COURTYARD BISTRO
5001 N FEDERAL HWY, Fort Lauderdale FL 33308
Last inspected Mar 11, 2026 · 7 visits since October 2023
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooking area - True - French toast batter with carton eggs (46-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Poking area - True - Raw pork bacon stored over/not properly separated from ready-to-eat pasteurized carton eggs. Operator stored all items properly.
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. Cooking area - True - French toast batter with carton eggs (46-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooking area - True - French toast batter with carton eggs (46-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Buildup of food debris/soil residue on equipment door handles, tops of drawers and gaskets - cookline cold holding units.
Show the remaining 1 finding ▾
Equipment in poor repair. Cookline flip top - bottom left drawer not closing tightly.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Water draining onto floor surface from 3 compartment sink pipe.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat carton eggs in Cookline reach in cooler. Operator stored all items properly.
Spray hose at dish sink lower than flood rim of sink. Triple sink in back prep room.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quay 400ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. On cook line by hand wash sink, spray bottle not labeled with common name
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean cutting boards stored next to hand sink by triple sink - stored under soap dispenser.
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.