Shooters Water Front Cafe
3033 NE 32 Ave, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1610948
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 Sep 21 complaint inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitSep 21, 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.
7 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 identified in the written procedure as a food held using time as a public health control has no time marking.
1. Cookline spinach, sushi rice and house made ranch dressing no time marking, operator time marked on white board.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
1. Employee on cookline line handled raw ground beef patty with gloved hands then handled clean utensil with out washing hands and changing gloves. Instructed employee to wash hands and change gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Employee used sink by service area near coffee machine to fill food container with water. Instructed employee to use preparation sink.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use.
1. Walk in cooler approximately 10 packets of frozen raw salmon still in packaging observed thawing. Instructed operator to remove from packaging, operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
1. Employee eating at cookline in corner area next to hand washing sink, operator instructed employee to leave the kitchen area.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
1. Right side cookline sushi station operator removed.
Fixed on the spot
Soiled wiping cloth not kept in a suitable container prior to laundering.
1. Right side cookline several wiping cloths stored on counter next to ice bath for raw ground beef patties. Operator removed and stored properly to be laundered.
Fixed on the spot
Earlier inspections 1
B87Routine inspection5 violations · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitSep 16, 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 - 1st follow-up visitSep 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink at outside bar not functioning.
Observed same. Per operator items on order.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer - below fan.
Observed same.
More time given
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed same.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum sealing raw pork. Reviewed HACCP with operator.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Dish employee washed hands in dish sink. Reviewed proper procedures and employee washed hands in hand sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink at outside bar not functioning.
Station has scooped ice and fountain dispensers.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer - below fan.
Ice buildup in bar reach in freezer.
Repeat violation
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
2 bar soda guns.
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.