Quarterdeck Davie
Last inspected: Mar 17, 2026
70
Score
Going back to 2022, Quarterdeck Davie has 11 inspections in the public record. Inspectors last stopped by on Mar 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Davie restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
70
Feb 18, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
74
Oct 8, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Apr 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling clean dish ware immediately after handling and loading dirt dish ware into machine without washing hands and changing gloves first. Manager reviewed proper procedures with employee for going forward. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station ice bath not submerged fully, commercial ranch dressing (48F - Cold Holding); commercial blue cheese dressing (42F - Cold Holding). Per manager not prepared portioned today and in unit approximately 2.5 hours. Manager replaced with new containers pushed farther down into ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water backed up in drain line and holster for soda gun at entrance to bar. **Repeat Violation**
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards at cookline.
21-04-4
64
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
67
May 23, 2024
Routine - Food
No violations found.
100
May 22, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 2 employees wearing gloves, handled phone then proceeded to engage in food preparation without hand wash nor glove change.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler across from fryer raw shrimp stored over ready to eat bread. Operator stored properly **Corrected On-Site**
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. Observed on expo butter (56F - Cold Holding). Observed at cook line in ice bath in front grill; ; shredded cheese (55F@ 1:28pm - 50F @3:40pm - Cold Holding); lemon cream (57F@ 1:28pm - 60F- Cold Holding); shrimp sauce (56F@ 1:28pm - 54F @3:40pm- Cold Holding). As per manager, items were not prepared or portioned today, out of temperature for more than 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on expo line pico de gallo (57F@ 1:12pm - Cold holding, corrected on site to 41F @ 3:30pm); Observed ice bath by triple sink; calamari (49F@1:20pm - 37F @3:35pm Cold Holding); shrimp (47F @1:20pm - 36F @3:34pm Cold holding. Additionally, observed butter (56F - Cold Holding). Observed at cook line in ice bath in front grill; ; shredded cheese (55F@ 1:28pm - 50F @3:40pm - Cold Holding); lemon cream (57F@ 1:28pm - 60F- Cold Holding); shrimp sauce (56F@ 1:28pm - 54F @3:40pm- Cold Holding). As per manager, items were not prepared or portioned today, out of temperature for more than 4 hours.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar handwashing sink used as dump sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. One of the two individual stall not provided.
32-12-5
Basic - Employee eating in a food preparation or other restricted area. Observed employees food container on bars countertop by bottles of liquor.
12B-02-4
Basic - Food stored on floor. Shin mirin and plastic bottled water stored on floor at the beer cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Handle touching ice at ice machine at bar
10-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at walk in cooler - ready to eat cole slaw stored under unwashed vegetables. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. - flour
02D-01-5
27
Feb 12, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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 operator cutting lettuce in prep station while wearing one glove , glove hand holding knife while the other hand is touching head of lettuce.Operator put on gloves on other hand. **Corrected On-Site**
09-01-4
Intermediate - No type measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 - Spray bottle containing toxic substance( cleaner ) not labeled in soda station. Operator labeled tabie cleaner **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Container with cooked beans on floor inside walk in freezer. Operator discarded at will **Corrected On-Site**
08B-47-4
Basic - Stored food not covered. Container with Raw beef not covered inside walk in freezer. Operator discarded at will **Corrected On-Site**
08B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wrist band. Operator removed **Corrected On-Site**
13-07-4
55
Jun 8, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jun 7, 2023
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over lobster Mac and cheese inside low boy cooler in cook line opposite stove end of cook line. Operator moved raw shrimp and stored correctly. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.4 drawer cooler in cook line under grill ; Raw chicken (55F - Cold Holding); raw fish (50F - Cold Holding); cooked ribs (45F - Cold Holding) held under 4 hours ago per kitchen manager. Per kitchen manager, foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. 2. Low boy reach in cooler @ end of cook line ; lobster meat (50F - Cold Holding); lobster Mac and cheese (55F - Cold Holding) held under 4 hours ago. Per kitchen manager, foods pulled from walk in cooler less than 4 hours ago. Operator placed on ice to quick chill **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Employee foods above sauces. Operator removed foods **Corrected On-Site** **Warning**
08B-49-4
Basic - Rice Food storage container broken in dry storage area. **Warning**
14-38-4
Basic - Standing water in bottom of reach-in-cooler next to ice machine in kitchen. **Warning**
29-49-6
Basic - Stored food not covered. Pico de gayo not covered in serve station. Container of rice not covered in dry storage area. Operator covered during inspection. **Corrected On-Site** **Warning**
08B-12-5
61
Sep 20, 2022
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
43
Frequently Asked Questions
When was Quarterdeck Davie last inspected?
The most recent health inspection at Quarterdeck Davie on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Quarterdeck Davie?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Quarterdeck Davie.
How does Quarterdeck Davie compare to other restaurants in Davie?
Quarterdeck Davie most recently scored 70 out of 100, which is lower than the Davie average of 79.
Has Quarterdeck Davie's inspection record improved over time?
Results have been roughly steady. Inspections at Quarterdeck Davie have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Quarterdeck Davie 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 Quarterdeck Davie inspected?
Based on the inspection history on file, Quarterdeck Davie is inspected around three times per year on average.
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