Sea City Fish & Chicken
1447 Sistrunk Blvd, Fort Lauderdale, FL 33311 · Permanent Food Service · License 1623311
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (1 fixed on the spot), 6 intermediate, 6 basic-39
- Safety score61
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 visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Flip top cooler: raw shrimp (56°F - Cold Holding); raw chicken wings (56°F - Cold Holding); red snapper (56°F - Cold Holding); cat fish (54°F - Cold Holding); tilapia (53°F - Cold Holding). Per employee out of temperature for approximately 1 hour. Employee placed items in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed in glass door reach in cooler near fryers- raw beef patties stored above raw shrimp and raw chicken gizzards stored above raw conch. Employee stored properly.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
-Observed employee batter raw shrimp and proceeds to drop them into the fryers. Employee changed gloves without washing hands and proceeded to handle ready to eat mozzarella sticks.
Intermediate6
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed at flip top cooler cutting board with mold like substance in grooves
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-Observed at hand washing sink near soda machine.
No soap provided at handwash sink.
-Observed at hand washing sink near soda machine.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed at cook line : in between the fryers and grill an accumulation of buildup of food debris and oil.
Buildup of food debris/soil residue on equipment door handles.
-Observed on flip top cooler door handles and reach in cooler door handles soiled with an accumulation of buildup of food batter.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-Observed at hand washing sink near fryers sink not fully attached to wall.
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.
-Observed speaker on cutting board at flip top cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
-Observed at time of inspection license displayed from 2023 and 2024 current license not displayed
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.