Southport Raw Bar
Last inspected: Feb 9, 2026
70
Score
Across the available record, Southport Raw Bar has 16 inspections on file, the first dated 2022. Southport Raw Bar was last inspected on Feb 9, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
16
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table-chicken wings (120-125F - Hot Holding) per employee food hot held less than two hours, employee reheated on microwave to 167F. **Corrected On-Site**
03B-01-6
Basic - Cleaned and sanitized equipment or utensils not properly stored. Drinking glasses next to three compartment sink, subject to splash, employee removed glasses. **Corrected On-Site**
24-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Right side of cook line.
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Kitchen area, ice scoop on top of ice machine, employee removed. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Substantial buildup of grease . Right side of cook line.
23-03-4
70
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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. At oyster bar, butter chips held out on counter, no time mark. Operator put time mark. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked for 12/6. Operator started to date.
01C-03-4
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. One new employee hired less than one month not informed of responsibility to report to person in charge. Emailed handout to operator.
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic cups wet nesting.
24-08-4
67
May 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's and all gender bathroom. **Warning** - From follow-up inspection 2025-05-29: Observed same. **Time Extended**
32-12-6
95
May 28, 2025
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. Observed flip top cooler 1// raw cod (66F - Cold Holding); raw shucked oysters (46F - Cold Holding); sliced cheese (51F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Foods stored inside cooler for approximately 3.5 hours. Per operator, thermostat located inside cooler was accidentally turned up in temperature. Operator put foods inside reach in freezer to quick chill and turned down thermostat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found Observed two live, small flying insects inside kitchen, not landing. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black, mold like substance on south end soda gun nozzle at bar. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - Covered waste receptacle not provided in women's and all gender bathroom. **Warning**
32-12-6
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside west facing ice bin at bar, handle in contact with ice. Operator properly stored. **Corrected On-Site** **Warning**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles stored inside multiple coolers in establishment, with food to be served to customers. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
58
Apr 2, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
01B-02-5
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. Observed no time marking on chicken wings and grilled fish at cook line. Per operator, foods put on time at 11:00am. Operator set timer for remaining time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top cooler// shredded cheese (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at top portion of cooler, above cooler line. Operator properly stored food inside flip top cooler to quick chill. Corrective Action Taken. 2) Observed single door flip top cooler// cooked spaghetti (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed rack stored inside hand wash sink in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food at cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
13-07-4
55
Mar 28, 2025
Complaint Full
No violations found.
100
Mar 27, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total **Warning** - From follow-up inspection 2025-03-27: Observed approximately 5 live, small flying insects inside kitchen. 2 landing on east facing kitchen wall and 3 not landing. **Admin Complaint**
35A-02-7
86
Mar 26, 2025
Complaint Full
10 critical violations. 1 major violation. 11 minor violations.
View 22 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping gloved hands on soiled dry wiping cloth at cook line. Advised employees to change gloves when soiled. **Warning**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored above raw oysters inside left flip top cooler at cook line. Employee properly stored. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed box of uncooked chicken tenders, not commercially packaged, stored above box of beverage mix, not commercially packaged, inside walk in freezer. Operator properly stored. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects found Observed live, small flying insects in kitchen: 1) approximately 15 landing on ceiling. 2) approximately 2 landing on wrapped bread stored on bread rack. 3) approximately 2 landing on bread rack shelf. 4) approximately 6 landing on wall behind dry storage rack. 5) approximately 8 on plate boxes, stored on shelf above dry storage rack. 6) approximately 2 landing on dish machine. -35 total **Warning**
35A-02-7
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) in kitchen. Eco lab technician came and repaired machine; corrected to 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at raw oyster bar. Operator corrected to 100ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Dented/rusted cans present. See stop sale. Observed three dented cans of crushed tomatoes stored on shelf in dry storage area. Operator removed. Stop sale. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (109F - Hot Holding) at cook line. Per employee, food held out of temperature for approximately 30 minutes. Advised employee to reheat to 165F for hot holding or to utilize Time as a Public Health Control. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili (128F - Reheating) since 8:30am, at 11:30am. Operator put food on stove to reheat to 165F for hot holding. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale. **Warning**
01B-13-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed Big 6 poster to operator. **Warning**
11-07-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed roach inside pest trap stored in kitchen. Operator removed. **Corrected On-Site** **Warning**
35A-06-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside kitchen, in front of triple sink. **Warning**
36-06-4
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. Observed inside walk in cooler located next to kitchen entrance, raw mahi mahi stored inside packaging labeled remove upon thawing. Operator does not know how long fish have been thawed. Stop sale. **Repeat Violation** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on dry storage shelf in dry storage area. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch during food prep at cook line. Advised employee to remove jewelry on hands while preparing food. Employee removed watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. Observed cases of mahi mahi, crab legs, and shrimp stored on floor inside walk in freezer. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Insect control device installed over food preparation area. Observed bug trap stored next to baking powder tubs stored on shelf above hand wash sink in kitchen. Operator removed. **Corrected On-Site** **Warning**
35B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bag of employee bottled drinks stored inside right side reach in cooler in kitchen. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil covering shelves inside kitchen. **Warning**
14-20-4
Basic - Stored food not covered. Observed inside small chest freezer in dining room, chocolate ice cream uncovered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen crawfish, conch salad, and lobster bisque thawing at room temperature on prep table in kitchen. Advised operator to thaw foods under cool running water or refrigeration. Operator put foods inside walk in cooler to thaw. **Corrected On-Site** **Warning**
06-01-5
12
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
67
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm). Operator will use triple sink to wash, rinse, and sanitize dish ware. **Warning**
22-41-4
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 at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale. Observed at Bar flip top cooler raw tuna (45F - Cold Holding). Per operator, tuna stored in cooler for approximately 2 hours. Operator put tuna in different cooler to quick chill. Corrective Action Taken.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator dumped and remade sanitizer bucket. **Corrected On-Site**
41-15-5
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.
11-26-1
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in 80F standing water. Operator removed. **Corrected On-Site**
10-07-4
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 at Bar True flip top cooler// raw chicken (48F - Cold Holding); Per operator, raw chicken stored in cooler overnight. Stop sale.
14-74-7
41
Mar 1, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (48F - Cold Holding) inside flip top cooler at raw bar. Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Operator put shrimp in different cooler to quick chill. 2) Observed raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill. **Corrective Action Taken**
03A-02-5
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. Observed raw mahi mahi thawing inside walk in cooler 2, fish still in packaging. Operator cut open packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor inside walk in freezer. Operator had employee sweep walk in freezer floor. **Corrected On-Site**
36-73-4
Basic - Food stored on floor. Observed multiple cases of foods stored on floor inside walk in freezer and walk in cooler 2. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed scoop stored inside ice machine in kitchen and at raw bar, handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
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 raw chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) inside small one door cooler at end of cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator removed foods from cooler and put on ice to quick chill.
14-74-7
67
Aug 3, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Apr 4, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler in food trailer: sliced cheese (60°F - Cooling) since 11:30am, at 3:15pm. At this rate, cheese will not reach 41°F in allotted time. Operator put ice bag on cheese to bring down to proper temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta (47°F - Cooling) since 11:30am, at 2:45pm; 47°F at 4:00pm. Cooked pasta stored in plastic bags, closed. At this rate, pasta will not reach 41°F within allotted time. Operator put pasta in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of food debris at prep table in kitchen. Operator put can opener in dish pit to wash, rinse, and sanitize. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty bowl stored in hand wash sink at back kitchen area. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. 1) Observed buckets of dressing stored on floor at walk in cooler #1. 2) Observed bin of crab legs stored on floor at walk in freezer. Operator properly stored. Corrected on site. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Observed gaskets on coolers through cook-line in disrepair and soiled with food debris.
14-11-5
58
Dec 14, 2022
Complaint Full
13 critical violations. 2 major violations. 11 minor violations.
View 26 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans coconut cream on storage shelf with creased edges and sides. Manager discarded. **Warning**
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after several attempts. Ecolab on site adjusting machine. **Corrective Action Taken** **Warning**
22-41-4
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. Employee reached into ice bin and scooped ice into bowl with bare hands. **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 35 small flying insects in and around dry storage shelves and bread rack in back storage area behind front kitchen. Some landed on closed cases of dry goods and packaged bread. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. **Corrected On-Site** **Warning**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of philly meat and beef patties above cases of fish and shrimp. **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open case of beef patties above cases of shrimp and packaged raw conch. **Warning**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In outside walk in cooler eggs 48F ambient thermometer (50F). Per receiving tags items in unit over night. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Outside walk in cooler raw shucked oysters (46F - Cold Holding); eggs 48F ambient thermometer (50F). See stop sale. Per date marks and received tags in unit over night. 2) at raw bar conch fritters batter 53F @ 5:05pm (prepared and cooling since 10:30am) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop in front kitchen UPPER - cooked pasta (50F - Cold Holding) shredded cheddar (60F- Cold Holding) LOWER - raw fish (57F - Cold Holding); portioned corned beef (53F - Cold Holding); sliced turkey (58F - Cold Holding). Per manager units moved to cooler from walk in less than 2 hrs. Items removed to walk in to re chill. 2) In outside walk in OUTSIDE - raw shucked oysters (46F - Cold Holding). Per date mark and receiving tags items in unit over night. Manager discarded oysters. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At raw bar, conch fritters batter 53F @ 5:05pm (prepared and cooling since 10:30am). See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well unit by kitchen door soup 83F @ 2:50pm (reheating) to 119F @ 5:15pm. Soup removed and placed on grill to rapid finish reheating. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above grill at cook line, blackened fish (117F - Hot Holding); grilled fish (115F - Hot Holding). Per manager cooked less than 1 hr. Fish placed back on grill to reheat for proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags kept properly marked, but not all. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at far end of raw bar has mold like build up. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up inside upper ice bin. **Repeat Violation** **Warning**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour in back prep area not labeled. **Warning**
02D-01-5
Basic - Ripped/worn tin foil or paper used as shelf cover. 1) Worn and damaged parchment paper on dry storage shelf in back prep area. 2) Worn and damaged foil on under counter shelf at main cook line. **Warning**
14-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in prep area behind front kitchen at at raw bar. Manager replaced signs. **Corrected On-Site** **Warning**
31B-04-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. In prep storage area, container of semi frozen conch on prep table. Manager moved container to walk in cooler. **Corrected On-Site** **Warning**
06-06-5
Basic - Food stored on floor. Cases of crackers in front kitchen area. Employee placed on shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Food debris and some standing water on floor in back prep and storage area. **Repeat Violation** **Warning**
36-01-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butts in ash tray sitting on ledge of outside ice machine. Manager removed ashtray. **Corrected On-Site** **Warning**
12B-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf next to dish machine and on table at raw bar. Manager had items moved to proper area. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container next to dry spices on shelf in back prep area. Manager removed container. **Corrected On-Site** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of breadcrumbs in back storage prep area. **Warning**
14-01-5
7
Frequently Asked Questions
When was Southport Raw Bar last inspected?
The most recent health inspection at Southport Raw Bar on file is from Feb 9, 2026. The public record contains 16 inspections in total.
What is the most common violation at Southport Raw Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Southport Raw Bar.
How does Southport Raw Bar compare to other restaurants in Fort Lauderdale?
Southport Raw Bar most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Southport Raw Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Southport Raw Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Southport Raw Bar 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 Southport Raw Bar inspected?
Based on the inspection history on file, Southport Raw Bar is inspected around five times per year on average.
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