CARL'S SEAFOOD TAMARAC

Name: CARL'S SEAFOOD TAMARAC
Address: 5726 N UNIVERSITY DRIVE, TAMARAC, FL, 33321, US
Rating: 65

5726 N UNIVERSITY DRIVE, TAMARAC, FL 33321

License #1624512

🦞 Seafood ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 4 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARL'S SEAFOOD TAMARAC in TAMARAC currently holds an InspectFL Health Score of 65 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 March 23, 2026. Across those visits, inspectors documented 51 total violations — 21 critical, 16 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 26, 2025

The latest inspection on March 23, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

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Community pulse

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CARL'S SEAFOOD TAMARAC has a rough inspection history. Would you risk it?

F record

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*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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup into reach in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on walls next to oil tank.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS cheese cold held at 44F in flip top cooler. Per operator, cheese transfer to unit 1 hour before the inspection. Operator transfer cheese to freezer for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 130F at front line. Per operator, fish fried 30 minutes prior to the inspection. Operator increase the temperature on the unit.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths on food preparation table not stored in sanitizer solution between use.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2025
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish hot held in front line warmer at 125F. Per operator, fish fried and place in unit 2 hours prior to the inspection. Operator increase the temperature on the unit. -Observed beef patties hot held at 119F at front line warmer. Per operator, patties reheat and place in unit 1 hour before the inspection. Advise operator to increase the temperature on unit for fast reheating.
[41-15-5] 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 chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate food manager available at this time.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
[01B-02-5] 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. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked bananas (129F - Hot Holding); Hot display box; fried fish (110F - Hot Holding) Hot table; cooked bananas (127F - Hot Holding). Per operator foods in units less than 4hrs. Operator pulled all foods to reheat 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked red beans in 2 door cooler
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. In back storage area observed multiple food items stored in direct contact on floor.
[36-24-5] Hole in wall located in back storage area, left side.
[29-08-4] Plumbing system in disrepair. Hand wash sink at kitchen entry, water slow to drain.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket front line steam table 0ppm. Operator added another sanitizing tab to adjust to proper 100ppm
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. Operator disposed of the food. See Stop Sale.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. See Stop Sale.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Commercially packaged foods. Operator unable to determine time on commercially packaged cooked pepper shrimp.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Fried Fish (130F - Hot Holding); cooked fish (126F) in front of store food warmer, warmer temperature too low. Operator reheated both to above 165F and placed in another food warmer. 2)Escabeche sauce hot held at 110F on kitchen stove top, per operator food not left out for more than 4hrs, used to top fish as needed. Operator reheated to 167F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator unable to determine time on commercially packaged cooked pepper shrimp. See stop sale.
[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. A poster was given.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees no manager present. Carla Dixon
[14-16-4] Sneeze guard for front line steam table not smooth, cracked on left side.