Upperdeck Ale Sports Grill
906 E Hallandale Beach Blvd, Hallandale, FL 33009 · Permanent Food Service · License 1613295
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 22 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 7 basic-24
- Safety score76
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 visitJul 22, 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.
13 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 grill station, roasted garlic (91°F - Cold Holding). The garlic was being held at room temperature for less than 4 hours. The garlic was moved to a reach in cooler to chill and cold hold. The garlic was not prepped or portioned today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler near the ice machines, raw tuna stored over crab meat. The tuna was moved down.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
oysters tag removed from original container prior to container being emptied.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
A spray bottle of multi purpose cleaner was not labeled. An employee labeled the spray bottle
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
On the cook line, an avocado was cut with the sticker on. The stickers were removed
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At the grill station, utensils were being held in 92°F water. The warmer temperature was increased.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the bin of flour, a small bowl was stored inside and used to dispense the food. The bowl was removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At the bar, all buckets and dispenser are measuring 0ppm.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout the kitchen, broken tiles and missing grout.
Floor area(s) covered with standing water.
Near the triple sink and in the cracks in the floor.
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.
In the dry storage room, two employee back packs were stored with the food. The bags were removed
Fixed on the spot
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.