Carl's Seafood Tamarac
5726 N University Drive, Tamarac, FL 33321 · Permanent Food Service · License 1624512
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 Sep 29 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 4 basic-28
- Administrative complaint on Sep 29Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitSep 29, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Observed cooked chicken cold held at 47°F in traulsen reach in cooler. Per operator, chicken placed in unit from overnight. Cooked chicken did not removed from unit since.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed cooked chicken cold held at 47°F in traulsen reach in cooler. Per operator, chicken placed in unit from overnight. Cooked chicken did not removed from unit since. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Observed at 8:19 a.m., cooked fish hot in food warmer at 122°F. Per operator, fish cooked and transfer to unit at 7:00 a.m. Operator increase the temperature on unit for maximum heating. Corrective action taken. -Observed at 8:25 a.m., cooked bananas hot held in steam table at 117°F. Per operator, item transfer to unit at 7:40 a.m. Operator reheat bananas to 179°F.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
-Observed quaternary sanitizer test kit used at 3 compartment sink where chlorine solution set up.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at front line.
Operator replenished
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed various containers with meat stored on kitchen floor.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-Observed waste water pipe at 3 compartment sink in disrepair causing water to cover floor surface.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-Observed several floor tiles missing at dishwashing area.
Floor area(s) covered with standing water at dishwashing area.
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.
- Stop sale
- An order that the food can’t be sold or served.