S 3

Name: S 3
Address: 505 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33304, US
Rating: 16.6

505 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33304

License #1623015

16.6 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

S 3 in FORT LAUDERDALE currently holds an InspectFL Health Score of 16.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 77 total violations — 27 critical, 31 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 20, 2026

The latest inspection on October 26, 2026 shows 9 observation rows: 2 critical, 5 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Disposition: Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the sushi station, the sushi rice was not time marked. The rice was prepared at 12:00pm. The rice was then time marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the bar, no water when the hot side is turned off. The cold side is cold water.
[31A-09-4] Handwash sink not accessible for employee use at all times. The ice machine room hand wash sink was blocked by 3 rolling carts. The carts were removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The sink at the ice machine is missing paper towels.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the bar, the hand wash sink is missing the sign.
[31B-03-4] No soap provided at handwash sink. At the bar, the hand sink was missing the soap. The hand sink at the coffee station was missing soap. The hand sink at the ice machine was missing soap. The manager supplied the soap.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. An employee beverage was stored on the expo line counter. The drink was removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In the prep area, the can opener blade was soiled with food debris. The chef has the opener and blade cleaned and sanitized
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, blue cheese stuffed olives (77F - Cold Holding); charred jalapeños (77F - Cold Holding). The items have been at the bar for less than 2 hours. They were not prepped or portioned today. The items were moved to a reach in cooler to chill and cold hold

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 77F. Operator removed.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - 7 six ounce packages cooked short ribs - cooked and sealed 4 days ago. Reviewed proper procedures. 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. Sushi employee cutting raw fish with bare hands. Reviewed proper procedures. Employee washed hands and put on gloves .
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - 7 six ounce packages cooked short ribs - cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale.
[08A-05-6] Sushi Drawers - 1. Raw fish stored over ready-to-eat cooked shrimp. 2. Raw fish stored over ready-to-eat washed avocados. Operator stored all items properly.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. Cookline - left to right - #3 - cut tomatoes - ambient cooling 45 minutes at 11:50am (59-61F - Cooling) at 12:45pm 48-58F. At this rate proper cooling will not occur. Operator moved items to walk in to quick chill. 2. drawers - raw fish - ambient cooling 1 hour at noon (49-50F - Cooling) at 12:55m 53-54F. Observed water accumulated in back of unit. Operator placed items in ice bath to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (95-103F - Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved item to broiler to reheat.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is sous vide short rib. Per OPQ, we have requested the establishment resubmit their HACCP plan outlining the exact products they are vacuum sealing.

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation or other restricted area. At sushi counter, employee has personal food stored on cook line. Operdiscarded food.
[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. In ice room on prep table, employee prepping fresh limes with no gloves. Discussed with employee they must wear gloves while prepping any ready to eat foods. Employee washed hands and put on gloves.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product. 10 lbs of raw salmon
[31A-11-4] Handwash sink used for purposes other than handwashing. At sushi bar, bowl stored in handwashing sink. Operator removed
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. O secondary easing devices for high temp dishwasher.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No appear towels provided at handwashing sink at sushi bar.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink at cook line handwashing sink. Operator supplied soap
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice being held on TIME AS A PUBLIC HEALTH CONTROL . supplied to operator
[41-17-4] Spray bottle containing toxic substance not labeled. In ice room, spray bottle containing sanitizer not labeled. Operator labeled bottle

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back cookline - utensils in water 90F.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Bt dish machine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 50ppm.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. 2 cracked shell eggs in container with raw shell eggs in cookline drawer unit. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi prep - cooked eel - ambient cooling starting at 11:59am (57-62F - Cooling) at 12:40pm 60F. At this rate proper cooling will not occur. Operator moved item to reach in to quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by cart. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By expo drink station. Operator replaced.
[31B-03-4] No soap provided at handwash sink. By expo drink station. Operator replaced.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form to operator and reviewed. Operator filled out during inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Sushi area and cookline.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pantry - drawer unit - raw fish stored over ready to eat cooked vegetables. Sushi area - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (93F - Hot Holding). Reviewed proper hot holding and Time as a Public Health Control. Operator moved to stovetop to reheat.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health Control form during inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator HACCP Plan was submitted 2 weeks ago. Establishment does not have email receipt. Provided email address to operator to resubmit. Establishment is ROP raw meat (beef). Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.

Disposition: Warning Issued
[51-11-4] Carbon dioxide tanks not adequately secured. By mop sink.
[36-73-4] Floor soiled/has accumulation of debris. Under shelving in dry storage room.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. Bar. Operator stored properly.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine. Operator removed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine - Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - Raw shell eggs stored over ready to eat cooked mushrooms. Pantry - drawers - ceviche with raw fish stored over ready to eat berries. Also, raw fish stored over ready to eat corn. Operator stored all items properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - cut tomatoes 45F; low boy drawers - fryer station - cooked chicken (50F); raw chicken (50F); cut cabbage (45-48F). Per operator all items placed in units less than 2 hours ago. No items prepped or portioned today. Advised Operator to move items to freezer to quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - One bar soda gun. Operator cleaned during inspection. - Cookline open top cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trash can pieces. Hand sink by ice machines blocked by large containers of linen. Operator removed.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw beef. Date marked 4-19-2024.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.