DirtyFLRestaurant Inspection Data

SEA LORD HOTEL & SUITES

Food safety records indicate SEA LORD HOTEL & SUITES in FORT LAUDERDALE has 10 inspections with a 2.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 10 reports on file

4140 EL MAR DR

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13497786

Met Inspection Standards

2 high, 2 int, 1 basic

  • 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. Cookline flip top - 2 packs of fish - unopened. Reviewed proper procedures. See stop sale.
  • 08A-04-5:High Priority - Cookline - glass door low boy - Raw shell eggs stored over or with unwashed mushrooms. Operator stored all items properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline flip top - 2 packs of fish - unopened. Reviewed proper procedures. See stop sale.
  • 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. Operator began updating menus during inspection. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

8/19/2025· 6mo ago

Visit ID: 10917928

Met Inspection Standards

1 high, 1 basic

  • 24-05-4:Basic - Clean Togo containers on storage rack not stored inverted or in a protected manner.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at cookline; raw chicken over ready to eat milk, Standing reach in cooler raw shell eggs over ready to eat bell peppers. operator stored properly. Corrected On-Site

5/15/2025· 10mo ago

Visit ID: 10771494

Met Inspection Standards

2 high, 1 int

  • 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. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink and sanitizer buckets.

3/31/2025· 11mo ago

2 basic

  • 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.

3/31/2025· 11mo ago

1 high

  • 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**

2/3/2025· 1y 1mo ago

3 high, 1 basic

  • 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

5/2/2024· 1y 10mo ago

Visit ID: 8665476

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

5/1/2024· 1y 10mo ago

Visit ID: 8608737

Follow-up Inspection Required

6 high, 3 int, 1 basic

  • 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

2/9/2024· 2y 1mo ago

Visit ID: 8608403

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

2/8/2024· 2y 1mo ago

Visit ID: 8361243

Follow-up Inspection Required

4 high, 3 int, 1 basic

  • 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