Las Olas Co - Boathouse
Last inspected: Apr 9, 2026
52
Score
Las Olas Co - Boathouse has been inspected 10 times since 2022. The latest inspection on file is from Apr 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in Fort Lauderdale average 80, so Las Olas Co - Boathouse trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Prep area flip top - Raw shrimp stored over/not properly separated from ready-to-eat dressings. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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. Cook touched garnish lime wedge with bare hands and placed on plate for customer order. Reviewed proper procedures for no bare hand contact if ready to eat foods. Cook used tongs. **Corrected On-Site**
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cookline employee entered prep area, put on gloves and handled ready to eat food without first washing hands. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-16-4
Basic - Stored food not covered. Reach in Freezer - empanadas not covered. Operator covered. **Corrected On-Site**
08B-12-5
52
Nov 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
61
Apr 4, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Metal stem-type thermometer soiled. Metal stem of probe thermometer soiled. Operator sanitized **Corrected On-Site**
22-12-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Left flip top cooler; cut tomatoes (37-47F - Cold Holding). Per operator food brought out from walk in cooler less than four hours ago. Observed food overfilled in unit. Operator removed access tomatoes and brought to freezer to quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some muscle tags not marked with last day served **Repeat Violation**
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in container of water 81F operator placed item on oven to heat to 135F
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Metal container used as scoop in seasoning container
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated **Corrected On-Site**
21-38-4
58
Dec 2, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
64
Jun 3, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cheese (41-51F). Observed item overfilled. Per operator placed in unit 2 hours ago. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored over raw ground beef. Operator stored all items properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. **Corrective Action Taken**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water at 100F. Operator moved to grill to heat. **Corrective Action Taken**
10-07-4
Basic - Small Carbon dioxide tank not adequately secured - prep kitchen.
51-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. **Corrected On-Site**
21-38-4
58
Nov 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline. **Warning** - From follow-up inspection 2023-09-27: Prep room with oven, hood and refrigeration added next to cookline. **Time Extended** - From follow-up inspection 2023-11-28: Communication from Plan Review to operator on 11-3-2023 - in receipt of their remodel application. Submission for LAS OLAS CO a¿¿ BOATHOUSE File# 306343 Application# 1572742 HQ# 24-2658 **Time Extended**
51-16-7
90
Sep 27, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Expo area. **Warning** - From follow-up inspection 2023-09-27: Observed same. **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline. **Warning** - From follow-up inspection 2023-09-27: Prep room with oven, hood and refrigeration added next to cookline. **Time Extended**
51-16-7
82
Sep 26, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper in ceviche. **Warning**
01D-01-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. - Dish employee handled soiled dishes - then touched clean dishes without removing gloves and washing hands. - Server handled dirty dishes, then handled clean utensils without washing hands. Reviewed with operator and operator reviewed handwashing with employees. Employees properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - Raw fish stored behind ready to eat octopus in cookline drawers. Prep room - Raw fish stored over ready-to-eat ice cream in a freezer - not all products commercially packaged. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo area - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Equipment drain line draining into handwash sink. Expo area. **Warning**
31A-10-4
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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche and snapper ceviche. Operator updated menus during inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep room with oven, hood and refrigeration added next to cookline. **Warning**
51-16-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline drawers - tuna - reviewed proper procedures and operator opened packages. **Corrected On-Site** **Warning**
06-09-1
37
May 1, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.provided form and requirements for health reporting to establishment. **Corrective Action Taken**
11-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold - shrimp 47F, fish dip 48F, guacamole 47F, tuna 45F, ham slice 46F ( 11:00-1:05). Manager had employees place items on ice with lids to reduce temperatures. Recheck 1:24- shrimp 42F, fish dip 43F, guacamole 41F, ham slice 39F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board in kitchen not in use.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in prep kitchen. Sink blocked with,adder and food cart. Manager removed items from in front of sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than hand washing in wait station. Sink used as a dump sink by evidence of ice.
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Printed sign and manager hung in restroom. **Corrected On-Site**
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen/ cook line with deep grooves.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager asked employee to empty ice machine and clean immediately. **Corrective Action Taken**
22-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in. Cooler is unsealed.
36-02-5
45
Aug 16, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked burgers in right cookline flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cookline - chicken (157F - Cooking). Advised operator to continue cooking process. Cooked to 170F. **Corrected On-Site**
03C-44-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out Time as a Public Health Control form during inspection. **Corrected On-Site**
03F-10-5
Basic - Ice scoop handle in contact with ice. Bar. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 100F. Operator moved container to grill to increase temperature to at least 135F. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Sugar. Operator removed. **Corrected On-Site**
14-01-5
50
Frequently Asked Questions
When was Las Olas Co - Boathouse last inspected?
The most recent health inspection at Las Olas Co - Boathouse on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Las Olas Co - Boathouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Las Olas Co - Boathouse.
How does Las Olas Co - Boathouse compare to other restaurants in Fort Lauderdale?
Las Olas Co - Boathouse most recently scored 52 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Las Olas Co - Boathouse's inspection record improved over time?
Results have been roughly steady. Inspections at Las Olas Co - Boathouse have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Las Olas Co - Boathouse 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 Las Olas Co - Boathouse inspected?
Based on the inspection history on file, Las Olas Co - Boathouse is inspected around three times per year on average.
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