CAMBRIA SUITES FORT LAUDERDALE AIRPORT
Southwest 19th Court
Florida, 33004
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Inspection Details:
- 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.
Food safety inspection conducted on 1/21/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 9/9/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 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
Food safety inspection conducted on 9/9/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 5/15/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 5/15/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 9/16/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/15/2023
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 9/15/2023 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).