🪰526,489 violations tracked across 67 Florida counties

DANIEL'S A FLORIDA STEAKHOUSE

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
73.1 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 73.1 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 16 total violations — 3 critical, 6 major, 7 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
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
16
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [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.
  • [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.
  • [01C-03-4] Oyster tags not marked with last date served.
  • [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.
  • [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.
  • [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.
  • [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.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed.
  • [12B-02-4] Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station.
  • [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?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

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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