Daniel's a Florida Steakhouse
Last inspected: Apr 8, 2026
35
Score
Daniel's a Florida Steakhouse has been inspected six times since 2022. On Apr 8, 2026, the health department conducted the most recent visit. 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 six violations each.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing two times across the record.
Daniel's a Florida Steakhouse's latest score of 35 falls below the Fort Lauderdale average of 80. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
3
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cook line reach in cooler cooked mushrooms 43-51F at 4pm heated cooling since 2pm to 41-49F at 4:42pm. At this rate proper cooling would not occur, operator placed on sheet pan and placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Employee handled soiled equipment and utensils and then engaged in handling clean equipment and utensils, without washing hands. Reviewed hand washing and gloves usage with operator. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line cooked pasta (50F - Cold Holding); cooked potatoes (47F - Cold Holding); cooked lobster (43-45F - Cold Holding); raw beef (46F - Cold Holding) items not prepared or portioned today items held in unit less than four hours, operator placed items in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed. **Corrected On-Site** **Warning**
31A-11-4
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. Emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Proof of required state approved employee training not available 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-13-5
Basic - Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Salad station; drawer unit opened can of redbull stored with containers of sour cream and caviar mix. **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer next to hand washing sink. **Warning**
14-69-4
Basic - Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution. **Corrected On-Site** **Warning**
21-11-4
35
Nov 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
70
Mar 28, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cookline drawers - Raw beef stored over ready-to-eat cooked noodles. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food - prep area. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Employee touched face and hair and then handled clean equipment without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-25-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and back prep area. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - containers of bolo and other sauces stored on floor under shelving. Operator stored properly. **Corrected On-Site**
08B-47-4
55
Feb 14, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Apr 23, 2024
Complaint Full
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....cutting lime with bare hands . Stop sale issue. Employee discarded food **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above pasta, paper in reach in drawer at kitchen. Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickle plantain ( blanched) date marked 4/13/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pickle plantain ( blanched) date marked 4/13/24 at walk in cooler ... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....cutting lime with bare hands .
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times...stacked racks front of handwashing sink at dishwashing area. Employee removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...container stored in handwashing sink at bar , employee removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...at cook line , prep line , employee provided.
31B-02-4
Intermediate - No soap provided at handwash sink at cook line , employee provided. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name...vinegar spray bottle . Employee labeled **Corrected On-Site**
02D-01-5
35
Aug 1, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 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 - Main (Chlorine 0ppm)
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance. Cookline cutting boards.
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. Cookline butter. Emailed to operator and reviewed. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Expo area. Operator removed. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
61
Frequently Asked Questions
When was Daniel's a Florida Steakhouse last inspected?
The most recent health inspection at Daniel's a Florida Steakhouse on file is from Apr 8, 2026. The public record contains six inspections in total.
What is the most common violation at Daniel's a Florida Steakhouse?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Daniel's a Florida Steakhouse.
How does Daniel's a Florida Steakhouse compare to other restaurants in Fort Lauderdale?
Daniel's a Florida Steakhouse most recently scored 35 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Daniel's a Florida Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Daniel's a Florida Steakhouse have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Daniel's a Florida Steakhouse 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 Daniel's a Florida Steakhouse inspected?
Based on the inspection history on file, Daniel's a Florida Steakhouse is inspected around two times per year on average.
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