DirtyFLRestaurant Inspection Data

ATLANTIC HOTEL & SPA - WILD THYME

With 11 inspections documented, ATLANTIC HOTEL & SPA - WILD THYME maintains a 2.3/5 food safety rating in FORT LAUDERDALE. Food safety practices have remained consistent.

601 N FORT LAUDERDALE BEACH BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13462191

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline - 3 broken eggs in container with whole raw shell eggs. See stop sale. 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. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side up plates on breakfast menu. Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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. Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 133631 exp 9-12-2025, 133632 exp 9-12-2025

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10933080

  • 23-24-4:Basic - Buildup of food debris/soil residue on cookline flip top door handles and doors.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Main dish machine - Final rinse gauge not operating.
  • 22-08-4:Basic - Interior of dessert area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site
  • 29-09-4:Basic - No cold water at cookline hand sink - water too hot to safely wash hands. Water 123F. Operator made adjustments. Both hot and cold faucets properly working. Corrected On-Site
  • 12B-13-4:Basic - Several opened employee beverages in expo cold holding unit with food to be served to customers. Operator removed. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface - Under triple sink at left side garbage disposal.
  • 12A-05-4:High Priority - Employee drank personal beverage and then handled clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Walk in cooler - Raw fish stored over ready-to-eat cooked shrimp. Operator stored all items properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo fountain drink nozzles. Operator cleaned during inspection. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu - ahi tuna entree - no asterisk on consumer advisory. Operator began updating menus during inspection. . **Corrective Action Taken** Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10836022

  • 06-09-1:Basic - Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under triple sink. Repeat Violation
  • 12A-02-4:High Priority - Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
  • 08A-20-5:High Priority - Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Operator stored all items properly. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator corrected. Corrected On-Site Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Poached eggs, hollandaise, pancake batter. Operator filled out time as a public health control form during inspection. Corrected On-Site

Inspection Date: 1/22/2025

  • 29-09-4:Basic - - From initial inspection : Basic - Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning. Warning - From follow-up inspection 2025-01-22: Observed same. **Time Extended**

Inspection Date: 1/21/2025

  • N/A:No Violations Were Observed

Inspection Date: 1/21/2025

  • 36-36-4:Basic - Ceiling tile missing - above triple sink. Warning
  • 29-09-4:Basic - Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Around and behind ice machine. Warning
  • 08B-12-5:Basic - Stored food not covered. Dessert area freezer - ice cream cake stored not covered. Operator covered. Corrected On-Site Repeat Violation Warning
  • 12A-16-4:High Priority - Employee entered cookline, put on gloves and began working with food and touching utensils without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning
  • 08B-56-4:High Priority - Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 18 small flying insects at inside bar - on shelving containing closed bottles of alcohol and around floor drain. Did not observe any flying insects land on any food or food contact surfaces. Operator began exterminating flying insects during inspection. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu - food items properly marked, however asterisk missing on consumer advisory. Brunch menu - eggs Benedict. Reviewed menu updating with operator. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado. Repeat Violation Warning

Inspection Date: 11/20/2024

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-20: Observed same. **Time Extended**

Inspection Date: 11/19/2024

  • 08B-12-5:Basic - Stored food not covered. Ice cream in pantry. Operator covered. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on shelving behind inside bar. Did not observe any land on food or food contact surfaces. Operator began exterminating and cleaning during inspection. 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. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters - visibly soiled. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado. Repeat Violation Admin Complaint

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8503885

  • 14-01-5:Basic - Bowl with no handle used to dispense food in flour. Chef removed bowl. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...flour . Chef discarded flour .
  • 03C-91-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Reviewed Non continuous Cooking. Chef discarded food . **Corrective Action Taken**
  • 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...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours . Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food . Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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....not provided any kind of tools to measuring hot water sanitizer.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8503412

  • 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle not working at plumbing fixture. Cookline - no cold water. Warning - From follow-up inspection 2023-09-20: Observed same. **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-09-20: Observed same. **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8358944

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All cookline reach in units. Warning
  • 29-09-4:Basic - Faucet/handle not working at plumbing fixture. Cookline - no cold water. Warning
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left cookline flip top. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cookline and pizza area reach in coolers. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small cookline flip top. 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. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - pico (45-46F); sour cream (45-46F); ham (45-46F). Per operator items were pulled approximately 2 hours ago and placed in this unit. 30 minutes later pico (45-46F); sour cream (45-46F); ham (49-50). At this rate ambient cooling will not occur. Operator placed all items on ice to quick chill. **Corrective Action Taken** Warning
  • 11-27-4:Intermediate - 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 handout to operator. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ramon Maldonado. CFM arrived during inspection. Corrected On-Site Warning
  • 11-26-1:Intermediate - 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 training. Provided Food Employee Reporting Agreement and employees filled out form during inspection. Corrected On-Site Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher - final rinse (Temperature 155F). Operator has triple sink set up for sanitizing. Quat 200ppm. Warning