Sea Level
Last inspected: Jan 29, 2026
82
Score
The health department has logged 11 inspections at Sea Level, the earliest from 2022. The latest inspection on file is from Jan 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
Looking across the full record, “in-use utensil in non-time/temperature control” is the recurring theme, flagged two times.
Among Fort Lauderdale restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
11
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw burger beef, placed on grill tap, changed gloves, then grabbed slice of cheese. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of flour, employee removed. **Corrected On-Site**
10-01-5
82
Sep 12, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed expo line// ranch dressing (60F - Cold Holding); Caesar dressing (54F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill. 2) Observed fry station// pico de gallo (46F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed grill station// grilled chicken breast (107F - Hot Holding). Per operator, food out of temperature for approximately 1 hour. Operator removed food to reheat to 165F for hot holding. 2) Observed deep fryer// chicken wings (103F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour. Operator removed food to reheat to 165F for hot holding.**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rubber spatulas stored in 80F standing water at cook line. Operator dumped water. **Corrected On-Site**
10-07-4
70
Jul 25, 2024
Complaint Full
No violations found.
100
Jul 24, 2024
Complaint Full
7 critical violations. 3 major violations. 5 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee also wash his hands without soap. After brief education, Operator then wash hands correctly. **Warning**
12A-17-4
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 dispense cut tomatoes and cut onions to sandwich bun with bare hands. Operator wash hands and wear gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on walls in prep area. -Observed 3 live flying insects landing on walls in dishwashing area. **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -Observed 1 live roach underneath food preparation table at cookline. -Observed 2 live roaches crawling on wall above prep sink. -Observed 1 live roach underneath prep sink next to cookline. -Observed 1 live roach crawling on wall in dishwashing area. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw chicken and then touch clean plate without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 12:45 p.m. , no time mark on butter held using time as a public health control. Operator determined that butter transfer to area at 11:00 a.m. Operator correctly time marked butter. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 11:52 a.m. mahi hot held at 122F in steam table. Per operator, fish cooked at 11:22 a.m. Operator reheat fish to 168F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used as dump sink evidence by waste ice and coffee residue found inside. **Warning**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed tuna poke dish with raw fish . **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed clean food containers stored on dry storage floor. **Warning**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on clean in-use food preparation table. Operator discarded at will. **Corrected On-Site** **Warning**
12B-07-4
Basic - Cove molding at floor/wall juncture broken/missing. -Observed cove molding broken and missing underneath hand wash sink in dishwashing area. **Warning**
36-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on walls in dishwashing areas. **Warning**
36-27-5
20
Jul 3, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Observed cooked shrimp (46F - Cold Holding); raw beef (46F - Cold Holding) stored in walk in cooler. Per operator, foods not prepped or portioned today; Foods stored outside of walk in cooler while cleaning/organizing for approximately 20 mins. Operator turned temperature down in walk in cooler and pit foods on ice to quick chill. Corrective Action Taken. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Observed feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. **Warning**
01B-02-5
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. Observed feta cheese (47F - Cold Holding); roasted bell peppers (49F - Cold Holding); hard boiled eggs (48F - Cold Holding); cut tomatoes (48F - Cold Holding) stored inside single door true refrigerator reach in cooler, next to cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
14-74-7
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside true reach in cooler and walk in cooler.
05-09-4
67
Feb 2, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed wash temperature at dish machine 143F. Operator will setup triple sink to wash,rinse, and sanitize dishware. **Corrective Action Taken**
16-54-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed steel bowl stored inside diced chicken container and cook line salad station. Operator removed. **Corrected On-Site**
10-01-5
86
Aug 16, 2023
Routine - Food
No violations found.
100
Apr 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored in hand wash sink across from cook line. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
86
Dec 1, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sea Level last inspected?
The most recent health inspection at Sea Level on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sea Level?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited two times, more than any other issue at Sea Level.
How does Sea Level compare to other restaurants in Fort Lauderdale?
Sea Level most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Sea Level's inspection record improved over time?
Yes. Recent inspections at Sea Level have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Sea Level 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 Sea Level inspected?
Based on the inspection history on file, Sea Level is inspected around three times per year on average.
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