CAMBRIA HOTEL FORT LAUDERDALE BEACH
2231 North Ocean Boulevard
Fort Lauderdale, Florida, 33305
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
9
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 Mahi Mahi, labeled to remove from reduced oxygen packaging, still sealed, in the state of defrost. Operator punctured ROP. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line cooler gaskets with buildup.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Quaternary test strips available.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns at bar with mold like build up.
- 53A-08-4:Intermediate - No list of certified food service managers available at the establishment. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent measurement available. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance at dish room, perhaps degreaser, not labeled.
Food safety inspection conducted on 1/24/2024 revealed 14 total violations (1 high priority, 9 intermediate, 4 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 cutting boards on cook line coolers, heavily grooved.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 80°F water. Operator removed, cleaned, sanitized, and returned to continuously heated 135°F water. Corrected On-Site Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Observed clogged drain line on bar soda gun. Operator had it cleared and cleaned. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored above ready to eat in tall line cooler. Operator relocated to bottom shelf. Corrected On-Site
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed meatballs and marinara in warmer at 80°F. Per operator, less than 2 hours. Operator moved to stove and corrected by heating to 170°F. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the end of the cook line with towels and equipment inside. Operator removed. **Corrective Action Taken**
- 16-32-5:Intermediate - No test provided for high temperature dishmachine. High temperature dishwashing machine with no independent means of confirming 160°F temperature.
Food safety inspection conducted on 9/20/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).