Fort Lauderdale Beach Dining
Last inspected: Jan 27, 2026
82
Score
Fort Lauderdale Beach Dining appears in inspection records 14 times, starting in 2023. The newest entry in the record is dated Jan 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food” comes up most often, recorded two times in the inspection record.
The city-wide average is 80, putting Fort Lauderdale Beach Dining squarely in typical territory. The full picture is one of consistent compliance.
14
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Jan 22, 2026
Complaint Full
No violations found.
100
Jan 21, 2026
Complaint Full
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects found 4 flying insects landing on soiled dishes storage rack in dishwasher area room, outside of kitchen. Employee killed insects, cleaned and sanitized area. **Corrective Action Taken** **Warning**
35A-02-7
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
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. Observed employee placing on clean plate toasted bread and ready to eat bacon using his bear hands. After manager instructed, employee washed hands and put in gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs , then continue touching clean plates and tongs to set up several customer orders. After manager instructed, employee washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork links (120F - Hot Holding), per employee food held less than two hours, food reheated on oven to 166F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Coffee station. -expo station **Warning**
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Box of single service coffee employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. -Bar area -Preparation area employee provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in cook line **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- small food containers stacked wet. **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer side -large of ice machine by coffee station. **Warning**
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths stored on green buckets, under drain board floor. Employee removed. **Corrected On-Site** **Warning**
21-14-4
Basic - Soiled dry wiping cloth in use. Cook line on top of cutting board, employee removed. **Corrected On-Site** **Warning**
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops inside yellow bucket, employee removed **Corrected On-Site** **Warning**
42-01-4
26
Dec 22, 2025
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Dec 5, 2025
Complaint Full
No violations found.
100
Dec 4, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Oct 27, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 25, 2025
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
25
Aug 6, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-08-06: Observed food handler training provided by FRLA; no proof of training provided for some of the kitchen employees. **Admin Complaint**
53B-01-5
90
Jun 5, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale. **Warning**
01B-13-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside flip top salad cooler in kitchen. **Warning**
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to triple sink. Operator provided. **Corrected On-Site** **Warning**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and cold table at cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed heat lamps at expo line not emitting heat to keep foods hot. **Warning**
14-75-7
Basic - Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish thawed inside packing overnight, in walk in cooler. Stop sale. **Repeat Violation** **Warning**
06-09-1
61
Feb 28, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Dec 5, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Feb 7, 2024
Food-Licensing Inspection
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (120F - Hot Holding) at cook line grill. Per operator, food held out of temperature for approximately 20 minutes. Operator removed food to reheat to 165F for hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (45F - Cold Holding); shredded cabbage (46F - Cold Holding); sliced cheese (45F - Cold Holding) at cook line flip top cooler #2. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator removed foods and put in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sausage links, inside reach in cooler at cook line. Operator properly stored. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed lettuce dumped inside hand wash sink at cook line.
31A-11-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 132F). Operator will use triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken**
16-54-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored in crevice of flip top coolers at cook line. Operator removed. **Corrected On-Site**
10-17-4
45
Aug 18, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
61
Frequently Asked Questions
When was Fort Lauderdale Beach Dining last inspected?
The most recent health inspection at Fort Lauderdale Beach Dining on file is from Jan 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fort Lauderdale Beach Dining?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Fort Lauderdale Beach Dining.
How does Fort Lauderdale Beach Dining compare to other restaurants in Fort Lauderdale?
Fort Lauderdale Beach Dining most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Fort Lauderdale Beach Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Fort Lauderdale Beach Dining have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fort Lauderdale Beach Dining 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 Fort Lauderdale Beach Dining inspected?
Based on the inspection history on file, Fort Lauderdale Beach Dining is inspected around six times per year on average.
Nearby Restaurants