CAMBRIA SUITES FORT LAUDERDALE AIRPORT
141 NW 19 CT, Dania FL 33004
Last inspected Jul 24, 2026 · 10 visits since September 2023
SEP 24
JAN 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True low boy cooler in breakfast station, cooked rice 49F ( cold holding ) held overnight in cooler per cook. Cooked rice made 3 days ago. Operator discarded, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017049619 | Oct 2, 2017 | Nov 29, 2017 | $200 |
Inspection history
10 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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. On cook line, cooked chicken and shredded cheese Not time marked. Employee stated held out less than two hours. Employee marked time.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee phone stored on top of toaster on cook line. Employee removed phone
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. In reach in cooler, raw shell eggs stored over unwashed grapes and half and half. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shredded cheese (56F - Cold Holding); cooked chicken (64F - Cold Holding). Operator stated held less than 2 hours. Discussed with operator to start time as a public health control.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, by dishwasher, paper towels unable to dispose.
No Heimlich maneuver/choking sign posted. Emailed poster to operator
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed fish from packaging changed gloves no hand wash. Educated operator on handwashing procedures. Operator washed hands correctly and put on new gloves.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On top low boy two door cooler - raw shell eggs (57 F - Cold Holding) per operator item was left out for approximately 2.5 hours. Operator placed raw shell eggs in cooler to quick chill.
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. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Condiment holder - cheese (53F - Cold Holding); cooked chicken (56F - Cold Holding).Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2.5 hours. Operator put items in ice for quick chill. Corrective Action Taken. 2. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled with black mold like substance.
No probe thermometer provided to measure temperature of food products. Operator doesn't have a thermometer.
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. Observed rop fish thawing in packaging indicating removal upon thawing. Fish is partially frozen. Operator removed from packaging to allow oxygen flow, during inspection.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hand Bag stored above prep table. Operator removed and stored in designated area. 2. Employee phone stored on single serve plates. Employee removed phone and stored correctly.
Ice buildup in reach-in freezer. One door low boy freezer next to coffee has ice buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 86F. Operator place utensils on stove top and heated water to 135F.
Interior of oven has accumulation of grease and food debris.
Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw salmon thawing in sink in packaging. Educated operator on proper thawing Methods. Operator placed chicken in refrigerator to thaw.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice in low boy cooler in breakfast station in kitchen. Operator moved raw shell eggs to another cooler and stored correctly.
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. True low boy cooler in breakfast station, cooked rice 49F ( cold holding ) held overnight in cooler per cook. Cooked rice made 3 days ago. Operator discarded, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True low boy cooler in breakfast station, cooked rice 49F ( cold holding ) held overnight in cooler per cook. Cooked rice made 3 days ago. Operator discarded, see stop sale.
Employee eating in a food preparation or other restricted area. Operator eating in cook line, container of personal food on cutting board in sandwich line. Told operator eating should be done in designated area only. Operator moved from cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top inverted clean plates in cook line. Operator moved phone
Ice buildup in two door true reach-in freezer in kitchen.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with garlic bread in true freezer in kitchen. Operator transferred bread into food grade container.
Clean plates not stored inverted or in a protected manner on shelf in ware washing area. Operator inverted
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 in true reach in cooler in cook line. Per operator, packaged fish held less than 4 hours in unit. Operator cut packages during inspection.
Employee beverage ( bottle water ) container on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved bottle water.
Employee personal food not properly identified and segregated from food to be served to the public in true low boy cooler in cook line. Operator moved foods to bottom shelf, labeled and stored correctly.
One Ceiling tile shows damage or is in disrepair in dry storage room. Operator changed ceiling tile during inspection.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 50F ( cold holding ), ( cheddar cheese 48F cold holding) held less than 4 hours ago at front counter buffet omelette station. Operator placed on ice to quick chill. Per operator cheddar cheese is discarded at end of breakfast. Suggested using time as public health control. Emailed Time as a public health control form. Foods not prepared or portioned today.
No paper towels or mechanical hand drying device provided at handwash sink in bar. Operator provided
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Beef burgers sold per customer request without consumer advisory. Provided poster to operator, operator posted in bar.
Carbon dioxide/helium tanks not adequately secured in bar and in dry storage room.
Ceiling/ceiling tile shows damage or is in disrepair in dry storage room.
Clean plates not stored inverted or in a protected manner at front counter omelette station. Operator inverted
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 in true reach in cooler in kitchen. Operator cut packages during inspection.
In-use utensil ( knives )stored in sanitizer between uses in cook line. Operator moved knives to be washed rinsed and sanitized.
Light shield soiled above true reach in cooler in kitchen.
Nov 28, 2023□ 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room.
Sep 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certification completed from non-Florida approved provider. EFoodTrainer.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In True single door reach in cooler, one flat raw shell eggs above container of cut melons. Employee moved eggs to bottom of cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen fliptop lower cooler, FLIPTOP UNIT - UPPER - empty LOWER - rice (51F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked pork (49F - Cold Holding); raw salmon (48F - Cold Holding); raw pork chop (49F - Cold Holding); raw chicken (50F - Cold Holding). Per date mark and employee all items in unit overnight and no items hot held night before to cool down in unit. 2) 2) In cook line by flat top, TRUE 2 DOOR - cooked oatmeal (48F - Cold Holding); cooked pasta (50F - sliced provolone cheese (49F - Cold Holding); shredded cheese (48F - Cold Holding). Per date marks and employee all items in unit overnight and none prepared or hot held day before to cool in unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop lower cooler, FLIPTOP UNIT - UPPER - empty LOWER - rice (51F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked pork (49F - Cold Holding); raw salmon (48F - Cold Holding); raw pork chop (49F - Cold Holding); raw chicken (50F - Cold Holding). Per date mark and employee all items in unit overnight and no items hot held night before to cool down in unit. See stop sale. 2) In cook line by flat top, TRUE 2 DOOR - cooked oatmeal (48F - Cold Holding); cooked pasta (50F - sliced provolone cheese (49F - Cold Holding); shredded cheese (48F - Cold Holding). Per date marks and employee all items in unit overnight and none prepared or hot held day before to cool in unit. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager and employee unable to locate.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certification completed from non-Florida approved provider. EFoodTrainer.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dry store room.
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.