THE SEAWATCH RESTAURANT

Name: THE SEAWATCH RESTAURANT
Address: 6002 N OCEAN BLVD, LAUDERDALE-BY-THE-SE, FL, 33308, US
Rating: 76.2

6002 N OCEAN BLVD, LAUDERDALE-BY-THE-SE, FL 33308

License #1607618

🦞 Seafood ℹ️

76.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 5, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE SEAWATCH RESTAURANT in LAUDERDALE-BY-THE-SE currently holds an InspectFL Health Score of 76.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 45 total violations — 16 critical, 11 major, 18 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 27, 2025

The latest inspection on February 5, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

THE SEAWATCH RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[32-04-4] Employee Bathroom located inside establishment - opening into kitchen - not completely enclosed with self-closing door.
[08B-47-4] Food not stored at least 6 inches off of the floor. Walk in cooler - containers of crab claws and raw fish.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - water 91F. Operator increased heat
[29-17-4] Waste line missing at soda gun holster. 1 upstairs bar soda gun.
[12A-20-4] Dish employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands.
[12A-02-4] Emoloyee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
[08A-05-6] Prep area - single door beverage air - Raw fish stored over/not properly separated from ready-to-eat cheese balls. Walk in cooler #2 - Raw lobster tail stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - glass door cooler - tub of butter (49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
[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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
[31B-03-4] No soap provided at handwash sink. By dish machine. 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. Provided form to operator and reviewed.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet.
[36-22-4] Floor area(s) covered with standing water. Next to cookline fryers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Operator posted.
[12A-20-4] Cook washed hands with no soap. Reviewed proper hand washing procedures and cook properly washed hands.
[01B-01-4] Dented cans present. 1. #10 can tomato sauce. See stop sale.
[12A-02-4] Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper handwashing procedures.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to whip face, then proceeded to engage in food preparation. Reviewed proper hand washing procedure and employee washed his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top: Raw oysters over RTE spinach dip. Walk in cooler - raw beef over ready to eat raspberries and raw beef over ready to eat soup. Operator stored all items properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole beef muscle in walk in cooler. Operator stored all items properly.
[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. Provided hand out to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Whipping cloth hand washing bucket located at hand sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline operator replaced.
[31B-03-4] No soap provided at handwash sink. Cookline operator replaced.