411 SOUTH BAR AND GRILL

Name: 411 SOUTH BAR AND GRILL
Address: 411 S FT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33316, US
Rating: 33.2

411 S FT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33316

License #1621018

🍺 Bar/Pub ℹ️

33.2 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

411 SOUTH BAR AND GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 33.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 65 total violations — 15 critical, 20 major, 30 minor.

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The latest inspection on October 16, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

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411 SOUTH BAR AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Unable to calibrated, per manager, it may be out of battery.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bar area- Plastic cup inside ice, employee removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel tags
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, employee removed and stored properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charger on same shelf of cooking condiment, employee removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bags of precooked sauces in standing water, employee removed and placed under cold holding running water.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then wear gloves and grabbed muffins to prepare customer order , after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Table top cooler -sliced tomatoes (55F - Cold Holding); pool raw shell eggs (50F - Cold Holding); cut lettuce (55F - Cold Holding). Per employee food held less than 4 hours, iced bath added for a quick chill. Per manager unit on defrost circle.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines at bar and in back area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl stored inside calamari container, used as scoop, at cook line. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board at cook line with deep cut marks and grooves.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair around floor drain at kitchen triple sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer in kitchen, next to walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoops stored inside ice bin and small ice machine at bar, handles in contact with ice. Operator properly stored.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between containers at make table. Operator removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled sugar bin stored under pre table in kitchen. Operator labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed server station// individual butter (73F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside reach in cooler to quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bar, next to beverage cooler and front ice bin, soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bar hand wash sink blocked with drinking cups.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed non-pitting surface rust on shelves inside both walk in coolers.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser stored on dish rack, in kitchen. Operator labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside ice in at bar.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at bar, facing ocean.
[29-20-5] Standing water or very slow draining water in handwash sink, next to cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand wash sink next to cook line.
[35A-02-7] Live, small flying insects found 1) Observed approximately 8 live, small flying insects at bar area, landing on guest single service napkins. 2) Observed approximately 2 live, small flying insects at bar, landing on wall at side room of bar where triple sink is located. 3) Observed approximately 8 live, small flying insects at bar, not landing, next to side room of bar where triple sink is located. 4) Observed approximately 2 live, small flying insects landing on table at booth next to large ice machine, located next to bar. 5) Observed one live, small flying insect landing on straws located at bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked ground beef inside walk in cooler. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill.
[03F-02-5] 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. Observed no time marking on cheese sauce and cooked ground beef at cook line. Per operator, food put on time at 8:10am. Educated operator on proper time control and emailed procedures to operator.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Sink and Surface 1130ppm). Advised operator to remake sanitizer to proper strength.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink and Surface 1130ppm) at cook line. Advised operator to remake sanitizer to proper strength.
[05-03-4] Probe thermometer not within the intended measuring range of use. Observed thermometer in use with minimum temperature at 50F.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler - salmon in reduced oxygen package (41F - Cold Holding)
[08B-37-4] Food stored in a prohibited area. Observed cases of water stored in the employees restroom. Employee removed and stored correctly.
[08B-38-4] Food stored on floor. Observed next to rear exit. Boxes of vinegar stored directly on the floor. Employee stored properly.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen. Employee stored in sanitation buckets
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drinking out personal cup then proceeded to put gloves on and continued to engaged on food preparation. Employee washed hands properly.
[01B-03-5] Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler - salmon in reduced oxygen package (41F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of expo line. cheese cake (46F - Cold Holding) as per operator item held out for approximately one hour. Operator placed item in freezer for quick chill.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. Observed containers of potatoes - sausages and marinara sauce without time mark. As per operator items held for approximately 3 hours.
[29-34-4] Vacuum breaker missing at hose bibb. Observed at mop sink next to triple sink in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed daiquiri machine nozzle x3 Observed coffee Machine nozzle x3 Observed soda gun at bar. Employee cleaned and sanitized properly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash container. Employee made it accessible.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at bar. Handwashing sink used for storing jars.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees on duty without a manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. Employee provided paper towels.
[31B-03-4] No soap provided at handwash sink. Observed at bar. Employee provided soap.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster warning at establishment.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed dishwasher machine not reached 160F. Operator hired technician. Dishwasher machine 160F+