DANIEL'S A FLORIDA STEAKHOUSE

Name: DANIEL'S A FLORIDA STEAKHOUSE
Address: 620 S FEDERAL HWY, FORT LAUDERDALE, FL, 33301, US
Rating: 72.1

620 S FEDERAL HWY, FORT LAUDERDALE, FL 33301

License #1623829

🥩 Steakhouse ℹ️

72.1 Grade C / 100

Mixed Health Record

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Latest inspection

April 8, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DANIEL'S A FLORIDA STEAKHOUSE in FORT LAUDERDALE currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 26 total violations — 8 critical, 9 major, 9 minor.

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The latest inspection on April 8, 2026 shows 11 observation rows: 3 critical, 4 major, and 4 minor.

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Inspector notes

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Would you eat here?

DANIEL'S A FLORIDA STEAKHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[12B-02-4] Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station.
[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.
[14-69-4] Ice buildup in reach-in freezer next to hand washing sink.
[21-11-4] Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cook line reach in cooler cooked mushrooms 43-51F at 4pm heated cooling since 2pm to 41-49F at 4:42pm. At this rate proper cooling would not occur, operator placed on sheet pan and placed in walk in cooler to quick chill.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed.
[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.
[01C-03-4] Oyster tags not marked with last date served.
[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.