S 3

Name: S 3
Address: 505 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33304, US
Rating: 80.7

505 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33304

License #1623015

80.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

S 3 in FORT LAUDERDALE currently holds an InspectFL Health Score of 80.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 13 total violations — 7 critical, 4 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[31A-09-4] Handwash sink not accessible for employee use at all times. In the prep area, the hand sink was obstructed by a rolling bin. The bin was moved.
[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. The sushi rice on the cook line was not marked. The rice was removed from heat at 12:00. The batch was time marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the first soda gun nozzle was soiled. The gun was cleaned and sanitized
[41-17-4] Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of degreaser was not labeled. The bar tender labeled the bottle.

Administrative complaint recommended
[08A-05-6] Sushi Drawers - 1. Raw fish stored over ready-to-eat cooked shrimp. 2. Raw fish stored over ready-to-eat washed avocados. Operator stored all items properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi employee cutting raw fish with bare hands. Reviewed proper procedures. Employee washed hands and put on gloves .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (95-103F - Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved item to broiler to reheat.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - 7 six ounce packages cooked short ribs - cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 77F. Operator removed.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. Cookline - left to right - #3 - cut tomatoes - ambient cooling 45 minutes at 11:50am (59-61F - Cooling) at 12:45pm 48-58F. At this rate proper cooling will not occur. Operator moved items to walk in to quick chill. 2. drawers - raw fish - ambient cooling 1 hour at noon (49-50F - Cooling) at 12:55m 53-54F. Observed water accumulated in back of unit. Operator placed items in ice bath to quick chill.

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