BIMINI BOATYARD BAR & GRILL

Name: BIMINI BOATYARD BAR & GRILL
Address: 1555 SE 17 ST, FORT LAUDERDALE, FL, 33316, US
Rating: 51.6

1555 SE 17 ST, FORT LAUDERDALE, FL 33316

License #1614343

🍽️ American ℹ️

51.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 26, 2026 · 9 findings · 1 critical

Complaint Full

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

BIMINI BOATYARD BAR & GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 51.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 69 total violations — 17 critical, 19 major, 33 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

October 7, 2025

The latest inspection on February 26, 2026 shows 9 observation rows: 1 critical, 5 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

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?

BIMINI BOATYARD BAR & GRILL 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.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F
[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. Poster emailed to operator, printed and posted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.
[02A-03-5] Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator.

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 inside both ice machines in kitchen.
[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 cellphones stored on cutting board at cook line. Employees removed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top coolers at cook line. Operator removed.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at bottom of seafood station cooler, in kitchen.
[22-41-4] 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). Operator will set up triple sink to wash, rinse, and sanitize dish ware.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above lemon juice inside dairy cooler. Operator properly stored.
[01B-02-5] 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 aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (72F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods out of out of temperature for approximately 1 hour. Operator put food inside walk in freezer to quick chill. 2) Observed prep cooler// cooked couscous (47F - Cold Holding); saffron rice (45F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator opened walk in freezer door 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. Observed no time marking on hollandaise sauce and chimichurri held at cook line. Per operator, food held on time for approximately 2 hours. Operator put time marking on food.
[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. Observed aioli (86F - Cooling) since 10:30am, at 3:00pm at cook line. Food did not reach 41F for cold holding in allotted time. 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 grilled mahi (127F - Hot Holding) at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bar hand wash sink used as a dump sink; strainer stored in sink. Employee removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[01C-01-4] No tag on/for original container of raw, in-shell oysters. Observed no tag stored with raw oysters stored inside protein walk in cooler. Operator provided tags.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[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 inside both ice machines at dish pit.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler to quick chill.
[10-08-5] Ice scoop handle in contact with ice inside ice bins at bar. Operator properly stored.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon and shaker lid stored in standing water at bar. Advised operator to dump water or store utensils in 135F or above water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled drinks stored in multiple coolers throughout kitchen and cook line. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler to quick chill.
[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. Observed compound butters, shrimp, chimichurri, onions, and octopus stored at cook line without time marking. Per operator, foods held on time for approximately 30 minutes. Advised operator to put time marking on foods. Educated operator on time tracking methods.
[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 container of cut watermelon with no date marking. Operator voluntarily discarded.

Disposition: Met Inspection Standards
[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 inside both ice machines in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee personal water bottle stored on prep table in front of walk in cooler. Employee properly stored. 2) Observed employee personal bag stored on top of food container at cook line prep table. Employee removed.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish pit and at bar. Employees properly stored.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean dish ware stored next to dish pit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on walls at dish pit.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle containing cooking oil stored at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shell eggs stored on top of fruit purée. Employee removed and properly stored. 2 Observed raw chicken stored above tomatoes inside protein walk in cooler. Operator properly stored.
[03G-04-5] Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on speed rack in kitchen cooked spaghetti (77F - Cooling) since 11:00am, at 11:20am. 80F at 11:57am; roasted potatoes (72F - Cooling) since 11:00am, at 11:20am. 83F at 11:57am. Employees put hot trays of food underneath trays of food that have already started cooling process, causing temperature of foods to rise. Educated operator on proper storage of foods for proper cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at bar hand wash sink, facing guest bathrooms.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting rop without approved HAACP plan and variance. Establishment packages raw salmon, thawed, in regular bags; stores fish inside walk in freezer. Educated operator on HAACP plan and variance requirements. Operator discarded fish. Emailed special process guidance to operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.