COURTYARD FT LAUDERDALE BEACH
440 S SEABREEZE BLVD, Fort Lauderdale FL 33316 · 305-789-2763
Last inspected Jun 30, 2026 · 12 visits since August 2023
MAR 25
MAY 25
DEC 25
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections trending down, 53 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) and 2) Flip top / lower drawers in cook line
Jun 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd. Attempt.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) and 2) Flip top / lower drawers in cook line
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought a soiled pot to dishwasher area, then changed gloves and grabbed a clean plate to complete customer order. After manager instructed employee, gloves were discarded, employee washed hands and put in new pair of gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd. Attempt.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -1)Flip top-; ham (48F - Cold Holding); turkey (47F - Cold Holding); Poultry (49F - Cold Holding) -2) flip top-; liquid eggs white (50F - Cold Holding); heavy cream (46F - Cold Holding); raw shell eggs (52F - Cold Holding). Per manager food held less than 4 hours. Ice bath added for a quick chill.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Bar area- employee provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine, build up of black like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) and 2) Flip top / lower drawers in cook line
Current Hotel and Restaurant license not displayed. It available on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar area, employee bag on same shelf of single service utensils. Manager removed..
Employee with no hair restraint while engaging in food preparation. Cooker, manager provided hat.
Food stored on floor. Storage area- two containers of cooking oil on floor.
Ice scoop handle in contact with ice. Bat area, employee removed ice scoop.
Opened employee beverage container in a cold holding unit with food to be served to customers. Soda can inside lower freezer- employee removed.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Cook line-lower drawers-raw ahi tuna and portioned cooked ahi tuna, still on reduced oxygen package, per employee tuna thawed overnight, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Lower drawers; marinated raw grouper (47F - Cold Holding); raw beef burger (60F - Cold Holding); steak (52F - Cold Holding); cooked shrimp (49F - Cold Holding), per employee food held overnight, see stop sale.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One gloved employee preparing breakfast orders, touched pants by the side and by the waist, then grabbed toasted bread slice, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Cook line-lower drawers-raw ahi tuna and portioned cooked ahi tuna, still on reduced oxygen package, per employee tuna thawed overnight, 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. Food not prepared or portioned today. Lower drawers; marinated raw grouper (47F - Cold Holding); raw beef burger (60F - Cold Holding); steak (52F - Cold Holding); cooked shrimp (49F - Cold Holding), per employee food held overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Lower drawers; marinated raw grouper (47F - Cold Holding); raw beef burger (60F - Cold Holding); steak (52F - Cold Holding); cooked shrimp (49F - Cold Holding), per employee food held overnight, see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed several food containers open on Tuesday and Wednesday without proper date label.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer device or thermo labels available on site
No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Expo station Cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two compartments cooler- cooked chicken wings prepared on Tuesday, not dated.
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. Cook line-lower drawers-raw ahi tuna and portioned cooked ahi tuna, still on reduced oxygen package, per employee tuna thawed overnight, see stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack next to coffee maker machine in expo station, employee removed
Employee with ineffective hair restraint while engaging in food preparation. Two employees working in cook line.
Food stored on floor. Two boxes of fries on floor, inside walk in freezer- employee removed.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dishwasher, no test available at time of inspection.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, grouper 42°F, held in reduced oxygen package. Operator stated thawed overnight in cooler. Operator discarded.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dishwasher, no test available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels at handwashing sink. Employee supplied paper towels.
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. On cook line, grouper 42°F, held in reduced oxygen package. Operator stated thawed overnight in cooler. Operator discarded. See stop sale
Food stored on floor. In dry storage, fryer oil stored on floor. Operator moved items to shelf.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter in dining room, fruit cups prepared and packaged at establishment does not have proper label.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 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. Observed cookline flip top cooler// roasted tomatoes (53F - Cold Holding); sliced cheese (55F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 4.5 hours. Foods were stored above chill line. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cookline flip top cooler// roasted tomatoes (53F - Cold Holding); sliced cheese (55F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 4.5 hours. Foods were stored above chill line. Stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to kitchen entrance. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside kitchen ice machine. Operator had cleaned and sanitized during inspection.
Commercially processed reduced oxygen packaged grouper and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee coffee stored inside cook line reach in cooler. Employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Wrong chemical was used. Operator discarded and provided quaternary sanitizer at 200ppm.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of yellow slime substance inside ice machine, in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in 94F standing water, at cookline. Operator dumped water.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at front counter, handle in contact with ice. Operator removed.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.