Florida Bar and Grill
1140 Seabreeze Blvd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1618518
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (1 fixed by the Jul 27 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic-15
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cartoons of liquid eggs, employee placed raw eggs under pasteurized liquid eggs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
Repeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
Manager placed sign in a visible side for customers.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open bottle of water on storage shelf of cleaning containers., employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Kitchen area- broken cover of ice machine.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Sanitizer compartment with build up of grease. Employee cleaned.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Prep table in rear kitchen, employee placed on sanitizer solution.
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.
Employee glasses on same shelf of clean food containers. Employee removed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.