BIMINI BOATYARD BAR & GRILL

Name: BIMINI BOATYARD BAR & GRILL
Address: 1555 SE 17 ST, FORT LAUDERDALE, FL, 33316, US
Rating: 61.5

1555 SE 17 ST, FORT LAUDERDALE, FL 33316

License #1614343

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.5 Grade F / 100

Failing Health Score

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Quick take

BIMINI BOATYARD BAR & GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 61.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, DBPR recorded 53 total findings; InspectFL has detailed violation rows for 51 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided

Disposition: Administrative complaint recommended
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at bottom of seafood station cooler, 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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse