QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL

Name: QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL
Address: 1035 SE 17 ST, FORT LAUDERDALE, FL, 33316, US
Rating: 71.8

1035 SE 17 ST, FORT LAUDERDALE, FL 33316

License #1624804

🦞 Seafood ℹ️

71.8 Grade C / 100

Mixed Health Record

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Latest inspection

July 14, 2026 · 3 findings · 2 critical

Complaint Full (follow-up)

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Quick take

QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 71.8 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 July 14, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 4 major, 6 minor.

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Inspections on file

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The latest inspection on July 14, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

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QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL has some meaningful issues on record. Would you still eat here?

C 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

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled mushrooms (99F - Hot Holding); grilled onions (105F - Hot Holding), per employee food hot held less than two hours. Observed double panel on both containers , employee placed on grill flat to reheat, second temperature (180-192F)
[03A-02-5] No food stored in any of the units.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Sushi Station

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food not prepared or portioned today. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lower cooler # 5- ; portioned sausages (50F - Cold Holding); raw shrimp (50F - Cold Holding); breaded snapper (49F - Cold Holding); sour cream (45F - Cold Holding), per employee food held overnight , see stop sale
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display Lower cooler #3 Lower cooler #5
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi display cooler- ; diced salmon (48F - Cold Holding); ground tuna (49F - Cold Holding); crab sticks (48F - Cold Holding) -Lower cooler # 3-; ground tuna (46F - Cold Holding); tempura (47F - Cold Holding). Per employee food held less than 4 hours, food moved to lower freezer for a Quick chill. lower cooler # 5- ; portioned sausages (50F - Cold Holding); raw shrimp (50F - Cold Holding); breaded snapper (49F - Cold Holding); sour cream (45F - Cold Holding), per employee food held overnight , 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. Poster emailed to operator.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched flame cylinder, then open clean container of food without washing hands first, after instructed, employee washed hands.,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled mushrooms (99F - Hot Holding); grilled onions (105F - Hot Holding), per employee food hot held less than two hours. Observed double panel on both containers , employee placed on grill flat to reheat, second temperature (180-192F)
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi Station employee fixed during inspection.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed mahi-mahi fish on dripping water. Employee placed on cold running water.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of white vinegar, employee removed
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi rice- handle touching nice, employee removed.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Sushi Station
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two Conor cut Mellon, inside lower cooler in sushi station, employee removed
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler Lower cooker # 5
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.