DirtyFLRestaurant Inspection Data

WESTIN FORT LAUDERDALE BEACH RESORT

With 7 inspections documented, WESTIN FORT LAUDERDALE BEACH RESORT maintains a 2.0/5 food safety rating in FORT LAUDERDALE. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

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

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13659589

Met Inspection Standards

1 high

  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed (2) 6 pounds 14 ounces can of black beans. - From follow-up inspection 2026-03-26: At time of callback inspection not observed**Complied**

3/25/2026· 3w ago

Visit ID: 13544926

Follow-up Inspection Required

8 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed (2) 6 pounds 14 ounces can of black beans.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher 0 Ppm chlorine. Technician was working on machine at time of inspection.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed 1 moldy lime in box of limes.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in protein walk-in raw fish stored over a container of crab salad. Chef stored correctly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in protein walk-in raw chicken stored over raw beef. Chef stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on sauté flip top diced tomatoes (47F - Cold Holding); chopped ham (47F - Cold Holding); cooked corn (47F - Cold Holding); nova (47F - Cold Holding); Canadian bacon (47F - Cold Holding); chopped turkey (48F - Cold Holding); sauté onions (48F - Cold Holding); sauté peppers (48F - Cold Holding); shredded cheese (48F - Cold Holding) per chef items out of temperature less than 2 hours. Cooler not working properly . Cooked placed items on ice. . **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on hollandaise sauces on cook line. Per chef items placed less than 2 hours prior to inspection. Chef time marked 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 beef (118-128F - Hot Holding) on cook line per chef held out of temperature less than one hour. Chef reheated. Rechecked 181F Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Bain Marie stored in hand washing sink by coffee station. Executive Chef removed. Corrected On-Site

10/9/2025· 6mo ago

Visit ID: 10919524

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-32-5:Basic - Ceiling tile shows damage or is in disrepair. Dish room.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Operator stored properly. Corrected On-Site
  • 01B-01-4:High Priority - Dented #10 can mandarin oranges present. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area - mashed potatoes (125-135F - Hot Holding). Per operator holding less than 1/2 hour. Operator immediately moved item to oven to reheat. **Corrective Action Taken**

3/27/2025· 1y ago

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on prep table with clean equipment and dry goods. Operator removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08B-12-5:Basic - Stored food not covered. Walk in freezer #2 - ice cream - operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw shell eggs stored over ready-to-eat cheesecake. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/6/2024· 1y 5mo ago

2 high, 2 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Condensate line from pastry walk in cooler draining onto floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat pickles. Operator stored all items properly. 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. Holding unit - fish (103-112F - Hot Holding). Per operator holding less than an hour. Operator moved to oven to reheat. **Corrective Action Taken**

3/27/2024· 2y ago

Visit ID: 8468300

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer around condensing fans.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored over ready to eat pickles in walk in cooler. Operator stored all items properly. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

8/9/2023· 2y 8mo ago

Visit ID: 8359282

Met Inspection Standards

2 high, 2 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Damaged wall next to entrance of prep cooler. Repeat Violation
  • 22-08-4:Basic - Interior microwave has accumulation of black substance/grease/food debris.
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized food pan without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs in same container as cheese and ready to eat Canadian bacon. Operator stored all items properly. Corrected On-Site