Sharkeys Bar and Grill

10365 Royal Palm Blvd, Coral Springs, FL 33065 · Permanent Food Service · License 1618758

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 19, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 19 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 complaint inspection
4 high priority (2 fixed by the Aug 19 follow-up, 2 fixed on the spot), 1 intermediate, 5 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at callback inspection same.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed at callback inspection same.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. In cookline FLIPTOP UPPER- blue cheese crumbles (46°F - Cold Holding); shredded cheese (51°F - Cold Holding); cooked peppers (54°F - Cold Holding); cooked mushrooms (52°F - Cold Holding); cooked onions (54°F - Cold Holding) LOWER - cooked steak (47°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); fish dip (46°F - Cold Holding); cut lettuce (47°F - Cold Holding). Per employee, none prepared or portioned today and all in unit more than 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cookline FLIPTOP UPPER- sliced cheese 47°F - Cold Holding); blue cheese crumbles (46°F - Cold Holding); shredded cheese (51°F - Cold Holding); cooked peppers (54°F - Cold Holding); cooked mushrooms (52°F - Cold Holding); cooked onions (54°F - Cold Holding) LOWER - cooked steak (47°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); fish dip (46°F - Cold Holding); cut lettuce (47°F - Cold Holding). Per employee, none prepared or portioned today and all in unit more than 4 hours. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In fryer baskets at cookline, wings (89-93°F - Hot Holding). Per employee prepared less than 45 minutes. Employee reheated in fryer to 173°F and placed in hot window.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In kitchen True reach in cooler, house pizza sauce 47°F - Cooling). Per employee, prepared on 8-17 and cooling in unit overnight. Manager discarded product. See stop sale.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All expired March 2026.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Bag of fozen shrimp at room temperature on prep table by triple sink.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets on fliptop cooler doors damaged and not sealing.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior roof of microwave soiled with food debris.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor area in bar under ice bins has trash/debris buildup.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tanks by soda box rack in kitchen not secured. Manager replaced chain to secure.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.