DANIEL'S A FLORIDA STEAKHOUSE

Name: DANIEL'S A FLORIDA STEAKHOUSE
Address: 620 S FEDERAL HWY, FORT LAUDERDALE, FL, 33301, US
Rating: 80.5

620 S FEDERAL HWY, FORT LAUDERDALE, FL 33301

License #1623829

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

80.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DANIEL'S A FLORIDA STEAKHOUSE in FORT LAUDERDALE currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 13 total violations — 2 critical, 5 major, 6 minor.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 included 2 critical violations, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer next to hand washing sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Salad station; drawer unit opened can of redbull stored with containers of sour cream and caviar mix.
[01C-03-4] Oyster tags not marked with last date served.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed.
[53B-13-5] 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.
[11-26-1] 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. Emailed form to operator.
[21-11-4] Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution.
[12A-13-4] Employee handled soiled equipment and utensils and then engaged in handling clean equipment and utensils, without washing hands. Reviewed hand washing and gloves usage with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line cooked pasta (50F - Cold Holding); cooked potatoes (47F - Cold Holding); cooked lobster (43-45F - Cold Holding); raw beef (46F - Cold Holding) items not prepared or portioned today items held in unit less than four hours, operator placed items in walk in cooler to quick chill.

Community reaction

What do locals think?

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Community pulse