DANIA BEACH QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL

Name: DANIA BEACH QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL
Address: 300 N BEACH BLVD, DANIA BEACH, FL, 33004, US
Rating: 32.8

300 N BEACH BLVD, DANIA BEACH, FL 33004

License #1623159

🦞 Seafood ℹ️

32.8 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 6 findings · 1 critical

Routine - Food

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Quick take

DANIA BEACH QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL in DANIA BEACH currently holds an InspectFL Health Score of 32.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 82 total violations — 15 critical, 24 major, 43 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2025

The latest inspection on October 5, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

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DANIA BEACH QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken stored on top of boxes of French fries. Not all commercially packaged. Employee moved raw chicken to bottom shelf.
[14-11-5] Equipment in poor repair. On expo line, reach in freezer is in disrepair. Top metal modding in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On cook line in kitchen, reach in cooler doors soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen by expo line, handwashing sink used to fill up bucket. Employee removed bucket.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line and sushi station, standing water at 115°f and 76°F. Discussed with operator standing water had to be 135°F or no water. Operator discarded water,
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No secondary device to measure surface temperature

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup stored inside pico de gallo container, at salad station. Operator removed.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on clean dish rack at dish pit.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed employee thawing raw mahi mahi at triple while stored inside packaging indicating removal upon thawing. Employee removed fish from packaging.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth, not stored in sanitizer solution, on flip top cooler cutting board at sandwich station. Employee properly stored.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish inside low boy cooler at cook line. Employee properly stored.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside walk in cooler. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (49F - Cold Holding); fish dip (47F - Cold Holding); raw shrimp (48F - Cold Holding) inside walk in cooler. Per operator, food prepped or portioned today. Walk in door left open during food delivery, for approximately 2 hours. Operator opened walk in freezer to quick chill foods.
[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. 1) Observed fried pickles stored at cook line with no time mark. Per operator, food held on time for approximately 1 hour. 2) Observed chicken wings stored at fryer station without time mark. Per operator, food held on time for approximately 30 minutes. Operator put time mark on foods.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels, soap, and hand wash signs at both bar hand wash sinks. Operator provided.

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 buildup inside ice machine.
[14-11-5] Equipment in poor repair. Observed walk in cooler ambient temperature at 47F.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease on kitchen floor underneath cooking equipment.
[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. Observed scoops with handles stored in bread crumbs and rice containers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In kitchen.
[29-08-4] Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not identified by common name.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed streak cold held in reach in cooler at cookline at 44F. Per operator, steak transfer from walk-in cooler to reach in cooler 3 hours prior to the inspection. Operator placed ice pack on item for quick chill. CAT -Observed burger patties (47F - Cold Holding); steak (46F - Cold Holding); cooked ribs (47F - Cold Holding); raw chicken (47F - Cold Holding); Masago/ Fish eggs (46F - Cold Holding). Per operator, all items placed in unit for more than 2 days ago. 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. Observed black beans hot held in steam table at 121F. Per operator, beans re- heat on stove to 120F and placed in steam table 2.5 hours before the inspection. Educate operator on the correct process for reheating overnight TCS food. After educate employee he then reheated beans to 170F.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in-use utensils stored inside hand wash sink at cookline. Operator removed utensils from sink.
[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/
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device available at this time.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. In kitchen
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions as it relates to type of sanitizer used at dishwashing machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 12:57 p.m. no date marked on cooked ribs stored in walk in cooler. Per operator, ribs cooked at 9:30 a.m. yesterday.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certificate from responsible vendors expired on 08/17/2023.

Disposition: Warning Issued
[14-01-5] 1.Bowl or other container with no handle used to dispense pooled egg batter in cook line. Operator discarded container. 2. Cup used to scoop ice in drink station. Operator discarded cup and used ice scoop to scoop ice.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner in ware washing area. Operator inverted.
[08B-12-5] Stored food not covered. Lemons not covered in wait station. Operator covered
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flying insects on top hanging extension cord in ware washing room. 2 live flying insects flying above garbage bin in ware washing area. Ware washing room is in a separate room from kitchen/ cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License paid online during inspection, shows expires on 12//2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in master built 2 door reach in cooler in cook line. Operator moved raw beef to lower shelf and stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari inside 2 drawer cooler in fry station in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties stored over cooked crab legs inside standing freezer next to drink station in wait station. Operator moved raw beef to lower shelf and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Wait station , ; Cooked shrimp (70F cold holding ) in reach in cooler. Per operator foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. 2. Salad station, ; Cut tomatoes (47F - Cold Holding); chopped lettuce (48F - Cold Holding); sliced turkey (36F - Cold Holding); raw fish (47F - Cold Holding); conch fritter batter (48F - Cold Holding). Per operator, foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fish. Educate cook on cooking Temperatures. Emailed cooking temperature flier to manager.
[22-02-4] Soda nozzles at bar soiled. Operator cleaned and sanitized during inspection.