Upperdeck Ale Sports Grill
Last inspected: Mar 24, 2026
100
Score
Across the available record, Upperdeck Ale Sports Grill has 12 inspections on file, the first dated 2023. The most recent report on file is from Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
Looking across the full record, “oyster tags not marked with last date served” is the recurring theme, flagged three times.
The city-wide average for Hallandale Beach sits at 80, putting Upperdeck Ale Sports Grill on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
No violations found.
100
Mar 10, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on shelf above prep station. **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple slicers, dicers, punches, etc with buildup of old dried vegetables. **Warning**
22-02-4
Intermediate - No list of certified food service managers available at the establishment. Observed only one (1) food manager certification. **Warning**
53A-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided one (1) Food Handler certificate. Location has at least 40 employees. **Warning**
53B-01-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed tools on shelf above prep table. **Warning**
42-02-4
Basic - Soda gun holster with a build up of mold like substance. Observed at bars and server station. **Warning**
29-17-4
58
Dec 22, 2025
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-28: Observed raw oysters stored above cook chicken, ready to eat guacamole in 1 door stainless reach in cooler. Operator reorganized. Observed raw shrimp stored above ready to eat smoked fish dip in cook line reach in cooler. Operator reorganized **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. **Warning** - From follow-up inspection 2025-10-28: Operator states item ordered. 53 days time extended. **Time Extended** **Corrective Action Taken**
16-62-1
Intermediate - - From initial inspection : 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. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method. **Warning** - From follow-up inspection 2025-10-28: Observed raw beef, raw steak being packed in reduced oxygen packaging to be held longer than 48 hours as evidenced by date marking. 53 days **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method. **Warning** - From follow-up inspection 2025-10-28: Observed cooked foods, ready to eat foods being packed using a reduced oxygen packaging method. 53 days **Time Extended**
03G-46-2
64
Oct 20, 2025
Routine - Food
9 critical violations. 5 major violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken with gloved hands then proceed to handle utensils without removing gloves, washing hands and putting on new gloves. Operator instructed employee to remove gloves, wash hands and move utensil to ware washing area **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side middle flip top: shredded cheese (53F); sour cream (48F); garlic butter (52F); diced cheese (52F). Operator states items have been in unit for 1.5 hours. Operator moved items to walk in cooler to quick chill. Re took temperatures at end of inspection at 45F to 46F. Items not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. See stop sale. **Warning**
03G-04-5
High Priority - Food stored in a container that previously held a toxic substance. Steak seasoning, cilantro stored in direct contact in buckets that once held ware washing machine chemicals. See stop sale. **Warning**
01B-32-4
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. Dish machine tested at less than 160F. Instructed operator to set up manual sanitization. Operator called for service **Corrective Action Taken** **Warning**
22-57-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Packaged Raw burger stored in same container of pasteurized crab crab cakes in cook line flip top. Operator properly separated **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in drawers under grill reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. **Warning**
01B-13-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method. **Warning**
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. **Warning**
16-62-1
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. Establishment packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method. **Warning**
03G-50-1
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
16
Mar 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from faucet handle at handwashing sink in kitchen. - From follow-up inspection 2025-03-11: Same- **Time Extended**
29-11-4
95
Mar 10, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
47
Nov 15, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
37
Feb 19, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
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. ; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; Cooked rice (47-48F - Cold Holding); Cooked Mashed potatoes (48F - Cold Holding) ; Shredded cheese (46F - Cold Holding). Per Manager Cooked rice and Mashed potatoes stored in unit overnight. Item not prepared or portioned today. See stop sale. Per Manager opened bag of shredded cheese in unit less than 4 hours. Manager moved cheese to another reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
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 add garnish to plate with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken wings stored above containers of cut celery and cut carrots in Turbo Air reach in cooler end of kitchen next to ice machines. Manager inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tray of raw chicken stored above containers of raw conch and raw shrimps in True reach in cooler. Manager inverted. **Corrected On-Site**
08A-20-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to cooked corn in cook line flip top. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
39
Aug 23, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Mar 8, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Bag of raw beef stored above container of cake in Turbo Air reach In cooler across from flip top in kitchen. 2) Containers of raw chicken stored above containers of mozzarella sticks and container of cut onions in Turbo Air. 3) Container of Raw shell eggs stored above container of shrimps in walk in cooler. Manager inverted. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream in Turbo Air 2 doors glass reach in by expo line exceeds the 7 days after opening. Sour cream dated 2-25. Manager discarded product.See stop sale. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream in Turbo Air 2 doors glass reach in by expo line exceeds the 7 days after opening. Sour cream dated 2-25. Manager discarded product. See stop sale.
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Container and utensils stored in both hand washing sinks in kitchen. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - Oysters tags not marked with last date served. Some of oysters tags not marked. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Two of 3 ice machines located next to dishwashing machine in kitchen. Repeat Violation** **Repeat Violation**
22-20-5
Basic - Container of oil stored on floor in dry storage area. Manager elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards across from stove in kitchen.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while cutting tomatoes in kitchen. Employee wears hat during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at entrance of kitchen. Manager replaced during inspection. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Turbo Air reach in by entrance of walk in cooler. **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of octopus stored in standing water. Manager stored under running water. **Corrected On-Site**
06-01-5
37
Jan 5, 2023
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Upperdeck Ale Sports Grill last inspected?
The most recent health inspection at Upperdeck Ale Sports Grill on file is from Mar 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Upperdeck Ale Sports Grill?
Across the inspection record, “oyster tags not marked with last date served” has been cited three times, more than any other issue at Upperdeck Ale Sports Grill.
How does Upperdeck Ale Sports Grill compare to other restaurants in Hallandale Beach?
Upperdeck Ale Sports Grill most recently scored 100 out of 100, which is higher than the Hallandale Beach average of 80.
Has Upperdeck Ale Sports Grill's inspection record improved over time?
Yes. Recent inspections at Upperdeck Ale Sports Grill have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Upperdeck Ale Sports 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 Upperdeck Ale Sports Grill inspected?
Based on the inspection history on file, Upperdeck Ale Sports Grill is inspected around four times per year on average.
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