S 3
505 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1623015
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 2 repeats), 2 basic-24
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
At the bar, blue cheese stuffed olives (77°F - Cold Holding); charred jalapeños (77°F - Cold Holding). The items have been at the bar for less than 2 hours. They were not prepped or portioned today. The items were moved to a reach in cooler to chill and cold hold
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
On the sushi station, the sushi rice was not time marked. The rice was prepared at 12:00pm. The rice was then time marked.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In the prep area, the can opener blade was soiled with food debris. The chef has the opener and blade cleaned and sanitized
Fixed on the spotRepeat violationAdministrative complaint
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At the bar, no water when the hot side is turned off. The cold side is cold water.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The ice machine room hand wash sink was blocked by 3 rolling carts. The carts were removed.
Fixed on the spotRepeat violationAdministrative complaint
No paper towels or mechanical hand drying device provided at handwash sink.
The sink at the ice machine is missing paper towels.
No soap provided at handwash sink.
At the bar, the hand sink was missing the soap. The hand sink at the coffee station was missing soap. The hand sink at the ice machine was missing soap. The manager supplied the soap.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
An employee beverage was stored on the expo line counter. The drink was removed
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At the bar, the hand wash sink is missing the sign.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.