CAMBRIA HOTEL FORT LAUDERDALE BEACH
2231 North Ocean Boulevard
Fort Lauderdale, Florida, 33305
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection Date: 6/17/2025
Inspection #: Visit ID: 10860583
- 14-69-4:Basic - Ice buildup in walk-in freezer.
Inspection Date: 2/13/2025
Inspection #: Visit ID: 10737683
- N/A:No Violations Were Observed
Inspection Date: 12/9/2024
Inspection #: Visit ID: 8881387
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Observed clean pots, pans, containers not inverted on clean rack.
- 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 just removed from freezer, still in reduced oxygen package. Operator removed to correct. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed cases of food directly on the floor in walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed knife rack with build up of food debris. Operator cleaned and sanitized. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean storage shelf. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of take out box's stored directly on kitchen floor.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator could not readily provide test kit for Quaternary sanitizer. Provided later. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Thomas Snell GM. Expired. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two of three towel dispensers in kitchen not operating. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf no date mark. Per operator, made 36 hours prior.
Inspection Date: 9/5/2024
Inspection #: Visit ID: 8721088
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice buckets stored directly on floor.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at clean pan shelves.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sterno stored over canned goods in dry storage.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dishwasher blocked with dustpan
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit provided to test with. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. In grab an go reach in cooler.
- 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. Operator posted. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cheese sauce, oatmeal more than 30 hours, no date mark per operator.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear all purpose cleaner. Operator labeled. Corrected On-Site
Inspection Date: 2/23/2024
Inspection #: Visit ID: 8597814
- N/A:No Violations Were Observed
Inspection Date: 1/24/2024
Inspection #: Visit ID: 8504879
- 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.
Inspection Date: 9/20/2023
Inspection #: Visit ID: 8343125
- 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.