ESCAPE LOUNGES
100 TERMINAL DR T3, Fort Lauderdale FL 33315
Last inspected Jun 2, 2026 · 7 visits since July 2023
JUN 24
AUG 24
MAR 25
DEC 25
JUN 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed bodily fluid procedures to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. One 28 oz can roasted peppers on dry goods shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, half flat raw shell eggs directly on top of prepped food items for buffet. Employee moved eggs to separated cooler space.
Handwash sink used for purposes other than handwashing. Employee at bar rinsed mixer containers in hand sink. Reviewed with employees to use dedicated dump/rinse sink only.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Employee labeled as bleach.
Show the remaining 1 finding ▾
Employee personal food not properly identified and segregated from food to be served to the public. In fliptop lower cooler, raw shell eggs for personal use on top of prepped food items for public use. Employee moved to separate cooler.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted carrots (109F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 20 minutes. Operator put foods inside hot bid to reheat to 165F for hot holding.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance inside right side soda gun holder at bar. Bartender cleaned and sanitized.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed unwrapped apples stored at buffet line. Advised operator to wrap fruits displayed for self service.
Ice bucket stored on floor between uses, at bar. Bartender properly stored.
Time/temperature control for safety food thawed in an improper manner. Observed frozen soups being thawed at room temperature, in kitchen. Educated operator on proper thawing methods. Operator put soups inside cooler to thaw.
Aug 20, 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags hanging above food storage.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at bar. Bartender cleaned and sanitized during inspection.
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 handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
Jul 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (50°F - Cold Holding); cut cantaloupe (52°F - Cold Holding) at buffet line. Per operator, foods out of temperature for approximately 15 minutes. Operator turned cold plate temperature down to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg bake (109°F - Hot Holding) at buffet line. Per operator, food out of temp for approximately 15 minutes. Operator turned hot plate temperature up to reheat to 165°F or above.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter at mop sink.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm). Operator remade sanitizer and corrected to 200ppm.
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. Emailed bodily fluid procedures to operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermometer or thermolabels available to test proper temperature of dish machine in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from guest food inside reach in cooler. Operator properly stored.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored laying flat inside bowl at buffet line. Operator properly stored.
Utensils in poor condition. Observed chipped rubber spatula stored at dish machine area in kitchen. Spatula is no longer able to be properly cleaned and sanitized. Operator removed spatula.
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.