411 South Bar and Grill
411 S Ft Lauderdale Beach Blvd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1621018
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 repeat), 4 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prep or portioned today. Table top cooler -sliced tomatoes (55°F - Cold Holding); pool raw shell eggs (50°F - Cold Holding); cut lettuce (55°F - Cold Holding). Per employee food held less than 4 hours, iced bath added for a quick chill. Per manager unit on defrost circle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched personal cell phone, then wear gloves and grabbed muffins to prepare customer order , after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Mussel tags
Repeat violation
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Unable to calibrated, per manager, it may be out of battery.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bags of precooked sauces in standing water, employee removed and placed under cold holding running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bar area- Plastic cup inside ice, employee removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone and charger on same shelf of cooking condiment, employee removed.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop inside yellow bucket, employee removed and stored properly.
Fixed on the spot
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.