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Licensee
Name:
FORT LAUDERDALE BEACH DINING LLC
License Number:
SEA1624875
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
525 S FT LAUDERDALE BEACH BLVD FORT LAUDERDALE, FL 33316
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
Observed bartender use plastic cup to scoop ice. Manager educated bartender on properly dispensing food with a scoop. **Corrective Action Taken** **Warning**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed hole in ceiling tile located across from dish pit, next to container shelf, in kitchen. **Warning**
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.
1) Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale.
2) Observed raw sea bass, thawed, stored inside packaging indicating removal upon thawing, inside 4 drawer cooler at cook line. Per operator, thawed in cooler for approximately 1 hour. Operator cut open packaging to allow oxygen flow. Corrective Action Taken. **Repeat Violation** **Warning**
Basic - Ice scoop handle in contact with ice.
Observed scoop stored inside ice bin at downstairs bar, handle in contact with ice. Operator properly stored. **Corrected On-Site** **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed salad station flip top cooler lid interior soiled with black mold like substance. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found
1) Observed approximately 10 live, small flying insects, not landing, at downstairs bar.
2) Observed approximately 2 live, small flying insects, landing, on center pos area at downstairs bar.
**Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored above olives inside salad station flip top cooler. Operator properly stored. **Corrected On-Site** **Warning**
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 raw tuna, thawed, stored inside packaging indicating removal upon thawing, inside walk in cooler. Per operator, food thawed in cooler overnight. Stop sale.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Observed expo line// butter balls (63F - Cold Holding), in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put food on ice to quick chill.
2) Observed cream cheese (63F - Cold Holding) at expo line, in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put food on ice to quick chill.
3) Observed avocado mousse (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill.
4) Observed shredded cheese (56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator voluntarily discarded. **Corrective Action Taken** **Warning**
Intermediate - Ambient thermometer not within the intended measuring range of use.
Observed oven ambient thermometer stored inside flip top cooler at cook line. Operator replaced with correct ambient thermometer. **Corrected On-Site** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of slime on soda gun nozzle at ocean facing side of downstairs bar. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
