Luc's Seafood & Grill
Last inspected: Jan 15, 2026
100
Score
Public records show eight inspections at Luc's Seafood & Grill stretching back to 2023. Luc's Seafood & Grill was last inspected on Jan 15, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
Restaurants in Davie average 79, so Luc's Seafood & Grill is doing better than most peers. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
64
Aug 29, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
82
Feb 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
90
Nov 19, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bread inside turbo air reach in cooler in kitchen. Operator moved raw fish to cook line to be cooked. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Operator printed and filled out time as a public health control during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed reporting agreement form during inspection. **Corrected On-Site**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 91F in cook line. Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
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. Operator moved raw fish to cook line to be cooked. **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator put beard guard on. **Corrected On-Site**
13-04-4
61
Oct 31, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef patties stored over packaged raw shrimp inside Kenmore freezer in kitchen. Operator moved raw ground beef patties under raw shrimp and stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked stone crabs inside turbo air reach in cooler in kitchen. Operator moved raw shrimp to be breaded in prep station. **Corrected On-Site**
08A-05-6
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. Emailed procedure to manager
11-27-4
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 reporting agreement form to manager.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Emailed written procedures to manager.
03F-10-5
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.
53B-13-5
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 88F in cook line. Operator discarded water **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken**
10-20-4
Basic - Hole in or other damage to wall , front of kitchen next to flip top cooler on the right side.
36-24-5
Basic - Equipment in poor repair. Gasket in dukers reach in cooler in kitchen. Air escaping when unit door is closed.
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt above case of tomatoes inside duckers reach in cooler in kitchen. Operator moved yogurt and stored away from restaurant food. **Corrected On-Site**
08B-49-4
37
Jan 27, 2023
Routine - Food
4 critical violations. 8 major violations. 8 minor violations.
View 20 violations
High Priority - Self-service cooked crab claws lacking adequate sneezeguards or other proper protection from contamination at front counter. Operator removed crab claws during inspection. **Corrected On-Site**
08B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp in reach in cooler at back area of kitchen across from dry storage shelf. Employee removed and properly stored. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
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 place raw hamburger patty on grill with bare hands and then touch burger bun with same hand without hand wash. Operator discarded buns.Reviewed proper food handling and hand washing procedures with employee. Employee discarded bun, washed hands, and put on gloves. **Corrected On-Site**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
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. Printed procedures to operator **Corrected On-Site**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as a dump sink. Advised operator hand wash sink is only for washing hands. **Corrective Action Taken**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed consumer advisory during inspection. **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment beef burgers per customer request. Printed consumer advisory for operator during inspection. **Corrected On-Site**
02B-02-5
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. ZReviewed at next inspection.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles containing unknown substances stored at three compartment sink. Employee labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table in cook line. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Observed employee hat stored on dry storage shelf rack behind the cookline in kitchen. Employee removed and properly stored. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled with oil residue under cooking equipment. Floor soiled in corners throughout kitchen.
36-73-4
Basic - Hole in or other damage to wall. Observed hole in wall next to flip top cooler under service window in kitchen.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on dirty oven door handle at cookline. Employee removed, cleaned, and sanitized tongs. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to PIC. Repeat Violation** **Corrected On-Site** **Repeat Violation**
51-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water in hand wash sink next to three compartment sink slow to drain.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
17
Frequently Asked Questions
When was Luc's Seafood & Grill last inspected?
The most recent health inspection at Luc's Seafood & Grill on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Luc's Seafood & Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Luc's Seafood & Grill.
How does Luc's Seafood & Grill compare to other restaurants in Davie?
Luc's Seafood & Grill most recently scored 100 out of 100, which is higher than the Davie average of 79.
Has Luc's Seafood & Grill's inspection record improved over time?
Yes. Recent inspections at Luc's Seafood & Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Luc's Seafood & Grill 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 Luc's Seafood & Grill inspected?
Based on the inspection history on file, Luc's Seafood & Grill is inspected around three times per year on average.
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