HILTON FORT LAUDERDALE BEACH RESORT LE MARCHE
505 N FT LAUDERDALE BEACH BLVD 102, Fort Lauderdale FL 33304 · 954.414.2222
Last inspected Mar 25, 2026 · 8 visits since October 2023
APR 24
SEP 24
FEB 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pulled pork date marked 4/6 in pizza reach in cooler. Stop sale issue. Employee discarded Food
★ 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--2024069857 | Sep 30, 2024 | Mar 13, 2025 | $200 |
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. Pizza/salad station. Operator replaced.
Ceiling tile missing/damaged - back prep room.
Equipment and utensils not properly air-dried - wet nesting. Rack by triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter in water 84F. Operator removed.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Employee entered prep area and began working with food - preparing a pitcher of tea - without first washing hands. Reviewed proper hand washing and employees washed hands.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Nicole Rhône
No paper towels or mechanical hand drying device provided at handwash sink. Left side hand sink. Operator replaced.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep area cutting board. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter in water 74F. Operator removed.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Front counter - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm.
No soap provided at handwash sink. Pizza area hand sink. Operator replaced.
Counter - Clean bowls, plates and pizza pans not stored inverted or in a protected manner. Operator stored properly.
Oct 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 117F); Operator stated they would take utensils to Elio's kitchen to wash/sanitize.
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 117F); Operator stated they would take utensils to Elio's kitchen to wash/sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich flip top - chick peas (50F); cut tomatoes (45-46F). Per operator items placed in unit almost 4 hours ago. No items prepped or portioned today. Operator moved items to freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter - cheesecake. Emailed Time as a Public Health Control form to operator and reviewed.
Non-service dog permitted in the premises of the establishment - front counter. Customer left.
Standing water in bottom of reach-in-cooler. Front counter low boy. Operator removed water during inspection.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pulled pork date marked 4/6 in pizza reach in cooler. Stop sale issue. Employee 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....cheeses 45-46F, chicken peas 46F, cut lettuce 45F, cut tomatoes 45F,, fresh mozzarella 47F, hummus 46F, ham 46F, turkey 45F in breakfast flip top reach in cooler and cream cheese 53F, pulled pork 49F, cooked chicken 49-58F, cheeses 51F, eggs white 53F, cream 51F, artichoke 48F, cut cabbage 49F, grilled onion 49F, ham 51F, lasagna 48F in pizza reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheeses 45-46F, chicken peas 46F, cut lettuce 45F, cut tomatoes 45F,, fresh mozzarella 47F, hummus 46F, ham 46F, turkey 45F in breakfast flip top reach in cooler and cream cheese 53F, pulled pork 49F, cooked chicken 49-58F, cheeses 51F, eggs white 53F, cream 51F, artichoke 48F, cut cabbage 49F, grilled onion 49F, ham 51F, lasagna 48F in pizza reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cut melon was cut yesterday, putting portion today date marked today's date. Employee properly date marked.
Interior of oven/microwave has accumulation of black substance/grease/food debris in microwave, employee cleaned.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - grab and go - cut melon - ambient cooling for an hour at 11am (50F - Cooling) at 11:20am 50-51F; yogurt - ambient cooling for an hour at 11am (52F - Cooling) at 11:20am 52-53F. At this rate, proper cooling will not occur. Operator moved items to walk in to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Handwash sink used for purposes other than handwashing. Ice dumped in front counter hand sink. Reviewed proper use of hand sinks.
No soap provided at handwash sink. By triple sink. Operator replaced.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter - utensils in water - 74F. Operator removed. Cooktop - utensils in water - 86F. Operator moved to heat source to heat to at least 135F.
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. Grab and go - Yogurt. Operator labeled during inspection.
Wet wiping cloths stored in detergent and sanitizer mixed together. Front counter. Operator made new solution - only chlorine 100ppm.
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.