ATLANTIC HOTEL & SPA - WILD THYME
601 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.567.8038
Last inspected Feb 25, 2026 · 17 visits since September 2023
MAY 25
JUL 25
JUL 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on shelving behind inside bar. Did not observe any land on food or food contact surfaces. Operator began exterminating and cleaning during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,140
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026342 | Jan 21, 2025 | Apr 17, 2025 | $800 |
| 2--2025006562 | Nov 19, 2024 | Feb 13, 2025 | $1,040 |
| 2--2024028520 | Apr 22, 2024 | May 30, 2024 | $700 |
| 2--2023023640 | Apr 3, 2023 | Jun 15, 2023 | $200 |
| 2--2015040109 | Aug 26, 2015 | Oct 13, 2015 | $400 |
Inspection history
17 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. Over the prep sink, loose pills were stored on the shelf. The pills were removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the prep sink, a cellphone was stored on top of seasonings. The phone was removed.
Show the remaining 1 finding ▾
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 133631 exp 9-12-2025, 133632 exp 9-12-2025
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat bacon without washing hands. Reviewed proper procedures and employee washed hands.
Shell eggs in use or stored with cracks or broken shells. Cookline - 3 broken eggs in container with whole raw shell eggs. See stop sale.
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 - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side up plates on breakfast menu.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 133631 exp 9-12-2025, 133632 exp 9-12-2025
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Employee drank personal beverage and then handled clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Walk in cooler - Raw fish stored over ready-to-eat cooked shrimp. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Expo fountain drink nozzles. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu - ahi tuna entree - no asterisk on consumer advisory. Operator began updating menus during inspection..
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Buildup of food debris/soil residue on cookline flip top door handles and doors.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Main dish machine - Final rinse gauge not operating.
Interior of dessert area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
No cold water at cookline hand sink - water too hot to safely wash hands. Water 123F. Operator made adjustments. Both hot and cold faucets properly working.
Several opened employee beverages in expo cold holding unit with food to be served to customers. Operator removed.
Water draining onto floor surface - Under triple sink at left side garbage disposal.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Operator stored all items properly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator corrected.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Poached eggs, hollandaise, pancake batter. Operator filled out time as a public health control form during inspection.
Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
Floor area(s) covered with standing water. Under triple sink.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee entered cookline, put on gloves and began working with food and touching utensils without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 18 small flying insects at inside bar - on shelving containing closed bottles of alcohol and around floor drain. Did not observe any flying insects land on any food or food contact surfaces. Operator began exterminating flying insects during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu - food items properly marked, however asterisk missing on consumer advisory. Brunch menu - eggs Benedict. Reviewed menu updating with operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado.
Ceiling tile missing - above triple sink.
Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning.
Floor area(s) covered with standing water. Around and behind ice machine.
Stored food not covered. Dessert area freezer - ice cream cake stored not covered. Operator covered.
Nov 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on shelving behind inside bar. Did not observe any land on food or food contact surfaces. Operator began exterminating and cleaning during inspection.
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. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters - visibly soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Ramon Maldonado.
Stored food not covered. Ice cream in pantry. Operator covered.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Reviewed Non continuous Cooking. Chef discarded food.
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...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools to measuring hot water sanitizer.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Bowl with no handle used to dispense food in flour. Chef removed bowl.
Working containers of food removed from original container not identified by common name...flour. Chef discarded flour.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/
Faucet/handle not working at plumbing fixture. Cookline - no cold water.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
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 - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - pico (45-46F); sour cream (45-46F); ham (45-46F). Per operator items were pulled approximately 2 hours ago and placed in this unit. 30 minutes later pico (45-46F); sour cream (45-46F); ham (49-50). At this rate ambient cooling will not occur. Operator placed all items on ice to quick chill.
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.
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/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ramon Maldonado. CFM arrived during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler training. Provided Food Employee Reporting Agreement and employees filled out form during inspection.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher - final rinse (Temperature 155F). Operator has triple sink set up for sanitizing. Quat 200ppm.
Buildup of food debris/soil residue on equipment door handles. All cookline reach in units.
Faucet/handle not working at plumbing fixture. Cookline - no cold water.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge.
No conspicuously located ambient air temperature thermometer in holding unit. Left cookline flip top.
Reach-in cooler interior/shelves have accumulation of soil residues. All cookline and pizza area reach in coolers.
Standing water in bottom of reach-in-cooler. Small cookline flip top.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Standing water in walk in cooler. Manager cleaned during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.