15th Street Fisheries Rest
Last inspected: Mar 19, 2026
55
Score
The health department has logged 13 inspections at 15th Street Fisheries Rest, the earliest from 2022. On Mar 19, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lettuces machine-; cut lettuce (46-49F - Cold Holding) , per manager food held less than 4 hours, lettuces tank removed and placed inside walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Packaged food not labeled as specified by law. Cook line- Plastic bottle of cooking wine, employee labeled. **Corrected On-Site**
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area, preparation area and dishwasher area. AC vents and tiles -build up of grease and dust.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at salad station. After manager instructed, employee removed. **Corrected On-Site**
13-07-4
Basic - Insect control device installed over food preparation area. Device over storage shelf of maple jar , brown and white sugar jars. Employee removed. **Corrected On-Site**
35B-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table in front of walk in coolers- employee removed. **Corrected On-Site**
21-44-1
Basic - Soiled dry wiping cloth in use.On prep table, next to grill flat, employee removed. **Corrected On-Site**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Second walk in cooler all shelves with build up of rust.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in rear kitchen , build up of black like substance.
22-20-5
55
Nov 24, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Down stairs Two door cooler left at 1:40pm clam chowder base 47F heated cooling for 3 hours to 48F at 2:3. At 1:40pm coleslaw 50F ambient cooling for 1 hour to 51F at 2:35pm. Operator placed food in freezer to quick chill **Corrective Action Taken**
03D-15-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris. Operator cleaned **Corrected On-Site**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in cooler with sellable food. Operator removed employee food **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen preparing food without hair restraint. Employee put on hat **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at pantry area
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil unlabeled. Operator labeled **Corrected On-Site**
02D-01-5
67
Aug 19, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with black mold like substance, at downstairs bar.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator unable to find written procedures for time as a public health control. Emailed procedures to operator.
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at upstair hand wash sink, at pastry station.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top cooler at upstairs pantry station.
29-49-6
74
Mar 11, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
52
Nov 5, 2024
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed chicken tenders (48F - Cold Holding) stored inside reach in freezer at cookline. Per operator, food stored in freezer for 5 hours. Stop sale. 2) Observed Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
03A-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. 1) Observed chicken tenders (48F - Cold Holding) stored inside reach in freezer at cookline. Per operator, food stored in freezer for 5 hours. Stop sale. 2) Observed Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
01B-02-5
Intermediate - Clam, mussel, and oyster tags not marked with last date served. Reviewed tag procedures with operator.
01C-03-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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 Upstairs pantry cooler// white rice (45F - Cold Holding); cut tomatoes (45F - Cold Holding). Per operator, foods stored in cooler over night. Stop sale.
14-74-7
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine downstairs, handle in contact with ice. Operator properly stored scoop. **Corrected On-Site**
10-08-5
55
Aug 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served. - From follow-up inspection 2024-08-13: Observed clam tags not marked with last date served. **Time Extended**
01C-03-4
90
Jun 3, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tenders, not commercially packaged, stored above bread rolls, commercially packaged, inside walk in freezer. Operator properly stored. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
01C-03-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP for fresh fish without variance. Special process request has been received by district office from operator on 03/15/2024. **Warning**
03G-43-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with slime. Bartender cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored in between prep table and flip top cooler at upstairs pantry station. Operator removed. **Corrected On-Site**
10-17-4
61
Mar 25, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cookline yellow rice (115F - Hot Holding). Per operator, food out of temperature for approximately 30mins. Operator reheated rice to 165F for hot holding. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at upstairs pantry station shredded cabbage (50F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 3.5 hours. Operator moved to different reach in cooler to quick chill. **Corrective Action Taken** **Admin Complaint**
03A-02-5
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 variance for the method observed in use during the inspection. Observed establishment storing fresh fish in 10k bags, no variance. Emailed operator special process guidance to begin application process for variance.
03G-46-1
67
Jun 14, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
47
Jan 20, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Nov 5, 2022
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A) Observed raw hamburger stored above raw mahi in drawers on downstairs cook line. Operator removed hamburgers and stored below mahi. B) Observed raw mechanically tenderized steak and raw hamburgers stored in downstairs main walk-in cooler above mahi raw. Operator removed mahi and stored above. **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-05: A) No violation observed. B) Observed mechanically tenderized steak and raw burger above mahi. Operator removed mahi and stored above items. **Time Extended** **Corrected On-Site**
08A-20-5
High Priority - - From initial inspection : 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 dishmachine in downstairs kitchen at 0 ppm of chlorine. **Warning** - From follow-up inspection 2022-11-05: Observed same. Other dishmachine provided and operator setup 3 compartment sink with Quaternary ammonium at 400°F. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink upstairs unable to provide water at 100F. Operator called technician. **Warning** - From follow-up inspection 2022-11-05: Observed same. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing and minor water damage in tiles above warewashing area in downstairs chicken. **Warning** - From follow-up inspection 2022-11-05: Observed same. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in upstairs cooler rusted. **Warning** - From follow-up inspection 2022-11-05: Observed same. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Observed 6 broken shell clam containers, see Stop sale. **Warning** - From follow-up inspection 2022-11-05: Observed 2 cracked clams in pan in downstairs cooler. Operator discarded clams. **Time Extended** **Corrected On-Site**
01B-10-4
58
Frequently Asked Questions
When was 15th Street Fisheries Rest last inspected?
The most recent health inspection at 15th Street Fisheries Rest on file is from Mar 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at 15th Street Fisheries Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at 15th Street Fisheries Rest.
How does 15th Street Fisheries Rest compare to other restaurants in Fort Lauderdale?
15th Street Fisheries Rest most recently scored 55 out of 100, which is lower than the Fort Lauderdale average of 80.
Has 15th Street Fisheries Rest's inspection record improved over time?
No. Recent inspections at 15th Street Fisheries Rest have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 15th Street Fisheries Rest means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 15th Street Fisheries Rest inspected?
Based on the inspection history on file, 15th Street Fisheries Rest is inspected around four times per year on average.
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