SONESTA FORT LAUDERDALE - STEEL PAN
999 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.315.1460
Last inspected Mar 12, 2026 · 10 visits since February 2024
MAY 24
OCT 24
APR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At bar area approximately 10 live flying insects. At back soda gun and surrounding area. Did not observe any flying insects land on any food or food contact surfaces. Operator exterminated and removed flies, cleaned and sanitized the area.
★ 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--2025062295 | Jul 25, 2025 | Sep 10, 2025 | $200 |
Inspection history
10 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found. Observed five small flying insects flying in the dishwashing area. Operator eliminated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs; (50F)Egg whites; (50F), iced on the cookline. Ice too low, not reaching the sides of the pans. Employee stated he placed the food on the lineLess then 2. 5 hours ago. Replaced ice and containers. Butter chips 55F, placed on ice 2.5 hours ago, on expo line. Buffet: (Cut melon (46F); Salmon (46F); Turkey (48F), placed on buffet approximately 3 hours ago, per employee. Employee placed on time and will discard in 1 hour.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut melon on expo line cut and placed on ice at 7:30 am, 55F at 9:10 am, 50F at 10:30 am. Operator time marked and will discard at 11:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage; (136F-114F - Hot Holding); Cooked potatoes (127F - Hot Holding); Cooked onions and Peppers (92F), held under two hours over stacked. Employee placed in oven to reheat.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top cooler across from stove Employee removed drinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers on expo line placed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected to 200ppm
Jul 26, 2025□ 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 ▾
Cook line ceiling tiles and Ac vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. 1. Torn gaskets on prep area flip top by grill. 2. Ice buildup up in walk in cooler by circulation fan. 3. Grab and go Mini cooler. 4. Grab and go reach in cooler.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. Water leaking from condensation fan.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Live, small flying insects found At bar area approximately 10 live flying insects. At back soda gun and surrounding area. Did not observe any flying insects land on any food or food contact surfaces. Operator exterminated and removed flies, cleaned and sanitized the area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw beef stored over raw fish. Educated operator on proper storage. Operator stored all items correctly.
Server came to back of kitchen, and dropped off soiled dishes and then picked up plated food without first washing hands. Educated employee on proper handwashing procedure. Employee washed hands.
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. 1. Grab and go area,Berry parfait -(49F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 7-24 and stored in reach in cooler over night. Observed Water leaking from condensation fan. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Grab and go area,Berry parfait -(49F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 7-24 and stored in reach in cooler over night. Observed Water leaking from condensation fan. See stop sale. 2. Expo area ice bath on counter top -Butter pats (58F - Cold Holding); Cream cheese (61F - Cold Holding); Cut melon (57F - Cold Holding). Per operator items placed approximately 3 hours ago. Observed ice / water level too low. Operator increased ice / water solution. One hour later, Butter pats-(40F- Cold holding),Cut melon (42F Cold holding), Cream cheese (40F cold holding). *Corrected on site. 3. Coffee station at grab and go area Whole milk (57F - Cold Holding). Per operator placed was out approximately 3 hours ago. Operator place item on Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar. Operator cleaned and sanitized during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tartare not identified on menu.Operator identified item on menu during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line no paper towels available. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At bar area two unlabeled bottles containing unknown substance. Operator labeled bottled " sanitizer".
Carbon dioxide tanks not adequately secured next to walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cutlery at coffee area not inverted. Operator Properly.
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. Walk in cooler Per operator items was placed in cooler this morning. Reviewed proper procedure with operator. Operator removed from package.
Cook line ceiling tiles and Ac vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At dry storage ingredient rack employee uncovered coffee cup and water bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items At cook line employee book bag stored next to food service hotel pans.
Equipment in poor repair. 1. Torn gaskets on prep area flip top by grill. 2. Ice buildup up in walk in cooler by circulation fan. 3. Grab and go Mini cooler. 4. Grab and go reach in cooler.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. Water leaking from condensation fan.
Silverware/utensils stored upright with the food-contact surface up. Forks at coffee area.
Apr 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary sanitizer 500ppm. Operator adjusted sanitizer. 200 ppm
Handwash sink used for purposes other than handwashing. By reach in freezers, handwashing sink used to dump ice. Discussed with operator that handwashing sinks only for hand washing.
No soap provided at handwash sink. On cook line, soap dispenser not producing product. Batteries dead on machine. Operator replaced battery
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line and dry storage area, ceiling tiles soiled with dust.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 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. Dishwasher (Temperature 142F). Operator set up triple sink for sanitizing. Quaternary 400ppm.
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 - main flip top - yogurt (50F); mashed potatoes (50F); cream (65F); sliced cheese (59F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - main flip top - yogurt (50F); mashed potatoes (50F); cream (65F); sliced cheese (59F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - ice bath - liquid eggs (65F); carton egg whites (63F). Per operator items placed out approximately 2 hours ago. No items prepped or portioned today. Operator placed items in time as a public health control.
Handwash sink not accessible for employee use at all times. Sanitizer bucked stored in Cookline hand sink. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - smoked salmon. Reviewed menu updating with operator. Operator updated menus during inspection.
May 17, 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.
Carbon dioxide tanks not adequately secured. By walk in cooler.
May 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Craig Brown.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control Form to operator - operator filled out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured. By walk in cooler.
Ice scoop handle in contact with ice. Bar - crushed ice. Operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority8 Intermediate2 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then picked up ready to eat bacon without washing hands. Reviewed proper hand washing. Cook washed and hands and put on new gloves.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fresh fish that is not frozen prior to vacuum sealing. Reviewed proper process with operator. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina. Operator stated they will fully cook prior to serving in the future. Operator discarded item on site.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink - Quaternary 0ppm). Operator adjusted solution. Quat 400ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fresh fish that is not frozen prior to vacuum sealing. Reviewed proper process with operator. See stop sale.
Handwash sink not accessible for employee use at all times. Handsink by triple sink filled with utensils and food storage items. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Calypso Ceviche Boat on Lunch/Dinner menus. Reviewed menu updating with operator. Operator began updating menus during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area hand sink. Operator replaced.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
No soap provided at handwash sink. Prep area hand sink. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control Form to operator. Operator filled out 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. Operator ROP fresh fish. Reviewed the need for an approved HACCP plan. Operator decided to discontinue the process.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - quat 400ppm.
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.