Southport Raw Bar

1536 Cordova Road, Fort Lauderdale, FL 33316

Seafood

Last inspected: Feb 9, 2026

100

Score

Low Risk

Inspectors have visited Southport Raw Bar seven times, with records going back to 2023. On Feb 9, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.

Performance has remained roughly level over recent inspections, averaging near two violations each time.

Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded two times.

The city-wide average for Fort Lauderdale sits at 80, putting Southport Raw Bar on the better side of that line. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 9, 2026

Routine - Food

No violations found.

100

Dec 8, 2025

Routine - Food

1 critical violation.

View 1 violation

Hands Clean and Properly Washed

FL-08

Mar 26, 2025

Routine - Food

4 critical violations. 1 major violation.

View 5 violations

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed ice well// sliced tomatoes (68F - Cooling)since 8:30am, at 12:40pm; cut lettuce (76F - Cooling)since 8:30am, at 12:40pm. Foods did not reach 41F or below for cold holding within allotted time. Stop sale. **Warning**

01B-02-5

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed ice well// sliced tomatoes (68F - Cooling)since 8:30am, at 12:40pm; cut lettuce (76F - Cooling)since 8:30am, at 12:40pm. Foods did not reach 41F or below for cold holding within allotted time. Stop sale. **Warning**

03D-06-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion rings (81F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 2 hours. Educated employee on proper hot holding. Employee voluntarily discarded onion rings. **Corrected On-Site** **Warning**

03B-01-6

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) in kitchen. Eco lab technician repaired dish machine; corrected to 100ppm. **Corrected On-Site** **Warning**

22-41-4

Intermediate - Handwash sink not accessible for employee use at all times. Observed deli cup stored inside hand wash sink in trailer. **Warning**

31A-09-4

Nov 4, 2024

Routine - Food

2 critical violations.

View 2 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above raw cut vegetables inside single door flip top cooler. Operator properly stored. **Corrected On-Site**

08A-05-6

High Priority - 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 (Chlorine 200ppm) at cookline. Operator dumped and remade sanitizer bucket. **Corrected On-Site**

41-15-5

Feb 29, 2024

Routine - Food

No violations found.

100

Aug 3, 2023

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

Supervisor/Person in Charge Present

FL-01

Food Contact Surfaces Clean and Sanitized

FL-22

Jan 30, 2023

Routine - Food

1 critical violation. 2 major violations.

View 3 violations

High Priority - 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. Employee handled hamburger buns with bare hands while placing on grill. Stopped employee and discarded buns. Employee washed hands and put in gloves. **Corrected On-Site**

09-01-4

Intermediate - 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. Bulletin provided during inspection. **Corrective Action Taken**

11-27-4

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink. Employee removed. **Corrected On-Site**

31A-09-4

Show all 7 inspections Show less

Frequently Asked Questions

When was Southport Raw Bar last inspected?

The most recent health inspection at Southport Raw Bar on file is from Feb 9, 2026. The public record contains seven inspections in total.

What is the most common violation at Southport Raw Bar?

Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Southport Raw Bar.

How does Southport Raw Bar compare to other restaurants in Fort Lauderdale?

Southport Raw Bar most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.

Has Southport Raw Bar's inspection record improved over time?

Results have been roughly steady. Inspections at Southport Raw Bar have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Southport Raw Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Southport Raw Bar inspected?

Based on the inspection history on file, Southport Raw Bar is inspected around two times per year on average.

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