Jack Nicklaus Golden Bear Grill & Harvest & Grounds
300 Terminal Drive, Ft. Lauderdale, FL 33315 · Permanent Food Service · License 1624080
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-9
- Safety score91
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 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 flying insects by bar area, outside of kitchen. Employee killed, cleaned and sanitized area, After 30 minutes, re-checked area, observed no flying insect activity.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Form emailed to operator employee filled up form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Bar area- employee provided.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bar area- Several wine glasses not inverted. Employee removed all to be wash and sanitize
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Below two cooling drawers, in cook line.
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.