SEAFARERS CAFE BY BIG CHEF

Name: SEAFARERS CAFE BY BIG CHEF
Address: 1800 SE 32 ST, FORT LAUDERDALE, FL, 33316, US
Rating: 88.2

1800 SE 32 ST, FORT LAUDERDALE, FL 33316

License #1625973

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.2 Grade B / 100

Solid Health Score

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Quick take

SEAFARERS CAFE BY BIG CHEF in FORT LAUDERDALE currently holds an InspectFL Health Score of 88.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 3 major, 6 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

Clean inspections

Callback visits

Latest clean pass

December 3, 2025

The latest inspection on March 19, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

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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DBPR

*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: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, employee removed.
[32-11-5] Lack of toilet tissue at each toilet. Women bathrooms-4 toilets without toilet tissue. Housekeeping employee replaced all toilet paper.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Panko breaded powder, inside grocery bag, employee removed and placed on food grade bag.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area, build up of pink like substance, employee cleaned and sanitized. Kitchen area, pink like substance, employee cleaned and sanitized.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- stewed beef (45-46F - heated Cooling) per manager cooling overnight. Stop Sale issue.
[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- stewed beef (45-46F - heated Cooling) per manager cooling overnight. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. Handle touching flour, employee removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (110F - Hot Holding), observed container on shelf about stove, per employee food hot held less than two hours. Operator reheated to (165F)

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy cooler// corned beef (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler overnight. See stop sale.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon, partially thawed, inside packaging indicating removal upon thawing in lowboy cooler at cook line. Employee removed fish from packaging to allow oxygen flow.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at front counter. Employee added more sanitizer and corrected to 50ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on cooler door gaskets at cook line.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Emmanuel Calambichis. Certification expired as of 04-08-2020.
[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. Observed lowboy cooler// corned beef (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler overnight. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on hair net and then put on gloves, no hand wash. Employee then grabbed dirty dishes from cook line to dish pit, then begin food prep; no hand wash or glove change. Educated employee on proper hand washing. Employee removed gloves and washed hands.
[01B-07-4] Food with mold-like growth. See stop sale. Observed jug of salsa with mold like growth inside. Operator discarded. See stop sale.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaged in food prep, no certified food manager present at time of inspection.

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