Quarterdeck Seafood Bar & Neighborhood Grill
1035 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1624804
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 Jul 13 complaint inspection5 high priority (2 fixed by the Jul 14 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 6 basic (1 repeat)-34
- Administrative complaint on Jul 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
No food stored in any of the units.
More time given
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. grilled mushrooms (99°F - Hot Holding); grilled onions (105°F - Hot Holding), per employee food hot held less than two hours.
Observed no hot holding time temperature control food
More time given
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Observed same
More time given
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food not prepared or portioned today. Time/temperature control for safety food cold held at greater than 41°F. lower cooler # 5- ; portioned sausages (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); breaded snapper (49°F - Cold Holding); sour cream (45°F - Cold Holding), per employee food held overnight , see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Sushi display cooler- ; diced salmon (48°F - Cold Holding); ground tuna (49°F - Cold Holding); crab sticks (48°F - Cold Holding) -Lower cooler # 3-; ground tuna (46°F - Cold Holding); tempura (47°F - Cold Holding). Per employee food held less than 4 hours, food moved to lower freezer for a Quick chill. lower cooler # 5- ; portioned sausages (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); breaded snapper (49°F - Cold Holding); sour cream (45°F - Cold Holding), per employee food held overnight , see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. grilled mushrooms (99°F - Hot Holding); grilled onions (105°F - Hot Holding), per employee food hot held less than two hours.
Observed double panel on both containers , employee placed on grill flat to reheat, second temperature (180-192°F)
Fixed on the spotRepeat violationAdministrative complaint
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 flame cylinder, then open clean container of food without washing hands first, after instructed, employee washed hands.,
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Poster emailed to operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Sushi Station employee fixed during inspection.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Sushi Station
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Sushi display cooler Lower cooker # 5
Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely running/dripping.
Observed mahi-mahi fish on dripping water. Employee placed on cold 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.
Plastic cup inside container of white vinegar, employee removed
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Sushi rice- handle touching nice, employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display Lower cooler #3 Lower cooler #5
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.
Two Conor cut Mellon, inside lower cooler in sushi station, employee removed
Fixed on the spotRepeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.