Harborwood
Last inspected: Jan 28, 2026
95
Score
Public records show 10 inspections at Harborwood stretching back to 2022. The newest entry in the record is dated Jan 28, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “prep area - 4 door drawers- raw fish stored” is the recurring theme, flagged three times.
Among Fort Lauderdale restaurants, the typical score is 80; Harborwood is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Sep 10, 2025
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Sep 9, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects found Approximately 10 small flying insects on wall in prep area by triple sink. Did not observe any land on any food or food contact surfaces. Operator exterminated and cleaned the area during inspection. **Admin Complaint**
35A-02-7
Intermediate - Required employee training expired 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-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline visibly soiled - with clean plates. **Warning**
23-03-4
64
Mar 25, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Prep area - 4 door drawers- Raw fish stored over ready-to-eat cheese. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
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. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked potatoes (63F - Hot Holding); creole sauce (123F - Hot Holding). Per operator items holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and operator filled out during inspection. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - cooked potatoes- cooling 1 hour at 9:20am (62-64F - Cooling) at 10am 64F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Observed 2 Employees enter cookline, put on gloves and began working with food, without first washing hands. Reviewed proper hand washing and employees properly washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar - bottle of cleaner. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Reviewed menu updating with operator. **Repeat Violation** **Warning**
03C-16-6
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area - Glass door - cream cheese (46F); salsa (47F); sour cream (47F). Per operator all items held in unit overnight. No items prepped or portioned today. Observed ice buildup at top of unit by circulation fan. See stop sale. **Warning**
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Açaí scoop in water 115F. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Operator removed during inspection. **Corrected On-Site** **Warning**
16-46-4
Basic - Some Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Waste line missing at soda gun holster. Left bar soda gun. **Warning**
29-17-4
23
Sep 18, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Quinoa - date marked 9/10. See stop sale.
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw beef burgers stored over raw octopus. Operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Reviewed menu updating with operator.
03C-16-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control form to operator and operator filled out during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Non-service animals permitted in the premises of the establishment. Non service dog in patio dining area.
35A-22-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spoon in water 74F. Operator removed. **Corrected On-Site**
10-07-4
52
Apr 1, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw shell eggs stored over ready to eat liquid eggs. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked lobster thawing in standing water at prep sink. Operator turned on cold water to continue thawing. **Corrected On-Site**
06-01-5
74
Mar 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 - Food stored on floor. Case of octopus stored under shelf in walk in freezer. Operator stored all items properly. **Corrected On-Site**
08B-38-4
86
Nov 30, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler container with smoked salmon above containers of prepared foods. Manager moved smoked salmon to separate rack for proper separation. **Corrected On-Site**
08A-05-6
Basic - Employee eating in a food preparation or other restricted area. Employee beverage and sandwich on shelf above clean dish line at dish machine. Manager removed beverage and sandwich. **Corrected On-Site**
12B-02-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on kitchen dish machine not reaching 180F. Thermal label indicates proper sanitation at 160F.
16-38-5
78
Frequently Asked Questions
When was Harborwood last inspected?
The most recent health inspection at Harborwood on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Harborwood?
Across the inspection record, “prep area - 4 door drawers- raw fish stored” has been cited three times, more than any other issue at Harborwood.
How does Harborwood compare to other restaurants in Fort Lauderdale?
Harborwood most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Harborwood's inspection record improved over time?
Yes. Recent inspections at Harborwood have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Harborwood 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 Harborwood inspected?
Based on the inspection history on file, Harborwood is inspected around three times per year on average.
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