DirtyFLRestaurant Inspection Data

HILTON FORT LAUDERDALE BEACH RESORT SKYBAR

HILTON FORT LAUDERDALE BEACH RESORT SKYBAR has 5 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

505 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: Visit ID: 10939569

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - vodka sauce - cooling 1/2 hour at 3:15pm (115-119F - Cooling) at 4:10pm 85-101F. At this rate proper cooling will not occur. Observed item in tall plastic container with chill stick. Operator moved to ice bath to epedite cooling. **Corrective Action Taken** Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cookline employee cutting fresh pineapple with bare hands. Reviewed proper procedures and employee washed hands and put on gloves. Corrected On-Site Warning
  • 01C-04-4:Intermediate - Container of raw pre-shucked oysters does not have a proper label. Operator obtained label and attached to product. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna on menu. Operator began updating menus during inspection. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan submitted. Establishment only sous vide raw beef. OPQ asked that plan be resubmitted outlining procedures establishment is performing. Warning

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10736784

  • N/A:No Violations Were Observed

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10736931

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Prep area - Continental unit - Raw shell eggs stored over ready-to-eat deli meats. Operator stored all items properly. 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. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area. See stop sale.

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8728341

  • 12A-13-4:High Priority - Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Reduced packaged fish prepared on site date marked 12-1 and thawed in cook line flip top. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large bar - blue cheese olives (65F). Per operator item placed out less than an hour ago. Item not prepped or portioned today. Operator moved to reach in to quick chill. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP fish and beef. Warning

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8102398

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Operator to provide signage for customer restrooms. Corrected On-Site