CARL'S SEAFOOD TAMARAC

Name: CARL'S SEAFOOD TAMARAC
Address: 5726 N UNIVERSITY DRIVE, TAMARAC, FL, 33321, US
Rating: 34.4

5726 N UNIVERSITY DRIVE, TAMARAC, FL 33321

License #1624512

🦞 Seafood ℹ️

34.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 29, 2026 · 9 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARL'S SEAFOOD TAMARAC in TAMARAC currently holds an InspectFL Health Score of 34.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 60 total violations — 24 critical, 18 major, 18 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 26, 2025

The latest inspection on September 29, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CARL'S SEAFOOD TAMARAC has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 8:19 a.m., cooked fish hot in food warmer at 122F. 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 117F. Per operator, item transfer to unit at 7:40 a.m. Operator reheat bananas to 179F.
[29-08-4] Plumbing system in disrepair. -Observed waste water pipe at 3 compartment sink in disrepair causing water to cover floor surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished
[36-17-5] Floor tiles missing and/or in disrepair. -Observed several floor tiles missing at dishwashing area.
[36-22-4] Floor area(s) covered with standing water at dishwashing area.
[08B-38-4] Food stored on floor. -Observed various containers with meat stored on kitchen floor.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed cooked chicken cold held at 47F in traulsen reach in cooler. Per operator, chicken placed in unit from overnight. Cooked chicken did not removed from unit since.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held at 47F in traulsen reach in cooler. Per operator, chicken placed in unit from overnight. Cooked chicken did not removed from unit since. See stop sale.
[16-32-5] 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.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths on food preparation table not stored in sanitizer solution between use.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2025
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish hot held in front line warmer at 125F. Per operator, fish fried and place in unit 2 hours prior to the inspection. Operator increase the temperature on the unit. -Observed beef patties hot held at 119F at front line warmer. Per operator, patties reheat and place in unit 1 hour before the inspection. Advise operator to increase the temperature on unit for fast reheating.
[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 chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/ No certificate food manager available at this time.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked bananas (129F - Hot Holding); Hot display box; fried fish (110F - Hot Holding) Hot table; cooked bananas (127F - Hot Holding). Per operator foods in units less than 4hrs. Operator pulled all foods to reheat 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked red beans in 2 door cooler
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. In back storage area observed multiple food items stored in direct contact on floor.
[36-24-5] Hole in wall located in back storage area, left side.
[29-08-4] Plumbing system in disrepair. Hand wash sink at kitchen entry, water slow to drain.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket front line steam table 0ppm. Operator added another sanitizing tab to adjust to proper 100ppm
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. Operator disposed of the food. See Stop Sale.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. See Stop Sale.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Commercially packaged foods. Operator unable to determine time on commercially packaged cooked pepper shrimp.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Fried Fish (130F - Hot Holding); cooked fish (126F) in front of store food warmer, warmer temperature too low. Operator reheated both to above 165F and placed in another food warmer. 2)Escabeche sauce hot held at 110F on kitchen stove top, per operator food not left out for more than 4hrs, used to top fish as needed. Operator reheated to 167F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator unable to determine time on commercially packaged cooked pepper shrimp. See stop sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster was given.
[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 4 employees no manager present. Carla Dixon
[14-16-4] Sneeze guard for front line steam table not smooth, cracked on left side.