DANIEL'S
620 S FEDERAL HWY STE B, FORT LAUDERDALE, FL 33301
License #1626126
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
DANIEL'S in FORT LAUDERDALE currently holds an InspectFL Health Score of 84.5 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 29, 2026. Across those visits, inspectors documented 15 total violations — 5 critical, 8 major, 2 minor.
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What stands out in this inspection history
The latest inspection on April 29, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.
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What do locals think?
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Would you eat here?
DANIEL'S has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of visibly soiled ice machine. Operator removed.
- [08B-12-5] Stored food not covered. Low boy freezer - prep area - empanadas and chicken nuggets not covered. Operator covered
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - creamed spinach (46-51F); lobster bisque (46-52F). Per operator items prepared last night and held in walk in overnight. Ni items prepped or portioned today. Observed items in tall plastic containers. Reviewed proper cooking procedures. See stop sale.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - creamed spinach (46-51F); lobster bisque (46-52F). Per operator items prepared last night and held in walk in overnight. Ni items prepped or portioned today. Observed items in tall plastic containers. Reviewed proper cooking procedures. 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. Provided handout to operator and operator printed.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooling in tall plastic containers. Reviewed proper cooling.
- [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.
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