HILTON GARDEN INN FORT LAUDERDALE SW/MIRAMAR
14501 HOTEL RD, Miramar FL 33027 · 9544387700
Last inspected Mar 2, 2026 · 8 visits since October 2023
OCT 23
SEP 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor, in rear kitchen in front of ice machine. Employee killed, cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030468 | Mar 2, 2026 | Jun 8, 2026 | $400 |
| 2--2024069270 | Sep 30, 2024 | Jan 15, 2025 | $200 |
| 2--2018040176 | Jul 5, 2018 | Aug 17, 2018 | $200 |
Inspection history
8 visits, newest first
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Observed cook loading dirty dishes into dish rack and then remove clean dishware from dish machine, no hand wash. Explained to manager to relay to cook that hands are to be washed before handling clean dishware.
Food with mold-like growth. See stop sale. Observed one cantaloupe with mold like growth, inside walk in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (46F - Cold Holding) inside flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored inside cooler overnight. See stop sale. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F - Ambient Cooling) since 5:00am, at 9:20am. Food did not reach 41F for cold holding within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (46F - Cold Holding) inside flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored inside cooler overnight. See stop sale.
Show the remaining 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. Observed cut tomatoes (47F - Ambient Cooling) since 5:00am, at 9:20am. Food did not reach 41F for cold holding within 4 hours. See stop sale.
Vacuum breaker missing at mop sink splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed empty jug of orange juice stored inside hand wash sink in kitchen, next to ice machine. Employee removed.
Handwash sink used for purposes other than handwashing. Observed cook rinsing egg pan at cook line hand wash sink. Explained to employee to relay to cook that hand wash sinks are for hand washing only.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at left side hand washing sink in kitchen.
Floor soiled/has accumulation of debris. Observed accumulation of grease residue on floor at cook line, next to deep fryers.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle.
Dec 9, 2025□ 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. Not available on site, Thermo-labels or hot water temperature device.
Oct 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Front counter-cut melon (46-50F - Cold Holding), per employee food held less than 4 hours, observed tray in lower ice. Employee ice bath the tray for a quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Employee made new solution, chlorine sanitizer at 100 ppm.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available on site, Thermo-labels or hot water temperature device.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided.
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. One employee preparing breakfast.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- large machine. Employee cleaned and sanitized.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave, next to flip top in cook line. Build up of food spills.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test sanitizer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hood filters in cook line, build up of grease. Right side.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - - 6 flying insects by cleaning equipment storage rack. In dishwasher area. -5 flying insect landing on storage rack ext to single services cups and condiments. -3 flying insects around broken hand wash sink in kitchen area. Outside of kitchen area.
Handwash sink not accessible for employee use at all times. Dishwasher area, complete shutoff of hot and cold water faucets, also observed sink loosing from wall.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line hand wash
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink like substance, in rear kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Missing tile above dishwasher machine.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Cleaning equipment storage rack, observed soiled silver ware cups among clean equipment in dishwasher area.
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. Two packages of salmon, being defrost inside walk in cooler, per employee salmon being defrost this morning, employee removed from reduced oxygen package.
Floor area(s) covered with standing water. Inside walk in cooler.
Hole in or other damage to wall. Broken baseboard below broken hand wash sink in dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter, middle part in cook line.
Single-service articles stored on a soiled surface. Cleaning equipment storage rack, forks and knives stored on soiled container.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef does not have a measuring thermometer device for hot water temperature, neither thermo labels.
Hole in or other damage to wall. In kitchen area, corner of window service, broken base board.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects, around dishwasher room, not contact with food, employee cleaned and sanitized area.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor, in rear kitchen in front of ice machine. Employee killed, cleaned and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-raw shell eggs (51F - Cold Holding), per employee food held less than 4 hours, observed eggs stored on double panel. Employee removed and stored inside lower cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.Prep table in rear kitchen,build up of food debris
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef does not have a measuring thermometer device for hot water temperature, neither thermo labels.
No paper towels or mechanical hand drying device provided at handwash sink. Buffet area, employee provided.
Whole fruit displayed for self-service not wrapped and no utensils provided. Buffet area-5 apples in bowl not wrapped, Employee removed to be be wrapped
Ceiling/ceiling tile shows damage or is in disrepair. -tiles with water damage -6 tiles in rear kitchen- above prep tables. -1 tile above dishwasher machine in dish ware room
Clean utensils or equipment stored in dirty drawer or rack. Knives and forks stored in dirty compartments in cleaning utensils rack.
Floor soiled/has accumulation of debris. Under dishwasher machine, build up of soiled.
Hole in or other damage to wall. In kitchen area, corner of window service, broken base board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under prep table in rear kitchen, storage of cooking equipment, soiled shelf, build up of grease. -under two prep sinks shelf, build up of food debris and grease.
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.