HILTON FORT LAUDERDALE BEACH RESORT LE MARCHE
505 N FT LAUDERDALE BEACH BLVD 102
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 24-05-4:Basic - Counter - Clean bowls, plates and pizza pans not stored inverted or in a protected manner. Operator stored properly. Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Front counter - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Pizza area hand sink. Operator replaced. Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 117F); Operator stated they would take utensils to Elio's kitchen to wash/sanitize. Warning - From follow-up inspection 2024-10-07: Per operator, dish machine still not operating. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Admin Complaint
Food safety inspection conducted on 10/7/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/30/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter low boy. Operator removed water during inspection. Corrected On-Site Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 117F); Operator stated they would take utensils to Elio's kitchen to wash/sanitize. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich flip top - chick peas (50F); cut tomatoes (45-46F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. Corrected On-Site Warning
- 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. Front counter - cheesecake. Emailed Time as a Public Health Control form to operator and reviewed. Warning
- 35A-22-5:Intermediate - Non-service dog permitted in the premises of the establishment - front counter. Customer left. Corrected On-Site Warning
Food safety inspection conducted on 9/30/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/22/2024
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 4/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/19/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris in microwave , employee cleaned . Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pulled pork date marked 4/6 in pizza reach in cooler . Stop sale issue . Employee 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....cheeses 45-46F, chicken peas 46F, cut lettuce 45F, cut tomatoes 45F, , fresh mozzarella 47F, hummus 46F , ham 46F, turkey 45F in breakfast flip top reach in cooler and cream cheese 53F, pulled pork 49F, cooked chicken 49-58F , cheeses 51F, eggs white 53F, cream 51F , artichoke 48F, cut cabbage 49F, grilled onion 49F , ham 51F , lasagna 48F in pizza reach in cooler .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheeses 45-46F, chicken peas 46F, cut lettuce 45F, cut tomatoes 45F, , fresh mozzarella 47F, hummus 46F , ham 46F, turkey 45F in breakfast flip top reach in cooler and cream cheese 53F, pulled pork 49F, cooked chicken 49-58F , cheeses 51F, eggs white 53F, cream 51F , artichoke 48F, cut cabbage 49F, grilled onion 49F , ham 51F , lasagna 48F in pizza reach in cooler . Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
- 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...cut melon was cut yesterday, putting portion today date marked today's date. Employee properly date marked. Corrected On-Site
Food safety inspection conducted on 4/19/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 10/24/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter - utensils in water - 74F. Operator removed. Cooktop - utensils in water - 86F. Operator moved to heat source to heat to at least 135F. **Corrective Action Taken**
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - Yogurt. Operator labeled during inspection. Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Front counter. Operator made new solution - only chlorine 100ppm. Corrected On-Site
- 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. Front counter - grab and go - cut melon - ambient cooling for an hour at 11am (50F - Cooling) at 11:20am 50-51F; yogurt - ambient cooling for an hour at 11am (52F - Cooling) at 11:20am 52-53F. At this rate, proper cooling will not occur. Operator moved items to walk in to quick chill. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in front counter hand sink. Reviewed proper use of hand sinks.
- 31B-03-4:Intermediate - No soap provided at handwash sink. By triple sink. Operator replaced. Corrected On-Site
Food safety inspection conducted on 10/24/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).