TOWER CLUB (THE)
1 Financial Plaza
Fort Lauderdale, Florida, 33394
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cookline - Under rubber matting in front of grill. Warning - From follow-up inspection 2025-05-05: Observed same. **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - containers of sauces stored on floor under shelving. Warning - From follow-up inspection 2025-05-05: Observed same. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. Operator vacuum packing raw fish, raw chicken and raw beef - holding greater than 48 hours. Warning - From follow-up inspection 2025-05-05: Raw chicken vacuum packed on site in freezer date marked 3-23, establishment does not have an approved HACCP plan. Admin Complaint
- 53B-05-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-05-05: Observed same. Admin Complaint
Food safety inspection conducted on 5/5/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 3/5/2025
High Priority
3
Intermediate
5
Basic
5
Total
13
Inspection Details:
- 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. Chest freezer - 3 packages of tuna 35F still in vacuum, per operator thawed last night and held in refrigerator - this morning placed in chest freezer to refreeze. See stop sale. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Cookline - Under rubber matting in front of grill. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - containers of sauces stored on floor under shelving. Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler- scoop handle in lobster salad. Operator removed. Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Corvina in chest freezer - per operator received this morning and vacuum packed on site 2 hours ago. Reviewed proper procedures and operator immediately removed from vacuum. Corrected On-Site Warning
- 12A-02-4:High Priority - Server handled soiled dishes and then prepared a beverage - poured a customer a glass of water - without washing hands. Reviewed proper procedures and server washed hands. Corrected On-Site Warning
- 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. Chest freezer - 3 packages of tuna 35F still in vacuum, per operator thawed last night and held in refrigerator - this morning placed in chest freezer to refreeze. See stop sale. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manuel Acin 3-3-2020 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. Operator vacuum packing raw fish, raw chicken and raw beef - holding greater than 48 hours. Warning
- 01C-03-4:Intermediate - Oyster tag not marked with last date served. Operator dated. Corrected On-Site 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
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep hand sink at entrance to kitchen - water 71F. Repeat Violation Warning
Food safety inspection conducted on 3/5/2025 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).
Inspection on 11/14/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Left Cookline flip top and left Beverage Air in expo section. Warning - From follow-up inspection 2024-11-14: Standing water in bottom of Left Cookline flip top cooler. **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Left bar soda gun. Warning - From follow-up inspection 2024-11-14: Observed same. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2024-11-14: Observed same. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at prep area near entrance to kitchen. Water 72F. Warning - From follow-up inspection 2024-11-14: Observed same. **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Main ice machine. Operator stored scoop properly. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Left Cookline flip top and left Beverage Air in expo section. Warning
- 29-17-4:Basic - Waste line missing at soda gun holster. Left bar soda gun. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina in ceviche. Non-exempt fish may not be served raw or undercooked. Chef removed from menu and stated he would keep it off menu until proper product with certification is received. **Corrective Action Taken** Warning
- 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 - left flip top - cheese (47-48F); mozzarella (45-48F); butter (44-48F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cheese (47-48F); mozzarella (45-48F); butter (44-48F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non-continuous cooking chicken. Forwarded procedures and application to operator. Repeat Violation 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. Operator updated menus during inspection. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at prep area near entrance to kitchen. Water 72F. Warning
Food safety inspection conducted on 11/13/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale...salmon in reach in cooler . Advice to discarded food.
- 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.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...partially cooked chicken above cooked bacon, pork in walk in cooler . Raw chicken above Quno in reach in cooler . Chef properly stored Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale...salmon in reach in cooler .
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division....partially cooked chicken in walk in cooler . Chef unable to provided written procedure.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitation test kit.
- 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 conducted vacuum package for sea food , poultry cook / raw without HACCP PLAN
Food safety inspection conducted on 4/17/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).
Inspection on 2/19/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on left cookline drawer unit gaskets.
- 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. 5 ea - ROP 5-6oz packs in lower section of prep area flip top. See stop sale.
- 08B-38-4:Basic - Food stored on floor. Walk in cooler - Containers of raw potatoes and raw onions stored on floor. Walk in freezer - food items and sauces stored on floor under shelving.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored over ready to eat cooked pasta in walk in cooler. All items properly. 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. Hard boiled eggs in prep area flip top date marked 2-1-2024. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs in prep area flip top date marked 2-1-2024. See stop sale. 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. 5 ea - ROP 5-6oz packs in lower section of prep area flip top. See stop sale.
Food safety inspection conducted on 2/19/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).