SHERATON SUITES CYPRESS CREEK
555 NW 62 ST, Fort Lauderdale FL 33309 · 954-772-5400
Last inspected Oct 14, 2025 · 10 visits since August 2023
DEC 23
OCT 24
JAN 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ 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--2025087772 | Oct 13, 2025 | May 27, 2026 | $200 |
Inspection history
10 visits, newest first
Oct 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Covered waste receptacle not provided in women's bathroom. Employee woman's restroom.
Oct 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on speed rack in walk-in cooler chicken soup (53F - Cooling); marinara (53F - Cooling) per chef cooling since 11:00pm Sunday. See stop sale
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger patties stored over container of mahi in lower flip top cooler. Chef stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Stop Sale issued due to food originating from an unapproved source.3 portions of salmon Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on speed rack in walk-in cooler chicken soup (53F - Cooling); marinara (53F - Cooling) per chef cooling since 11:00pm Sunday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crumble blue cheese (48F - Cold Holding); feta cheese (50-51F - Cold Holding); (50-51F); sour cream (50F - Cold Holding); tzatziki (50F - Cold Holding) sliced American cheese (61F - Cold Holding) per chef items removed from walk-in cooler and placed in holding unit held out of temperature less than 2 hours not portion or prepared today. Items placed in cooler to quickly chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cover container on speed rack in walk-in cooler chicken soup (53F - Cooling); marinara (53F - Cooling)
Spray bottle containing toxic soap cleaner substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In banquet hallway. Employee cleaned and sanitized.
Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Covered waste receptacle not provided in women's bathroom. Employee woman's restroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Atosa reach in freezer accumulation of soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored over individual yogurt cups in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mops wet wet nesting inside mop bucket. Employee stored correctly.
Working containers of food (powdered sugar,flour) removed from original container not identified by common name.
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom. Women's Employee bathroom
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drop off dirty dishes and then handled plate of toasts without washing hands.
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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in freezer raw chicken breast over pork loin not all commercially packaged. Chef stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage links stored over cooked sausage links on speed rack in walk-in cooler. Chef stored correctly. Observed raw chicken stored over cooked spaghetti on speed rack in walk-in cooler. Chef stored correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler flip top open sliced cheese (55F - Cold Holding); diced ham (55F - Cold Holding); per chef item taken from walk-in cooler and placed in unit 1 hour prior to inspection. Not portion or prepared today. Chef closed unit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausages prepared more than 25 hours without date marke. Chef date marked
Spray bottle containing toxic window cleaner substance not labeled dishwasher area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior side of ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and stainless bowls on shelf not inverted. Chef inverted
Covered waste receptacle not provided in women's bathroom. Women's Employee bathroom
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet
In-use ice scoop stored on soiled surface between uses. Banquet areaChef removed and placed in dishwasher area.
In-use wet wiping cloth/towel used under cutting board. On cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of single door reach in cooler have accumulation of soil residues
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket. Chef stored correctly
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over tonic water,club soda and plastic containers of orange juice in walk-in cooler. Operator stored correctly.
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. Observed raw breaded chicken breast over ground beef tube on speed rack in walk-in freezer not all commercially packaged. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 mani fillets 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime. Operator removed and cleaned and sanitized.
Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense rice. Operator removed replaced with scoop with handle.
Equipment in poor repair.gasket torn right side door on flip top next to fryer.
Silverware/utensils stored upright with the food-contact surface up. Operator rewashed and inverted correctly.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior left side.
Equipment in poor repair. Observed right door on flip top cooler styrofoam insulation exposed.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish filet over julienned carrots and raw chicken kabobs over cake in walk-in #2. Operator move items to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw filet mignon over raw salmon and raw chicken kabobs over raw calamari in flip top cooler on cook line. Operator inverted items
Stop Sale issued due to adulteration of food product. Mahi-mahi and salmon
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hummus (58F - Cold Holding); sour cream (56F - Cold Holding); soup (56F - Cold Holding); ranch dressing (52F - Cold Holding); thousand island (62F - Cold Holding); sauerkraut (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler hummus (58F - Cold Holding); sour cream (56F - Cold Holding); soup (56F - Cold Holding); ranch dressing (52F - Cold Holding); thousand island (62F - Cold Holding); sauerkraut (53F - Cold Holding) per operator held in cooler over night not portion or prep today. see stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior left side.
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour. Operator removed.
Commercially processed reduced oxygen packaged mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Equipment in poor repair. Observed right door on flip top cooler styrofoam insulation exposed.
Food stored on floor. Observed box of hamburger patties and chicken wings stored on the walk-in floor. Operator elevated
Silverware/utensils stored upright with the food-contact surface up.
Working containers of food removed from original container not identified by common name. Observed working container of flour removed from original container not identified by common name. Operator labeled
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee washed hands with no soap. Observed employee wash hands with no soap. Operator instructed employee to wash hands with soap.
Handwash sink used for purposes other than handwashing. Observed pieces of vegetable in the kitchen hand washing sink. Operator removed.
No probe thermometer provided to measure temperature of food products. Observed no thermometer on site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table. Employee removed.
Food stored on floor. Observed roast beef on walk-in freezer floor. Operator moved to shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with dried food debris. Operator cleaned.
Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted at server station. Operator inverted containers.
Soiled dry wiping cloth in use. Observed several dry soiled wipe cloths along cook line. Operator designated bucket for soiled cloths.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket with standing water. Operator hung mop and dumped water.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash.
Food contaminated by employees/consumers. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash. See stop sale.
Food prepared with soiled equipment/utensil. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash.
Nonfood-grade containers used for food storage - direct contact with food. Deep freezer- observed ready to eat corn being stored in thank you grocery bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler at cook line- observed raw salmon being stored over ready to eat pasta and cooked chicken.
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. Walk in cooler#1-; cooked ribs (49F); beef patty (49F); salmon (49F); cooked chicken (49F); chicken stock (48F); pasta (50F); salsa (51F); mushroom gravy (51F); mashed potatoes (51F); black beans (52F); marinara (53F); cheddar cheese (53F); clams (53F); raw shrimp (53F); chopped vegetables (53F); cooked rice (54F); macaroni and cheese (54F). Operator stated all food items been in cooler since yesterday. Cold holding unit-; blue cheese (50F); whole shell eggs (51F). Operator stated all items been in cooler since yesterday. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler#1-; cooked ribs (49F); beef patty (49F); salmon (49F); cooked chicken (49F); chicken stock (48F); pasta (50F); salsa (51F); mushroom gravy (51F); mashed potatoes (51F); black beans (52F); marinara (53F); cheddar cheese (53F); clams (53F); raw shrimp (53F); chopped vegetables (53F); cooked rice (54F); macaroni and cheese (54F). Operator stated all food items been in cooler since yesterday. Cold holding unit-; blue cheese (50F); whole shell eggs (51F). Operator stated all items been in cooler since yesterday. See Stop Sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line and dish area storage shelf- observed clean pots and plastic beverage containers being stored not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line cold holding unit- observed employee personal gym bag on steam table.
Open dumpster lid. Operator closed dumpster lid.
Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cold holding unit. Operator removed wiping cloth.
Wet mop not stored in a manner to allow the mop to dry. Mop sink- observed mop wet nesting inside bucket.
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.