UPPERDECK ALE SPORTS GRILL
906 E HALLANDALE BEACH BLVD · HALLANDALE · Broward County · FL 33009-4428
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 9
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. See stop sale. **Warning**
01B-32-4High Priority – Food stored in a container that previously held a toxic substance. Steak seasoning, cilantro stored in direct contact in buckets that once held ware washing machine chemicals. See stop sale. **Warning**
22-57-6High Priority – 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. Dish machine tested at less than 160F. Instructed operator to set up manual sanitization. Operator called for service **Corrective Action Taken** **Warning**
08A-08-5High Priority – Raw animal food stored in same container as ready-to-eat food. Packaged Raw burger stored in same container of pasteurized crab crab cakes in cook line flip top. Operator properly separated **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked chicken in 1 door stainless reach in cooler on cook line, operator reorganized Raw shrimp stored above smoked fish dip in cook line reach in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in drawers under grill reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken with gloved hands then proceed to handle utensils without removing gloves, washing hands and putting on new gloves. Operator instructed employee to remove gloves, wash hands and move utensil to ware washing area **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw conch, raw mahi, raw yellow tail snapper, raw snapper, raw salmon, raw octopus, raw seafood platter with raw scallops, raw shrimp, raw mahi, raw shrimp, all held fully thawed in reduced oxygen packaging which was packaged on site. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side middle flip top: shredded cheese (53F); sour cream (48F); garlic butter (52F); diced cheese (52F). Operator states items have been in unit for 1.5 hours. Operator moved items to walk in cooler to quick chill. Re took temperatures at end of inspection at 45F to 46F. Items not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method, cooked roast beef using a reduced oxygen packaging method. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. **Warning**
03G-50-1Intermediate – 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 packaged raw fish, cut cabbage, cooked roast beef, raw steak using a reduced oxygen packaging method. **Warning**
01C-03-4Intermediate – Oyster tags not marked with last date served. **Warning**
Inspector observations synchronized from DBPR on August 19, 2026 8:14 AM.
Violation category totals
3 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.