HILTON FORT LAUDERDALE BEACH RESORT SKYBAR
505 N FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 305-513-3639
Last inspected Apr 2, 2026 · 9 visits since March 2024
MAR 24
DEC 24
FEB 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 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 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - cooked shrimp (50-55F); raw shucked oysters (55F); cut lettuce (60F). Per operator items held in unit approximately 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - flip top -cooked pasta (44-46F); cooked chicken (48-50F). Per operator items held in unit approximately 2 hours. No items prepped or portioned today. Operator placed items on ice to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on brunch menu. Operator began updating menus during inspection.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - vodka sauce - cooling 1/2 hour at 3:15pm (115-119F - Cooling) at 4:10pm 85-101F. At this rate proper cooling will not occur. Observed item in tall plastic container with chill stick. Operator moved to ice bath to epedite cooling.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cookline employee cutting fresh pineapple with bare hands. Reviewed proper procedures and employee washed hands and put on gloves.
Container of raw pre-shucked oysters does not have a proper label. Operator obtained label and attached to product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna on menu. Operator began updating menus during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan submitted. Establishment only sous vide raw beef. OPQ asked that plan be resubmitted outlining procedures establishment is performing.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Prep area - Continental unit - Raw shell eggs stored over ready-to-eat deli meats. 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. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
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. Bar - server station - blue cheese olives (50-57F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed ice buildup along condensing area.
Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dish Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper procedures and employee washed hands.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Reduced packaged fish prepared on site date marked 12-1 and thawed in cook line flip top. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large bar - blue cheese olives (65F). Per operator item placed out less than an hour ago. Item not prepped or portioned today. Operator moved to reach in to quick chill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP fish and beef.
Mar 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Operator to provide signage for customer restrooms.
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.