LUCKY FISH BEACH BAR & GRILL

Name: LUCKY FISH BEACH BAR & GRILL
Address: 65 N BEACH RD, DANIA BEACH, FL, 33004, US
Rating: 55.1

65 N BEACH RD, DANIA BEACH, FL 33004

License #1626237

🦞 Seafood ℹ️

55.1 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 2 findings · 2 critical

Routine - Food

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Quick take

LUCKY FISH BEACH BAR & GRILL in DANIA BEACH currently holds an InspectFL Health Score of 55.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 35 total violations — 17 critical, 9 major, 9 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 27, 2025

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

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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LUCKY FISH BEACH BAR & GRILL 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees handbags stored on shelf over prep table in back prep room in kitchen. Manager removed handbags from shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar. Manager provided sign at handwashing sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting shredded lettuce on tacos without gloves. Educated employee on wearing gloves with ready to eat food. Employee put on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in flip top, # 3 . Manager moved raw fish to bottom shelf.
[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. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1), ICE BATH // Raw Chicken (64F - Cold Holding); Raw Shrimp (72 F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in walk in cooler and moved to pan with ice on prep table. Food stored for approximately 1 hour on prep table. Advised manager to place foods back in walk in cooler to quick chill. Food was moved back to walk in cooler. 2). In flip top cooler # 2, Shredded Cheese (46F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in walk in cooler and moved to flip top cooler on cook line and held for approximately 1 hour. Food was moved back to walk in cooler.
[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. Wiping cloth chlorine sanitizer in bucket reading over 200 ppm. Manager corrected sanitizer to 100 ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar. Manager provided paper towels.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in cook line, wearing a bracelet and watch, after manager instructed, employee removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Rear kitchen-sanitizer bucket on prep table, employee placed under shelf.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table in rear kitchen, employee removed and placed inside sanitizer bucket
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies around cook line, not landing in food. Employee killed flies, cleaned and sanitized area. Observed door to outside dinning room open. Employee closed the door.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (57F - Cold Holding), per employee eggs on station 3 hours ago, observed eggs container on low ice, employee added more ice to fill up the container for a quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station-eggs batter (60F - Cold Holding), observed container stored on low ice, employee added ice to cover the container
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food hot held for two hours. Grill station-; grilled onions (110F - Hot Holding); grilled mushrooms (101F - Hot Holding); grilled peppers (100F - Hot Holding), per employee food can not be in High temperature, advised operator to placed food on time procedures with the proper procedures form.
[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. Poster emailed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line- garbage can in front, employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided
[31B-03-4] No soap provided at handwash sink. Bar area- employee provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Bar area-spray bottle container sanitizer, employee labeled.