (Temperature 0) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tomato sauce (42-53F - Cold Holding); raw shrimp (41-48F - Cold Holding); cooked octopus (41-53F - Cold Holding). Items held in unit less than four hours items prepared and portioned today, observed above the fill line operator placed excess in separate container and stored in reach in cooler. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Quaternary 400ppm), operator remade solution. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning

4/1/2025· 11mo ago

Visit ID: 10739880

Met Inspection Standards
  • N/A:No Violations Were Observed

12/10/2024· 1y 3mo ago

1 high, 1 int, 1 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Inservice bar
  • 01B-01-4:High Priority - Rusted cans present. See stop sale. 5 lyons chocolate hot fudge 7lbs
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Upstairs bar soda gun nozzles. Operator cleaned and sanitized during inspection. Corrected On-Site

5/6/2024· 1y 10mo ago

Visit ID: 8612407

Met Inspection Standards

1 high, 3 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At salad station, raw oysters on half shell stored over ready to eat chicken and sliced tomatoes. Operator reversed. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator to print out and post. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with cleaning supplies. Operator removed. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, unlabeled spray bottle containing windex. Operator labeled. Corrected On-Site

2/14/2024· 2y ago

Visit ID: 8376566

Met Inspection Standards

6 high, 4 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Next to cookline fryers.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Operator posted. Corrected On-Site
  • 12A-20-4:High Priority - Cook washed hands with no soap. Reviewed proper hand washing procedures and cook properly washed hands. Corrected On-Site
  • 01B-01-4:High Priority - Dented cans present. 1. #10 can tomato sauce. See stop sale.
  • 12A-02-4:High Priority - Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper handwashing procedures. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to whip face, then proceeded to engage in food preparation. Reviewed proper hand washing procedure and employee washed his hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top: Raw oysters over RTE spinach dip. Walk in cooler - raw beef over ready to eat raspberries and raw beef over ready to eat soup. Operator stored all items properly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole beef muscle in walk in cooler. Operator stored all items properly. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whipping cloth hand washing bucket located at hand sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline operator replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline operator replaced. Corrected On-Site