Burlock Coast
Last inspected: Mar 11, 2026
86
Score
The health department has logged 12 inspections at Burlock Coast, the earliest from 2022. Burlock Coast was last inspected on Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Among Fort Lauderdale restaurants, the typical score is 80; Burlock Coast is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Jan 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-11-19: Observed same. **Time Extended** - From follow-up inspection 2026-01-20: observed the same. **Time Extended**
16-46-4
95
Nov 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Establishment is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly. **Warning** - From follow-up inspection 2025-11-19: Reviewed HACCP procedures. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-11-19: Observed same. **Time Extended**
16-46-4
86
Nov 18, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
22
Feb 20, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
43
Dec 10, 2024
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
45
May 16, 2024
Routine - Food
No violations found.
100
May 15, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - raw fish stored over cooked pasta. Pantry - raw smoked salmon stored over ready to eat dressings in drawer unit. Operator stored all item properly. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped tongs on floor - then picked the tongs up and placed on counter and continued food handling. Reviewed proper procedures and employee washed hands/put on new gloves. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - ice bath - whipped cream (50-55F). Per operator item out for less than 2 hours. Observed ice/water solution too low. Operator placed on Time as a Public Health Control. Cookline - left flip top - cheese (41-48F). Per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Advised operator to remove excess and placed in walk in to quick chill. **Corrective Action Taken** **Warning**
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. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in cookline prep area hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
50
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Properly Stored/Protected
FL-48
39
May 3, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Properly Stored/Protected
FL-48
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
52
Nov 22, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing 47° in salad cooler overnight. All other items in cooler timed. See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety butter 68°F identified in the written procedure as a food held using time as a public health control has no time marking. Chef stated removed from temperature control 1.5 hours and time mark **Corrected On-Site** **Warning**
03F-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. Caesar dressing 47° in salad cooler overnight. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Utensil's stored in a Bain Marie in the hand sink, at cook line.Chef removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep station and cook line. Chef refilled the paper towel dispenser. **Corrected On-Site** **Warning**
31B-02-4
Basic - French fries stored on floor at cook line. Chef removed placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
45
Frequently Asked Questions
When was Burlock Coast last inspected?
The most recent health inspection at Burlock Coast on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Burlock Coast?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Burlock Coast.
How does Burlock Coast compare to other restaurants in Fort Lauderdale?
Burlock Coast most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Burlock Coast's inspection record improved over time?
Yes. Recent inspections at Burlock Coast have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Burlock Coast 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 Burlock Coast inspected?
Based on the inspection history on file, Burlock Coast is inspected around four times per year on average.
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