HYATT HOUSE FORT LAUDERDALE AIRPORT AND CRUISE PORT
90 SW 18 AVE, Dania Beach FL 33004 · 9549220271
Last inspected Oct 24, 2025 · 9 visits since August 2023
AUG 23
MAR 24
SEP 24
JAN 25
OCT 25
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
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 procedure
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test papers.
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test papers.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided.
Cleaned and sanitized equipment or utensils not properly stored. Cleaning equipment storage rack- Silver ware no inverted, employee inverted.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened case of Raw beef burger patties stored over bag of mixed berries inside victory freezer. Operator moved case of raw beef burger patties to lower shelf.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator placed roll of paper towels next to hand washing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Buffet station : cut melons, sausage links, hash browns, milk, scrambled eggs using Time as a public health control without written plan. Emailed written procedures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack over packets of coffee in dry storage area. Operator moved backpack.
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning 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 not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0ppm chlorine. Operator had detergent set up rather than sanitizer solution when empty container was switch earlier. Establishment will be using 3 compartment sink to sanitize dishes until equipment is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler in kitchen, milk 45F (cold holding ) less than 2 hours ago. Operator moved to another reach in cooler to quick chill.
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 procedure
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No Heimlich maneuver/choking sign posted. Emailed poster
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink at 0ppm quaternary. Operator added sanitizer to the proper 200ppm quaternary.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In VICTORY (Double Door)Fruit salad 46F-48F cold holding; Liquid eggs 47F cold holding. Per operator all items in unit more than 24hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In VICTORY (Double Door)Fruit salad 46F-48F cold holding; Liquid eggs 47F cold holding. Per operator all items in unit more than 24hrs. See stop sale.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine final rinse temperature not 180F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf in dry store room area, next to various food items.
Food stored on floor. Box of oranges on floor in dry store room. Operator placed box of oranges on shelf.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature does not reach 160F after 3 attempts.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance around baffle in ice machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed beverage container on Victory upright reach in cooler. Employee removed
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.