DirtyFLRestaurant Inspection Data

MARRIOTT FORT LAUDERDALE NORTH BLUEFIRE BAR AND GRILLE

MARRIOTT FORT LAUDERDALE NORTH BLUEFIRE BAR AND GRILLE in FORT LAUDERDALE has 7 health inspections on record with an overall food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

6650 N ANDREWS AVE

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

10/24/2025· 4mo ago

Visit ID: 13471991

Met Inspection Standards

1 high, 2 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on six burners stove In-use utensil stored in standing water temperature 131F . Operator increased temperature. **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Victory 2 door handles glass
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in victory reach in almond milk (55F - Cold Holding); soy milk (55F - Cold Holding) per operator held out of temperature less than 1 hour. Operator voluntarily discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front of kitchen by coffee machine. Operator replaced Corrected On-Site

7/24/2025· 7mo ago

Visit ID: 10881058

Met Inspection Standards

1 high, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 8 quart plastic containers not properly air-dried on clean rack shelf.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F on cook line. Chef discarded water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve holder soiled with grease, food debris, dirt, slime or dust.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit sausage links (105F - Hot Holding); breakfast potatoes (105-110F - Hot Holding) per chef less than 4 hours. Chef increased temperature of unit **Corrective Action Taken**

11/20/2024· 1y 3mo ago

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line slice American cheese (58F - Cold Holding); slice provolone (58F - Cold Holding) in pan sitting on top of ice per operator out of temperature less than 2 hours. Operator voluntary discarded. Corrected On-Site

8/26/2024· 1y 6mo ago

2 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 81F on cook line. Operator discarded water and brought to dis room. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp and pepper (47-48F - Cold Holding) on speed rack in walk-in cooler. Per manager not prep or prepared today. Item out of temperature unknown. Manager discarded. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red potato (113-118F - Hot Holding) per manager held out of temperature less then 1 hour. Manager voluntarily discarded. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled.

1/30/2024· 2y 1mo ago

Visit ID: 8454213

Met Inspection Standards
  • N/A:No Violations Were Observed

7/26/2023· 2y 7mo ago

Visit ID: 8454151

Met Inspection Standards
  • N/A:No Violations Were Observed

7/25/2023· 2y 7mo ago

Visit ID: 8344300

Follow-up Inspection Required

1 high, 1 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen prep table next to dish machine- observed wiping cloth on prep table. Employee removed wiping cloths. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen dry storage room- observed approximately 20 live flying insects flying around and landing on onions inside plastic bin. Operator discarded onions and live flying insects and sanitized area. . **Corrective Action Taken** Warning