TAMARINDO HARBOR SEAFOOD BAR & GRILL

Name: TAMARINDO HARBOR SEAFOOD BAR & GRILL
Address: 1025 N FEDERAL HWY, FORT LAUDERDALE, FL, 33304, US
Rating: 82.2

1025 N FEDERAL HWY, FORT LAUDERDALE, FL 33304

License #1612236

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAMARINDO HARBOR SEAFOOD BAR & GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 82.2 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 March 26, 2026. Across those visits, inspectors documented 19 total violations — 11 critical, 5 major, 3 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on March 26, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw filet mignon stored over unwashed oranges. Operator stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed chef knives stored in handwashing sink next to three compartment sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100Ppm
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara (119-138F - Hot Holding) per operator held out temperature less than one hour. Operator placed on stove to reheat. Observed on cook table chicken stock (104F - Hot Holding) out at room temperature per operator held out of temperature less than 30 minutes. Operator placed on stove to reheat.
[08B-38-4] Food stored on floor. Observed in walk-in cooler a bag of unwashed carrots stored in contact with the floor. Operator elevated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a quart container of heavy cream (51F - Cold Holding) stored in top of the unit in a six pan Per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill.

Disposition: Inspection Completed - No Further Action
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[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. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm.
[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.
[08A-04-5] Raw animal food stored over unwashed produce. Walk in cooler - raw chicken stored over unwashed carrots. Operator stored all items properly.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
[01C-03-4] Clam tags not marked with last date served. Reviewed proper procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.
[01C-06-5] Clams removed from original container for long-term storage. Operator placed shell stock tag with item.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left Cookline flip top - pooled raw shell eggs in top section, over ready to eat cheese and avocado in lower section. Operator stored all items properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - countertop - chicken broth (100F - Hot Holding). Per operator item holding less than 2 hours. Operator immediately moved item to grill to reheat.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse