Aruba Bay
Last inspected: Feb 27, 2026
95
Score
The health department has logged 17 inspections at Aruba Bay, the earliest from 2022. The newest entry in the record is dated Feb 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded seven times in the inspection record.
Aruba Bay's latest score of 95 sits above the Lauderdale-By-The-Se average of 76. Overall, the inspection record reads well.
17
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No Cold water at hand sink next to dish machine. Water 119F, too hot to safely wash hands. **Warning** - From follow-up inspection 2026-02-27: Observed same. Operator made adjustments to lower temperature of water. **Time Extended**
29-09-4
95
Feb 26, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right flip top - butter (47F). Per operator placed in unit less than 2 hours ago. Observed item in double pan. Reviewed proper cold holding. Operator moved to reach in to quick chill. 2. Prep area flip top - shredded cheese (46-48F). Per operator placed in unit less than 2 hours ago. Observed item in double pan. Operator placed ice bag on item to quick chill. 3. Expo low boy - milk (45-48F). Per operator item placed in unit approximately 5 hours ago. Observed ice buildup on back of unit. See stop sale **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood soup (45-53F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic covered containers. Reviewed proper cooling procedures. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo low boy - milk (45-48F). Per operator item placed in unit approximately 5 hours ago. Observed ice buildup on back of unit. See stop sale **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee put on gloves and handled ready to eat food without washing hands. Cook put on gloves and handled began cooking without washing hands. Reviewed proper hand washing and employees washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood soup (45-53F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic covered containers. Reviewed proper cooling procedures. See stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed item in tall plastic covered containers. Reviewed proper cooling procedures. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun and holster in main bar. **Warning**
22-02-4
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. Expo low boy reach in - observed ice buildup in back of unit. **Warning**
14-74-7
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of visibly soiled machine- by expo. Operator stored properly. **Corrected On-Site** **Warning**
10-12-5
Basic - No Cold water at hand sink next to dish machine. Water 119F, too hot to safely wash hands. **Warning**
29-09-4
39
Jan 7, 2026
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb on threaded faucet next to four bay sink near back door in prep area. Operator installed vacuum breaker during inspection. **Corrected On-Site** **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored directly on top of opened case of frozen vegetables. Operator reorganized. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub sponge stored in hand sink basin in hand wash sink in prep area. **Warning**
31A-11-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large handled whisk and paddle stored on floor behind steam kettle in kitchen. Operator removed. **Corrected On-Site** **Warning**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on shelf next to cleaned utensils and above cleaned utensils on utensils storage rack in warewash area. Operator removed bag. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris in walk in freezer next to cookline in kitchen. **Warning**
36-73-4
Basic - Light shield for lights in food preparation missing end caps, above seating storage rack in prep area. **Warning**
38-12-4
Basic - Lights in food storage missing the proper shield, sleeve coatings or covers, above seasonings rack in prep area. **Warning**
38-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind steam kettle in kitchen. **Warning**
36-27-5
Basic - Water dripping from faucet at hand sink next to triple sink in kitchen. **Repeat Violation** **Warning**
29-11-4
45
Sep 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steaks over raw lobster and tuna steaks. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing cut lettuce pushed down trash with gloved hands then moved to oyster station and began preparing them. Reviewed proper hand washing and glove usage employee changed gloves and washed hands. **Corrected On-Site**
12A-29-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood salad 49a¿¿53F at 11:05am cooling for 30 minutes to 53F at 11:35am observed at cookline with ice bath at this rate food will not cool to 41F within 4 hrs operator placed in walk in freezer to rapid chill to 41F and below. **Corrective Action Taken**
03D-15-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at ware washing hand sink. Operator replaced battery. **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable at cookline.
14-09-4
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink by ware washing station.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the crushed ice machine.
22-20-5
52
Aug 6, 2025
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee put soap on hands and rinsed it off. Reviewed proper hand washing with employee. Employee thoroughly washed hands with soup and water then put on gloves. **Corrected On-Site** **Warning**
12A-17-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
12A-25-4
Basic - No handwashing sign provided at an upper level bar hand sink used by food employees. Operator posted? **Corrected On-Site** **Warning**
31B-04-4
Basic - Clean coffee filters not stored inverted or in a protected manner. Operator stored properly. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable at left and right cookline. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left cookline drawer cooler unit gaskets soiled. **Warning**
23-03-4
61
Jun 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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. -Dishwasher (Chlorine 0ppm), operator changed and primed solution. Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in freezer; raw scallops over ready to eat seafood mix. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -wait station by kitchen x2 soda gun nozzles, operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. -by ice machine and 2 door reach in freezer.
36-22-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of blackmold-like substance in the interior of the ice machine.
22-20-5
58
May 15, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Server failed to wash hands before putting on gloves to initiate a task working with food. -Operator reviewed proper hand washing with operator, employee washed hands and put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks on cookline, server station and front line. -Cookline; Employee went into reach in cooler and touched raw calamari then proceeded to grab package of frozen ready to eat chicken tenders to fry. Reviewed glove usage with operator. Employee washed hands and changed gloves.
12A-09-4
Basic - Standing water or very slow draining water in mop sink.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in prep sink under no running water,
06-01-5
67
Apr 9, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Right cookline drawer with no separator; raw fish over ready to eat pulled pork. -2 door reach in cooler next to ware washing station: raw shrimp over opened bag of ready to eat lettuce and cooked chicken tenders. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Repeat Violation** **Warning**
22-43-4
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. -Dishwasher (Chlorine 0ppm), operator remade solution Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
Intermediate - Nonservice animals in the food establishment or on premises. -At bar area, guest left after obtaining food order. **Corrected On-Site** **Warning**
35A-01-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Water draining onto floor surface from triple sink. **Warning**
29-03-4
50
Jan 27, 2025
Complaint Full
No violations found.
100
Jan 23, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Left cookline reach in drawer near walk in freezer; Raw salmon over ready to eat beyond burger patty. Operator stored properly. -Walk in cooler; Raw crab cake mix over ready to eat salsa prep, Operator stored properly. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution. Quaternary 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - -Cook line reach in drawer across from grill; Mussel tag removed from original container prior to container being emptied. Operator placed tag back in container. **Corrected On-Site** **Warning**
01C-10-4
67
Aug 22, 2024
Complaint Full
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - top of oven - cooked chicken (120F - Hot Holding). Per operator holding 2 hours. Operator moved item back to grill to reheat. 30 minutes later, 180F. **Corrected On-Site**
03B-01-6
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. Cookline cream and butter. Operator properly time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - bagged shredded cheese (55F). Item not prepped or portioned today. Observed item overfilled. Operator moved to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline True unit - raw seafood stored over ready to eat cooked chicken and plastic bottles of water. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Grated parm in to go t-shirt bag. Operator removed. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun - middle bar.
22-02-4
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. 1 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Basic - Ice scoop handle in contact with ice. Scoop handle in oyster ice. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Outside ice scoop in visibly soiled container. Operator removed. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo soda gun holsters.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400pm. **Corrected On-Site**
21-08-4
30
Jul 19, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. **Warning** - From follow-up inspection 2024-07-19: Observed Same **Time Extended**
08B-62-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom. **Warning** - From follow-up inspection 2024-07-19: Observed same **Time Extended**
32-04-4
90
Jul 18, 2024
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
33
Apr 8, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
43
Jul 19, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over plantains in two door cooler at end of cook line removed **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer bucket chlorine 100 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping in hand sink at triple sink
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle on cook line
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor across from triple sink Bucket on floor in prep area
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area
21-12-4
Basic - Soiled dry wiping cloth in use. On cutting board on cook line
21-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to desserts cooler Gaskets to seafood drawers on cook line
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and triple sink in seafood station
10-17-4
Basic - Food stored on floor. Shrimp on floor in walk in freezer
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad dressing cooler
14-09-4
41
Jun 26, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
70
Dec 13, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken wings. Removed. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Coffee grinds in hand sink at coffee station. Ice in hand sink at three compartment sink. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Wiping cloth sanitizing solution stored on the floor. Removed. **Corrected On-Site**
21-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light shield soiled at food prep area.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusty shelves over prep area.
23-03-4
61
Frequently Asked Questions
When was Aruba Bay last inspected?
The most recent health inspection at Aruba Bay on file is from Feb 27, 2026. The public record contains 17 inspections in total.
What is the most common violation at Aruba Bay?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Aruba Bay.
How does Aruba Bay compare to other restaurants in Lauderdale-By-The-Se?
Aruba Bay most recently scored 95 out of 100, which is higher than the Lauderdale-By-The-Se average of 76.
Has Aruba Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Aruba Bay have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Aruba Bay means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aruba Bay inspected?
Based on the inspection history on file, Aruba Bay is inspected around five times per year on average.
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