Bimini Boatyard Bar & Grill
Last inspected: Feb 26, 2026
45
Score
The health department has logged 14 inspections at Bimini Boatyard Bar & Grill, the earliest from 2023. The newest entry in the record is dated Feb 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
The city-wide average sits at 80, which Bimini Boatyard Bar & Grill's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
14
Inspections
1
Critical latest
5
Major latest
3
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F **Corrected On-Site**
03B-01-6
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. Poster emailed to operator, printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.
03F-10-5
Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator. **Corrected On-Site**
02A-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles. **Corrected On-Site**
24-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed. **Corrected On-Site**
21-38-4
45
Oct 14, 2025
Complaint Full
1 critical violation. 1 major violation. 5 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 beef over raw fish in walk in cooler. Operator properly seprated **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at app station hand wash sink. Operator supplied paper towels **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen middle flip top cooler cutting boards contains cut marks
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch while working with food
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in front line without hair restriction. Employees put on hat **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top coolers at front line
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at app station hand wash sink
31B-04-4
61
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. App station steam table 1. App station steam table; butter sauce (127F - Hot Holding). Per operator food hot holding less than 4 hours. Operator turned unit up to get sauce to proper hot holding temperatures. App station steam table 2. cooked octopus (128F - Hot Holding). Per operator food out of temperature for less than four hours operator placed food on stove to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open salmon over ready to eat clam strips in walk in freezer. Operator properly seperated **Corrected On-Site**
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator
11-07-5
Basic - Bathroom door left open other than during cleaning or maintenance. Observed both employee bathroom doors open. Operator closed doors **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in app station. Operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Contains cut marks
14-09-4
Basic - Dish area shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish area. Operator separated containers **Corrected On-Site**
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for wait station low boy cooler. Operator provided **Corrected On-Site**
05-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed in kitchen. Operator elevated **Corrected On-Site**
21-38-4
47
Aug 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-08-05: Observed same. Time extended 59 days. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: Observed same. **Time Extended**
22-20-5
86
Aug 4, 2025
Routine - Food
7 critical violations. 4 major violations. 4 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (72F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods out of out of temperature for approximately 1 hour. Operator put food inside walk in freezer to quick chill. 2) Observed prep cooler// cooked couscous (47F - Cold Holding); saffron rice (45F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator opened walk in freezer door to quick chill foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. Stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above lemon juice inside dairy cooler. Operator properly stored. **Corrected On-Site** **Warning**
08A-05-6
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 Dishwasher (Chlorine 0ppm). Operator will set up triple sink to wash, rinse, and sanitize dish ware. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled mahi (127F - Hot Holding) at cook line. **Warning**
03B-01-6
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. Observed aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. Stop sale. **Warning**
03D-06-5
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. Observed no time marking on hollandaise sauce and chimichurri held at cook line. Per operator, food held on time for approximately 2 hours. Operator put time marking on food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand wash sink used as a dump sink; strainer stored in sink. Employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No tag on/for original container of raw, in-shell oysters. Observed no tag stored with raw oysters stored inside protein walk in cooler. Operator provided tags. **Corrected On-Site** **Warning**
01C-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen. **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones stored on cutting board at cook line. Employees removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top coolers at cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of seafood station cooler, in kitchen. **Warning**
29-49-6
19
Feb 28, 2025
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
52
Feb 3, 2025
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shell eggs stored on top of fruit purée. Employee removed and properly stored. 2 Observed raw chicken stored above tomatoes inside protein walk in cooler. Operator properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on speed rack in kitchen cooked spaghetti (77F - Cooling) since 11:00am, at 11:20am. 80F at 11:57am; roasted potatoes (72F - Cooling) since 11:00am, at 11:20am. 83F at 11:57am. Employees put hot trays of food underneath trays of food that have already started cooling process, causing temperature of foods to rise. Educated operator on proper storage of foods for proper cooling.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at bar hand wash sink, facing guest bathrooms. **Repeat Violation**
31B-02-4
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. Observed establishment conducting rop without approved HAACP plan and variance. Establishment packages raw salmon, thawed, in regular bags; stores fish inside walk in freezer. Educated operator on HAACP plan and variance requirements. Operator discarded fish. Emailed special process guidance to operator. **Warning**
03G-50-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on walls at dish pit.
36-27-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dish ware stored next to dish pit.
16-46-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish pit and at bar. Employees properly stored. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee personal water bottle stored on prep table in front of walk in cooler. Employee properly stored. 2) Observed employee personal bag stored on top of food container at cook line prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle containing cooking oil stored at cook line.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside both ice machines in kitchen.
22-20-5
32
Nov 5, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hot box// grilled artichoke (87F - Hot Holding) in kitchen. Per operator, food hot holding in hot box for approximately two hours. Operator put food back in oven to reheat to 165F for hot holding. 2) Observed chicken breast (127F - Hot Holding) on stove at cook line. Per operator, food hot holding for approximately 20 min. Operator put food back on heat to reheat to 165F for hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) Observed no paper towels and no hand wash sign at hand wash sink at cook line. Operator provided. 2) Observed no paper towels at hand wash sink at bar. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside soda gun nozzle at bar. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in dry storage area, handle in contact with flour. Operator properly stored. **Corrected On-Site**
10-01-5
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish wash area in kitchen. Operator properly stored. **Corrected On-Site**
10-14-5
64
Mar 1, 2024
Routine - Food
No violations found.
100
Aug 9, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 and the time removed from temperature control cannot be determined. Observed chimichurri and grilled lemons stored at cook line without date mark. Per operator, foods have been stored at cook line for approximately 1hr. Operator put time mark on foods. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at server station soiled with food debris. Operator had employee clean and sanitize nozzle. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee water bottle stored on cutting board at prep table in kitchen. Operator discarded water bottle. 2) Observed employee water bottles stored on shelf above food prep area at cook line. Operator properly stored water bottles. **Corrected On-Site**
40-06-5
74
Jun 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Jun 19, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (53°F - Cold Holding); raw chicken breast (48°F - Cold Holding); raw burger patties (50°F - Cold Holding) at cook line. Per operator, not prepped or portioned today; foods store out of temperature for approximately 4 hours. Operator put foods back in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised operator that last date served must be marked on shell stock tags.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to dump ice. Advised operator that hand wash sink is only to be used for hand washing. **Corrective Action Taken**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored in couscous container in walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Insect control device installed over food preparation area. 1) Observed bug zapper on top of prep table in kitchen. Operator removed. 2) Observed bug zapper installed over ice cream freezer in kitchen. Operator removed. **Corrected On-Site**
35B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machines in kitchen. **Repeat Violation**
22-20-5
55
Feb 7, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine in kitchen. **Warning** - From follow-up inspection 2023-02-07: Observed at callback inspection same. Proof provided that measuring device is on order. **Time Extended** **Corrective Action Taken**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines in kitchen have mold like buildup. **Warning** - From follow-up inspection 2023-02-07: Observed at callback inspection small ice machine cleaned. Two large machines in progress of being cleaned. **Time Extended** **Corrective Action Taken**
22-20-5
86
Feb 6, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bimini Boatyard Bar & Grill last inspected?
The most recent health inspection at Bimini Boatyard Bar & Grill on file is from Feb 26, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bimini Boatyard Bar & Grill?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Bimini Boatyard Bar & Grill.
How does Bimini Boatyard Bar & Grill compare to other restaurants in Fort Lauderdale?
Bimini Boatyard Bar & Grill most recently scored 45 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Bimini Boatyard Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bimini Boatyard Bar & Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bimini Boatyard Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bimini Boatyard Bar & Grill inspected?
Based on the inspection history on file, Bimini Boatyard Bar & Grill is inspected around five times per year on average.
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