SEA LORD HOTEL & SUITES
4140 EL MAR DR
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-34-5:Basic - Ceiling soiled with accumulated rust like substance in kitchen above toaster.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Cookline middle reach in cooler.
Food safety inspection conducted on 3/31/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/31/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-03-31: Observed same **Time Extended**
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/3/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Kitchen hand washing sink. Provided sign to operator. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-04-5:High Priority - Raw animal food stored over unwashed produce. -Reach in 2 door reach in cooler; Raw shell eggs stored over unwashed bell peppers. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in 2 door reach in cooler; Raw shell eggs stored over washed ready to eat bell peppers. Operator stored properly. Corrected On-Site Warning
Food safety inspection conducted on 2/3/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 5/2/2024
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 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
6
Intermediate
3
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Left flip top cooler on cook line frozen up, not keeping food cold. Repeat Violation Admin Complaint
- 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. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on. See stop sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. In-house vacuum packaged turkey date marked 12.19.23 and cut cantaloupe no date mark with mold like growth. In upright reach in cooler on the left of entrance to kitchen. Gyro slices with mold like growth in left flip top cooler on cook line.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed dishes with soap, then rinsed and air dried dishes without sanitizing.
- 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. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up. See stop sale Repeat Violation Admin Complaint
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked sliced Turkey vacuum packaged.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right at entrance to kitchen. Operator provided. Corrected On-Site
Food safety inspection conducted on 5/1/2024 revealed 10 total violations (6 high priority, 3 intermediate, 1 basic).
Inspection on 2/9/2024
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 2/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. Repeat Violation Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline low boy - raw shell eggs stored over ready to eat butter. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
- 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. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. Repeat Violation Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 2/8/2024 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).