Sixty Vines
Last inspected: Mar 24, 2026
90
Score
Sixty Vines has been inspected eight times since 2023. The most recent visit was on Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around eight violations to closer to one violation per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Oct 28, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Jun 17, 2025
Routine - Food
No violations found.
100
Jun 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - left to right - #3 - cheese (50-54F); Caesar dressing (50-54F); hard boiled eggs (50-54F). Per operator items placed in this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - small back flip top - buttermilk (49-51F); raw chicken (50-51F); cooked potatoes (50-51F). Per operator items placed in this unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw beef. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Live, small flying insects found Bar - approximation 6 small flying insects on wall above beer taps. Pizza prep area - 1 small flying insect flying around slicer. Did not observe any flying insects land on any food or food contact surfaces. **Admin Complaint**
35A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo on lunch and dinner menus. **Warning**
02B-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Back ice machine - scoop in visibly soiled container. Operator cleaned during inspection. **Corrected On-Site** **Warning**
10-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
52
Feb 25, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
70
Apr 26, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.... chicken breast, chicken wings 89F, chicken gravy 176F , mashed potatoes 56F being held about 2 hours . Employee take food to reheated. **Corrective Action Taken**
03E-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...heat strip turned black fourth time , Dishmachine was running .operator call machine company. **Corrective Action Taken**
22-57-6
High Priority - Non-food grade paper/paper towel used as liner for food container...in cut garnishes at reach in cooler . Chef removed paper towel . **Corrected On-Site**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cooked mushrooms date marked 4/11 in reach in cooler . Stop sale issue . Employee discarded food.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 49FF, mushroom 47F, in sauté cooler #1 at top part , pulled beef 51F, pork 49F in sautéreach in drawer at kitchen. Food not prepped or portion today . Per chef food being held less than 4 hours . Chef discarded food . **Corrective Action Taken**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
22-59-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools for hot water sanitizer.
16-62-1
Intermediate - No soap provided at handwash sink at pizza station.employee provided. **Corrected On-Site**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at pizza station, employee fixed it . **Corrected On-Site**
31B-05-4
Basic - Time/temperature control for safety food thawed in an improper manner...in house vacuum package salmon thawed without opened bags . Employee removed fish **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 74F water at expo line by the rice pot . Employee removed spoon. **Corrected On-Site**
10-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...several ice scoop stored directly on the counter, soda line . Employee removed. **Corrected On-Site**
24-07-4
Basic - Clean utensils Knives stored between equipment ..chef removed. **Corrected On-Site**
24-14-4
23
Jun 26, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Jan 4, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Frequently Asked Questions
When was Sixty Vines last inspected?
The most recent health inspection at Sixty Vines on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Sixty Vines?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sixty Vines.
How does Sixty Vines compare to other restaurants in Fort Lauderdale?
Sixty Vines most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Sixty Vines' inspection record improved over time?
Yes. Recent inspections at Sixty Vines have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sixty Vines 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 Sixty Vines inspected?
Based on the inspection history on file, Sixty Vines is inspected around two times per year on average.
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