Octopus Kitchen and Bar
4660 North Ocean Dr, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1624392
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 20 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-14
- Safety score86
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 20, 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 cold held at greater than 41°F.
Expo - countertop - cream cheese (84°F). Per operator item holding approximately 2 hours. Operator moved item to walk in to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - potatoes (118-125°F - Hot Holding). Per operator holding 1/2 hour. Operator immediately moved item to grill to reheat. Cookline - under heat bar - sausage (95-96°F). Per operator holding approximately 2 hours. Operator immediately moved to grill to reheat.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Magnetic knife rack on Cookline visibly soiled.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of water in plastic bottles stored on floor at bar.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cookline - utensils in water 108°F. Operator moved to heat source.
Fixed on the spot
In-use ice scoop stored in visibly soiled container between uses.
Operator removed to clean.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in red expo reach-in freezer
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.