Even Keel Fish Shack
Last inspected: Mar 18, 2026
64
Score
Even Keel Fish Shack has been inspected 14 times since 2022. The most recent report on file is from Mar 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 76, which Even Keel Fish Shack's 64 doesn't quite reach. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bar flip top - raw oysters stored over ready to eat cooked shrimp. Operator stored all items properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-18: Observed same. Bar flip top - raw oysters stored over ready to eat pickled vegetables. Operator stored all items properly. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-18: Observed same. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles, door fronts and gaskets - Cookline flip tops grill drawers and low boy unit. **Warning** - From follow-up inspection 2026-03-18: Observed same. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean plates not stored inverted or in a protected manner - next to bar. **Warning** - From follow-up inspection 2026-03-18: Observed same. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind reach in coolers in hallway. **Warning** - From follow-up inspection 2026-03-18: Observed same. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-18: Observed same. **Time Extended**
22-08-4
64
Jan 14, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
Sep 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
90
May 29, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with debris. -Front line raw bar reach in cooler gaskets, cookline reach in cooler gaskets.
23-03-4
95
Jan 29, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Raw bar hand washing sink.
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at Cookline, operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at Cookline, operator provided. **Corrected On-Site**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator placed in batch. **Corrected On-Site**
01C-01-4
Basic - Standing water in bottom of reach-in-cooler. -Raw bar reach in cooler.
29-49-6
64
Aug 20, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw beef above raw fish Operator removed the beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Low boy refrigerator ; fish (45F - Cold Holding). Operator lower the temperature. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. 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-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. **Warning**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint doing food preparation. **Warning**
13-03-4
58
Mar 12, 2024
Routine - Food
No violations found.
100
Mar 11, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer buckets quaternary 0PPM Operator redid buckets 200ppm **Corrected On-Site** **Warning**
22-53-4
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch served raw does not have parasite destruction. Operator cannot provide parasite destruction for conch. **Warning**
01D-05-5
Intermediate - Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked by knives. Employee removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, no paper towels at hand wash sink. Employee supplied paper towels. **Corrected On-Site** **Warning**
31B-02-4
61
Nov 20, 2023
Routine - Food
No violations found.
100
Sep 22, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. PIC - Brad Phillips. **Warning** - From follow-up inspection 2023-09-22: Observed same. **Time Extended**
53A-01-7
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. Operator performing ROP cooked meat and raw fish. **Warning** - From follow-up inspection 2023-09-22: Reviewed info that needs to be submitted for HACCP approval. **Time Extended**
03G-50-1
82
Sep 21, 2023
Routine - Food
3 critical violations. 8 major violations. 2 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in kitchen, walked to raw bar area and proceeded to prepare raw oysters for order - without first washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad. **Warning**
01D-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad on-line menu. Conch salad and Tuna poke on paper menu. **Warning**
02B-01-5
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. One employee without food handler/CFM. Provided operator Food Employee Reporting Agreement, and employee filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
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. Operator performing ROP cooked meat and raw fish. **Warning**
03G-50-1
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine. **Warning**
16-59-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. PIC - Brad Phillips. **Warning**
53A-01-7
Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour. **Repeat Violation** **Warning**
02D-01-5
26
Feb 23, 2023
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. honey butter (65F - Cold Holding) at cook line. Operator states butter out less than four hours. Operator placed butter on TPHC.Document sent to operator to be filled out. Butter time marked for four hours. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel bowls stored in hand sink next to three compartment sink. Removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Soap at hand sink on cook line. Provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin next to ice machine. Labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to dish wash area. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over four door reach in cooler. Ceiling tiles over prep area in kitchen. **Warning**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Oyster reach in cooler at bar unclean. **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Conch thawing in standing water in prep sink. **Warning**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at hand sink on cook line. **Warning**
29-11-4
43
Jan 27, 2023
Complaint Full
5 critical violations. 7 major violations. 4 minor violations.
View 16 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 - bar glass washer (Chlorine 0ppm). Observed empty bottle of sanitizer. Operator replaced and primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over sauces in oyster area flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw beef in cookline drawers. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cookline flip top - Clam tag removed from original container prior to container being emptied. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cauliflower - 1 hour at 3pm (109F - Hot Holding). Operator reheated to 185-192 at 3:03pm. **Corrected On-Site**
03B-01-6
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.
01C-03-4
Intermediate - Cookline flip top - Clam tag removed from original container prior to container being emptied. See stop sale.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By oyster station. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. By oyster station. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shaved ice Unit and main unit.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 78F. Operator changed water and placed on grill to heat to at least 135F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Soiled dry wiping cloth in use. Oyster shucking area flip top. Operator made sanitizing solution and stored properly. **Corrected On-Site**
21-10-4
19
Aug 22, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar. Paper towels replaced. **Corrected On-Site**
31B-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw Tuna poke and raw oysters on wall menu board. Symbols added. **Corrected On-Site**
02B-04-5
Basic - Floor tiles missing and/or in disrepair, by triple sink.
36-17-5
Basic - Food stored on floor. Box of potatoes on floor by back door.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, spoons in water at bar, Spoons removed. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination, unwrapped straws at bar. Straws removed. **Corrected On-Site**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour container by mixer.
14-01-5
64
Frequently Asked Questions
When was Even Keel Fish Shack last inspected?
The most recent health inspection at Even Keel Fish Shack on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Even Keel Fish Shack?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Even Keel Fish Shack.
How does Even Keel Fish Shack compare to other restaurants in Lauderdale-By-The-Se?
Even Keel Fish Shack most recently scored 64 out of 100, which is lower than the Lauderdale-By-The-Se average of 76.
Has Even Keel Fish Shack's inspection record improved over time?
No. Recent inspections at Even Keel Fish Shack have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Even Keel Fish Shack 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 Even Keel Fish Shack inspected?
Based on the inspection history on file, Even Keel Fish Shack is inspected around four times per year on average.
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