SEA LORD HOTEL & SUITES
4140 EL MAR DR, Fort Lauderdale FL 33308 · 954-776-1505
Last inspected Feb 12, 2026 · 10 visits since February 2024
MAY 24
FEB 25
MAY 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections trending up, 47 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024012891 | Feb 8, 2024 | Aug 20, 2024 | $800 |
Inspection history
10 visits, newest first
Feb 12, 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 →
Cookline - glass door low boy - Raw shell eggs stored over or with unwashed mushrooms. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline flip top - 2 packs of fish - unopened. Reviewed proper procedures. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator. Operator began updating menus during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 1 finding ▾
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. Cookline flip top - 2 packs of fish - unopened. Reviewed proper procedures. See stop sale.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at cookline; raw chicken over ready to eat milk, Standing reach in cooler raw shell eggs over ready to eat bell peppers. operator stored properly.
Clean Togo containers on storage rack not stored inverted or in a protected manner.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink and sanitizer buckets.
Mar 31, 2025Inspection 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 ▾
Ceiling soiled with accumulated rust like substance in kitchen above toaster.
Standing water in bottom of reach-in-cooler. -Cookline middle reach in cooler.
Mar 31, 2025Call 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over unwashed produce. -Reach in 2 door reach in cooler; Raw shell eggs stored over unwashed bell peppers.
Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in 2 door reach in cooler; Raw shell eggs stored over washed ready to eat bell peppers. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. -Kitchen hand washing sink. Provided sign to operator.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on.
Food with mold-like growth. See stop sale. In-house vacuum packaged turkey date marked 12.19.23 and cut cantaloupe no date mark with mold like growth. In upright reach in cooler on the left of entrance to kitchen. Gyro slices with mold like growth in left flip top cooler on cook line.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed dishes with soap, then rinsed and air dried dishes without sanitizing.
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. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up. See stop sale
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked sliced Turkey vacuum packaged.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink to the right at entrance to kitchen. Operator provided.
Equipment in poor repair. Left flip top cooler on cook line frozen up, not keeping food cold.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline low boy - raw shell eggs stored over ready to eat butter. 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. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale.
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. Provided handout to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section.
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.