Tamarindo Harbor Seafood Bar & Grill
Last inspected: Mar 26, 2026
41
Score
The health department has logged nine inspections at Tamarindo Harbor Seafood Bar & Grill, the earliest from 2023. The most recent report on file is from Mar 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to six violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Restaurants in Fort Lauderdale average 80, so Tamarindo Harbor Seafood Bar & Grill trails the local norm. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100Ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara (119-138F - Hot Holding) per operator held out temperature less than one hour. Operator placed on stove to reheat. Observed on cook table chicken stock (104F - Hot Holding) out at room temperature per operator held out of temperature less than 30 minutes. Operator placed on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a quart container of heavy cream (51F - Cold Holding) stored in top of the unit in a six pan Per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw filet mignon stored over unwashed oranges. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef knives stored in handwashing sink next to three compartment sink. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed in walk-in cooler a bag of unwashed carrots stored in contact with the floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.
36-27-5
41
Dec 2, 2025
Routine - Food
7 critical violations. 3 major violations. 1 minor violation.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left Cookline flip top - pooled raw shell eggs in top section, over ready to eat cheese and avocado in lower section. Operator stored all items properly. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over unwashed produce. Walk in cooler - raw chicken stored over unwashed carrots. Operator stored all items properly. **Corrected On-Site**
08A-04-5
High Priority - 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. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - countertop - chicken broth (100F - Hot Holding). Per operator item holding less than 2 hours. Operator immediately moved item to grill to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Clam tags not marked with last date served. Reviewed proper procedures.
01C-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Clams removed from original container for long-term storage. Operator placed shell stock tag with item.
01C-06-5
25
May 20, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler by ice machine, milk opened more 24 hours not date marked. Operator date marked milk **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line flip top cooler, cutting boards soiled with food debris and deep cut marks. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line and back door blocked with trash can and mop bucket. Operator moved items away from handwashing sinks **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu salmon carpaccio served raw not identified on menu with consumer advisory. Discussed with operator that consumer advisory needs to be identified with raw ingredients on menu. **Warning**
02B-01-5
Intermediate - 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. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cup used to dispense sugar. Discussed with operator that utensil with handle or scoop is needed to be used to dispense **Corrective Action Taken** **Warning**
14-01-5
Basic - Food stored on floor. In dry storage area, bag of onions and fryer oil stored on floor. Operator moved items to shelf **Corrected On-Site** **Warning**
08B-38-4
55
Nov 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
86
Sep 3, 2024
Routine - Food
5 critical violations. 7 major violations. 18 minor violations.
View 30 violations
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. Dishwasher (Chlorine 0ppm), operator primed machine Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
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. Walk in cooler raw fish - ambient cooling for 45 minutes at 2:45pm (49F- ambient Cooling) at 4:05pm , 49F; raw salmon - ambient cooling for 45 minutes at 2:45pm (45F- ambient Cooling) at 4:05pm , 45F. At this rate proper ambient cooling will not occur, operator removed and placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Server handled soiled dishes from customers table and then picked up cleaned utensils without washing hands. Server properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Nonfood-grade bags used in direct contact with food. Chicken breasts stored in non food grade tshirt bags. Operator removed and stored in a food grade container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken then reached into bulk onions without washing hands and changing gloves. Employee washed hands and change gloves. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions. Container wet, test strips unusable. **Warning**
16-43-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing, employee then washed hands in approved hand wash sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Slicer in back prep area soiled. 2. Can opener in prep area. 3. Magnetic knife rack on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to dish storage out of paper towels. Informed operator, operator replaced with new roll of paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees without food handler or CFM training, provided operator with food employee reporting agreement. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna in walk in cooler not properly date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-08-5
Basic - Soiled dry wiping cloth in use. On cookline flip top, rear prep area by slicer, operator removed. **Corrected On-Site** **Warning**
21-10-4
Basic - Unnecessary items/unused equipment on the premises. Storage closet with unused POS system stored on floor. **Warning**
33-31-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned and sanitized. **Corrected On-Site** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in flour and rice storage containers, operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and return by cook line. **Warning**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water next to dish machine. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of food debris by 1. Expo area under prep table. 2. Under and around cook line cooking equipment. 3. Bag in box syrups **Warning**
36-73-4
Basic - Food stored on floor. Walk in cooler- Buckets of chicken broth and marinara stored on floor, operator reorganized. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Above breaker box by dishwasher. **Warning**
36-24-5
Basic - Ice buildup in reach-in chest freezers one at cook line and by bar. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar. Operator removed and stored properly. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in standing water under steam table 99F Operator moved to heat source to heat. **Corrective Action Taken** **Warning**
10-07-4
Basic - Interior of microwave has accumulation of food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood soiled with grease. **Repeat Violation** **Warning**
23-03-4
10
Mar 5, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Employee ate and then handle cleaned equipment and utensils. Reviewed proper procedures and employee properly washed hands. **Corrected On-Site**
12A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in walk in cooler. Operator placed in appropriate location. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.
03A-02-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns, operator began cleaning during inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. 1. Hand washing sink at kitchen entrance filled with mixing tools. 2. Hand washing sink by dishwashing station filled with plastic gallons of cleaning supplies. Operator moved items off the sink to another location. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink by triple sink.
31B-03-4
Basic - Food stored on floor. Bag of onions by back door and containers of oil by reach in coolers. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Reviewed proper procedure. Employee discarded foods. **Corrected On-Site**
12B-02-4
Basic - Carbon dioxide tanks not adequately secured - expo area.
51-11-4
Basic - Bar ice scoop handle in contact with ice. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bowl of shrimp in standing water. Operator moved to sink and turned on cold water to continue thawing. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cookline shelving, operator began cleaning during inspection. **Corrected On-Site**
23-03-4
Basic - In-use tongs stored in cookline. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator cleaned. **Corrected On-Site**
10-12-5
22
Oct 23, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 bar soda guns. Operator began cleaning during inspection. **Corrective Action Taken**
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator repaired. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. - Under and around all cookline cooking equipment and all cold holding units. - Under all dry storage shelving. - Under dish machine.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. All cookline reach in coolers.
23-24-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator primed. Chlorine 100ppm. **Corrected On-Site**
16-55-4
45
Jun 16, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Tamarindo Harbor Seafood Bar & Grill last inspected?
The most recent health inspection at Tamarindo Harbor Seafood Bar & Grill on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Tamarindo Harbor Seafood Bar & Grill?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Tamarindo Harbor Seafood Bar & Grill.
How does Tamarindo Harbor Seafood Bar & Grill compare to other restaurants in Fort Lauderdale?
Tamarindo Harbor Seafood Bar & Grill most recently scored 41 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Tamarindo Harbor Seafood Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Tamarindo Harbor Seafood Bar & Grill have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tamarindo Harbor Seafood Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tamarindo Harbor Seafood Bar & Grill inspected?
Based on the inspection history on file, Tamarindo Harbor Seafood Bar & Grill is inspected around three times per year on average.
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