DirtyFLRestaurant Inspection Data

CAMBRIA SUITES FORT LAUDERDALE AIRPORT

With 8 inspections documented, CAMBRIA SUITES FORT LAUDERDALE AIRPORT maintains a 2.6/5 food safety rating in DANIA. Recent inspections show improving food safety practices.

Southwest 19th Court
Florida, 33004
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13516140

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2025

Inspection #: Visit ID: 10900798

  • 06-09-1:Basic - 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 rop fish thawing in packaging indicating removal upon thawing. Fish is partially frozen. Operator removed from packaging to allow oxygen flow, during inspection. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hand Bag stored above prep table. Operator removed and stored in designated area. 2. Employee phone stored on single serve plates. Employee removed phone and stored correctly. Corrected On-Site Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer. One door low boy freezer next to coffee has ice buildup. Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 86F. Operator place utensils on stove top and heated water to 135F. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven has accumulation of grease and food debris. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw salmon thawing in sink in packaging. Educated operator on proper thawing Methods. Operator placed chicken in refrigerator to thaw. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed fish from packaging changed gloves no hand wash. Educated operator on handwashing procedures. Operator washed hands correctly and put on new gloves. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On top low boy two door cooler - raw shell eggs (57 F - Cold Holding) per operator item was left out for approximately 2.5 hours. Operator placed raw shell eggs in cooler to quick chill. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - 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. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Condiment holder - cheese (53F - Cold Holding); cooked chicken (56F - Cold Holding).Per operator , food not prepped or portioned today; food stored out of temperature for approximately 2.5 hours. Operator put items in ice for quick chill. Corrective Action Taken. 2. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled with black mold like substance. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator doesn't have a thermometer. Warning

Inspection Date: 1/21/2025

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Operator eating in cook line, container of personal food on cutting board in sandwich line. Told operator eating should be done in designated area only. Operator moved from cook line. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top inverted clean plates in cook line. Operator moved phone Corrected On-Site
  • 14-69-4:Basic - Ice buildup in two door true reach-in freezer in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice in low boy cooler in breakfast station in kitchen. Operator moved raw shell eggs to another cooler and stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - 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. True low boy cooler in breakfast station , cooked rice 49F ( cold holding ) held overnight in cooler per cook. Cooked rice made 3 days ago. Operator discarded, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True low boy cooler in breakfast station , cooked rice 49F ( cold holding ) held overnight in cooler per cook. Cooked rice made 3 days ago. Operator discarded, see stop sale.

Inspection Date: 9/9/2024

  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner on shelf in ware washing area. Operator inverted Corrected On-Site Repeat Violation
  • 06-09-1:Basic - 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 in true reach in cooler in cook line. Per operator, packaged fish held less than 4 hours in unit. Operator cut packages during inspection. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage ( bottle water ) container on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved bottle water. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in true low boy cooler in cook line. Operator moved foods to bottom shelf , labeled and stored correctly. Corrected On-Site
  • 36-32-5:Basic - One Ceiling tile shows damage or is in disrepair in dry storage room. Operator changed ceiling tile during inspection. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with garlic bread in true freezer in kitchen. Operator transferred bread into food grade container. Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8501339

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in bar and in dry storage room.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage room. Repeat Violation
  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner at front counter omelette station. Operator inverted Corrected On-Site
  • 06-09-1:Basic - 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 in true reach in cooler in kitchen. Operator cut packages during inspection. Corrected On-Site
  • 10-18-5:Basic - In-use utensil ( knives )stored in sanitizer between uses in cook line. Operator moved knives to be washed rinsed and sanitized. **Corrective Action Taken**
  • 36-34-5:Basic - Light shield soiled above true reach in cooler in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 50F ( cold holding ), ( cheddar cheese 48F cold holding) held less than 4 hours ago at front counter buffet omelette station. Operator placed on ice to quick chill. Per operator cheddar cheese is discarded at end of breakfast. Suggested using time as public health control. Emailed Time as a public health control form. Foods not prepared or portioned today. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. Operator provided Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Beef burgers sold per customer request without consumer advisory. Provided poster to operator, operator posted in bar. Corrected On-Site

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8501856

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room. Warning - From follow-up inspection 2023-09-16: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2023-11-28: Same- **Time Extended**

Inspection Date: 9/16/2023

Inspection #: Visit ID: 8500978

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room. Warning - From follow-up inspection 2023-09-16: Observed at callback inspection same. **Time Extended**
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certification completed from non-Florida approved provider. EFoodTrainer. Warning - From follow-up inspection 2023-09-16: Observed at callback inspection same. 59 day callback set from original 60 day violation. **Time Extended**

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8352062

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True single door reach in cooler, one flat raw shell eggs above container of cut melons. Employee moved eggs to bottom of cooler. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen fliptop lower cooler, FLIPTOP UNIT - UPPER - empty LOWER - rice (51F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked pork (49F - Cold Holding); raw salmon (48F - Cold Holding); raw pork chop (49F - Cold Holding); raw chicken (50F - Cold Holding). Per date mark and employee all items in unit overnight and no items hot held night before to cool down in unit. 2) 2) In cook line by flat top, TRUE 2 DOOR - cooked oatmeal (48F - Cold Holding); cooked pasta (50F - sliced provolone cheese (49F - Cold Holding); shredded cheese (48F - Cold Holding). Per date marks and employee all items in unit overnight and none prepared or hot held day before to cool in unit. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop lower cooler, FLIPTOP UNIT - UPPER - empty LOWER - rice (51F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked pork (49F - Cold Holding); raw salmon (48F - Cold Holding); raw pork chop (49F - Cold Holding); raw chicken (50F - Cold Holding). Per date mark and employee all items in unit overnight and no items hot held night before to cool down in unit. See stop sale. 2) In cook line by flat top, TRUE 2 DOOR - cooked oatmeal (48F - Cold Holding); cooked pasta (50F - sliced provolone cheese (49F - Cold Holding); shredded cheese (48F - Cold Holding). Per date marks and employee all items in unit overnight and none prepared or hot held day before to cool in unit. See stop sale. Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager and employee unable to locate. Warning
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certification completed from non-Florida approved provider. EFoodTrainer. Warning