Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill
Last inspected: Mar 30, 2026
74
Score
Public records show 14 inspections at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill stretching back to 2022. The latest inspection on file is from Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Dania Beach restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Jan 12, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 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. 1) Observed fried pickles stored at cook line with no time mark. Per operator, food held on time for approximately 1 hour. 2) Observed chicken wings stored at fryer station without time mark. Per operator, food held on time for approximately 30 minutes. Operator put time mark on foods. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (49F - Cold Holding); fish dip (47F - Cold Holding); raw shrimp (48F - Cold Holding) inside walk in cooler. Per operator, food prepped or portioned today. Walk in door left open during food delivery, for approximately 2 hours. Operator opened walk in freezer to quick chill foods. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish inside low boy cooler at cook line. Employee properly stored. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels, soap, and hand wash signs at both bar hand wash sinks. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside pico de gallo container, at salad station. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on clean dish rack at dish pit.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed employee thawing raw mahi mahi at triple while stored inside packaging indicating removal upon thawing. Employee removed fish from packaging. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth, not stored in sanitizer solution, on flip top cooler cutting board at sandwich station. Employee properly stored. **Corrected On-Site**
21-12-4
39
Sep 26, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with slime. Nozzles in bar soiled. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation in kitchen. Operator put hat on **Corrected On-Site**
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in freezer. Manager removed employee food. **Corrected On-Site**
08B-49-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of pickles on floor inside walk in cooler. Manager elevated **Corrected On-Site**
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored above container of flour next to salad flip top cooler. Manager moved bottle water. **Corrected On-Site**
12B-07-4
Basic - Cup or other container with no handle used to dispense ice in bar. Operator provided scoop with handle. **Corrected On-Site**
14-01-5
67
May 30, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
31B-04-4
95
May 29, 2024
Complaint Full
3 critical violations. 11 major violations. 8 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans hot held in steam table at 121F. Per operator, beans re- heat on stove to 120F and placed in steam table 2.5 hours before the inspection. Educate operator on the correct process for reheating overnight TCS food. After educate employee he then reheated beans to 170F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. See stop sale **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. See stop sale **Warning**
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certificate from responsible vendors expired on 08/17/2023. **Warning**
53B-05-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in-use utensils stored inside hand wash sink at cookline. Operator removed utensils from sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device available at this time. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. In kitchen **Warning**
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions as it relates to type of sanitizer used at dishwashing machine. **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 12:57 p.m. no date marked on cooked ribs stored in walk in cooler. Per operator, ribs cooked at 9:30 a.m. yesterday. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Equipment in poor repair. Observed walk in cooler ambient temperature at 47F. **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease on kitchen floor underneath cooking equipment. **Warning**
36-01-4
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 scoops with handles stored in bread crumbs and rice containers. **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs. **Warning**
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not identified by common name. **Repeat Violation** **Warning**
02D-01-5
14
May 23, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in handwashing sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans at storage area not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed raw chicken wings not covered at walk-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Soy sauce. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ware-washing area.
22-20-5
64
Dec 13, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fish. Educate cook on cooking Temperatures. Emailed cooking temperature flier to manager. **Warning** - From follow-up inspection 2023-12-13: Cook unable to answer cooking Temperatures for shrimp correctly. Violation be reviewed at the next routine inspection. Cooking Temperature chart posted in cook line. **Time Extended**
53B-16-4
90
Dec 12, 2023
Complaint Full
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari inside 2 drawer cooler in fry station in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in master built 2 door reach in cooler in cook line. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid online during inspection, shows expires on 12//2024. **Warning**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flying insects on top hanging extension cord in ware washing room. 2 live flying insects flying above garbage bin in ware washing area. Ware washing room is in a separate room from kitchen/ cook line. **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Wait station , ; Cooked shrimp (70F cold holding ) in reach in cooler. Per operator foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. 2. Salad station, ; Cut tomatoes (47F - Cold Holding); chopped lettuce (48F - Cold Holding); sliced turkey (36F - Cold Holding); raw fish (47F - Cold Holding); conch fritter batter (48F - Cold Holding). Per operator, foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties stored over cooked crab legs inside standing freezer next to drink station in wait station. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fish. Educate cook on cooking Temperatures. Emailed cooking temperature flier to manager. **Warning**
53B-16-4
Intermediate - Soda nozzles at bar soiled. Operator cleaned and sanitized during inspection.**Corrected On-Site** **Corrected On-Site** **Warning**
22-02-4
Basic - 1.Bowl or other container with no handle used to dispense pooled egg batter in cook line. Operator discarded container. 2. Cup used to scoop ice in drink station. Operator discarded cup and used ice scoop to scoop ice. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean pots and pans not stored inverted or in a protected manner in ware washing area. Operator inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Stored food not covered. Lemons not covered in wait station. Operator covered **Corrected On-Site** **Warning**
08B-12-5
29
Jun 7, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
74
Mar 23, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By grill at ice bath, house salsa (69F - Cold Holding). Per employee on counter less than 1 hr). Employee placed in new ice bath to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on shelf by soda boxes. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in salad station cooler. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on shelf by soda boxes. Manager removed away from food items. **Corrected On-Site**
40-06-5
70
Mar 6, 2023
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By grill between equipment , cooked onions (110F - Hot Holding); cooked mushrooms (98F - Hot Holding). Items prepared less than 1.5 hrs. Manager moved up onto griddle to reheat and proper hot hold. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At grill lowboy, container of raw burgers above container of raw mahi. Manager inverted for proper separation. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish pit. Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink by dish pit. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee opened water bottle on bread rack at back of kitchen. Manager removed. **Corrected On-Site**
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment / wall. Knives between back of triple sink and wall. Manager removed knives to clean. **Corrected On-Site**
10-17-4
50
Aug 3, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad station fliptop unit upper diced tomatoes (56F - Cold Holding); cooked corn (57F - Cold Holding); sliced tomatoes (56F - Cold Holding). Per employee in unit over night. Employee discarded all items. See stop sale. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad station fliptop unit upper diced tomatoes (56F - Cold Holding); cooked corn (57F - Cold Holding); sliced tomatoes (56F - Cold Holding). Per employee in unit over night.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy drawers on cook line, container of raw burgers above container of veggie impossible burgers. Employee inverted for proper separation. **Corrected On-Site**
08A-20-5
Basic - Current Hotel and Restaurant license not displayed. Manager contacted corporate to send current license. **Corrective Action Taken**
50-09-4
Basic - Food stored on floor. Fryer oil container at sushi bar. Employee moved off of floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Items in prep sink thawing in standing water. Manager turned on water for proper thawing. **Corrected On-Site**
06-01-5
55
Frequently Asked Questions
When was Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill last inspected?
The most recent health inspection at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill on file is from Mar 30, 2026. The public record contains 14 inspections in total.
What is the most common violation at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill.
How does Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill compare to other restaurants in Dania Beach?
Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill most recently scored 74 out of 100, which is lower than the Dania Beach average of 80.
Has Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill's inspection record improved over time?
Yes. Recent inspections at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill 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 Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill inspected?
Based on the inspection history on file, Dania Beach Quarterdeck Seafood Bar & Neighborhood Grill is inspected around four times per year on average.
Nearby Restaurants