TOWER CLUB (THE)
1 FINANCIAL PLAZA, Fort Lauderdale FL 33301 · 954.764.8550
Last inspected Aug 25, 2026 · 11 visits since February 2024
NOV 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs in prep area flip top date marked 2-1-2024. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025041639 | May 5, 2025 | Sep 23, 2025 | $320 |
Inspection history
11 visits, newest first
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine not reaching 160F at the plate as evidenced by the temperature strip not changing color.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove, cooked potatoes (88F - Hot Holding). The potatoes have been out of refrigeration for less than 3 hours. The potatoes were moved to the flat top grill to reheat to 165F to hot hold.
oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. In the bin of rice flour, a quart container was stored inside and used to dispense the flour. The container was removed.
Show the remaining 2 findings ▾
Floors not maintained smooth and durable. Through the kitchen, the floor is bubbling up at the seams
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. On the unit for the hood suppression system, over charged
Aug 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine not reaching 160F at the plate as evidenced by the temperature strip not changing color.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove, cooked potatoes (88F - Hot Holding). The potatoes have been out of refrigeration for less than 3 hours. The potatoes were moved to the flat top grill to reheat to 165F to hot hold.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink not accessible for employee use at all times. The ice machine hand wash sink was covered with a trash bag and tape. The sink was then uncovered.
oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. In the bin of rice flour, a quart container was stored inside and used to dispense the flour. The container was removed.
Floors not maintained smooth and durable. Through the kitchen, the floor is bubbling up at the seams
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bin of panko, the measuring cup handle was inside the panko. The cup was rotated to be stored properly.
Raw fruits/vegetables not washed prior to preparation. In the cook line flip top cooler, an avocado was cut with the sticker still attached.
Working containers of food removed from original container not identified by common name. On the hot cook line, a pour bottle of oil was not labeled. The chef labeled the bottle
Portable fire extinguisher gauge in red zone. For reporting purposes only. On the unit for the hood suppression system, over charged
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw ground meat stored over cooked beef. The items were corrected.
Floor area(s) covered with standing water. On the cook line under and around the floor tiles
Floor tiles in disrepair. Throughout kitchen, tiles peeling up.
Food stored on floor. In dry storage, two buckets of fryer oil were stored on the floor. The items were moved up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bins of sugar and panko, the scoops handle was buried in the food. The scoops were corrected
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler. On the cook line.
Working containers of food removed from original container not identified by common name. On the cook line, a bottle of oil was not labeled. The chef had the bottle labeled.
Oct 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed proper hand washing and employee washed hands.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to 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.
Food not stored at least 6 inches off of the floor. Walk in freezer date- containers of meat and sauces stored on floor. Operator stored properly.
Standing water in bottom of reach-in-cooler. Left Cookline flip top. Operator removed water during inspection.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 vacuum packing corned beef and freezing. Package in walk in freezer date marked 4-16. See stop sale.
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 - Swiss cheese (44-46F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in shallow pan. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - Swiss cheese (44-46F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in shallow pan. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - grill - butter (80-81F - Hot Holding). Per operator item holding approximately 2 hours. Operator placed on time as a public health control. Provided time as a public health control form to operator and reviewed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Liz Bard 3-15-2019, ServSafe. PIC - Lauren Macari
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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 vacuum packing corned beef and freezing. Package in walk in freezer date marked 4-16. See stop sale.
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.
Floor area(s) covered with standing water. Under rubber floor covering on Cookline.
Food not stored at least 6 inches off of the floor. Walk in freezer date- containers of meat and sauces stored on floor. Operator stored properly.
Reach in - prep area - Container of raw pre-shucked mussels does not have a proper label
Standing water in bottom of reach-in-cooler. Left Cookline flip top. Operator removed water during inspection.
May 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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 vacuum packing raw fish, raw chicken and raw beef - holding greater than 48 hours.
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.
Floor area(s) covered with standing water. Cookline - Under rubber matting in front of grill.
Food not stored at least 6 inches off of the floor. Walk in freezer - containers of sauces stored on floor under shelving.
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Corvina in chest freezer - per operator received this morning and vacuum packed on site 2 hours ago. Reviewed proper procedures and operator immediately removed from vacuum.
Server handled soiled dishes and then prepared a beverage - poured a customer a glass of water - without washing hands. Reviewed proper procedures and server washed hands.
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. Chest freezer - 3 packages of tuna 35F still in vacuum, per operator thawed last night and held in refrigerator - this morning placed in chest freezer to refreeze. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manuel Acin 3-3-2020
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 vacuum packing raw fish, raw chicken and raw beef - holding greater than 48 hours.
Oyster tag not marked with last date served. Operator dated.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep hand sink at entrance to kitchen - water 71F.
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. Chest freezer - 3 packages of tuna 35F still in vacuum, per operator thawed last night and held in refrigerator - this morning placed in chest freezer to refreeze. See stop sale.
Floor area(s) covered with standing water. Cookline - Under rubber matting in front of grill.
Food not stored at least 6 inches off of the floor. Walk in freezer - containers of sauces stored on floor under shelving.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler- scoop handle in lobster salad. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at prep area near entrance to kitchen. Water 72F.
Standing water in bottom of reach-in-cooler. Left Cookline flip top and left Beverage Air in expo section.
Waste line missing at soda gun holster. Left bar soda gun.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina in ceviche. Non-exempt fish may not be served raw or undercooked. Chef removed from menu and stated he would keep it off menu until proper product with certification is received.
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 - left flip top - cheese (47-48F); mozzarella (45-48F); butter (44-48F). Per operator items were 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 - left flip top - cheese (47-48F); mozzarella (45-48F); butter (44-48F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non-continuous cooking chicken. Forwarded procedures and application to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Operator updated menus during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at prep area near entrance to kitchen. Water 72F.
In-use ice scoop stored on soiled surface between uses. Main ice machine. Operator stored scoop properly.
Standing water in bottom of reach-in-cooler. Left Cookline flip top and left Beverage Air in expo section.
Waste line missing at soda gun holster. Left bar soda gun.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale...salmon in reach in cooler. Advice to discarded food.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal food stored over/not properly separated from ready-to-eat food...partially cooked chicken above cooked bacon, pork in walk in cooler. Raw chicken above Quno in reach in cooler. Chef properly stored
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. See stop sale...salmon in reach in cooler.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division....partially cooked chicken in walk in cooler. Chef unable to provided written procedure.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitation test kit.
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...establishment conducted vacuum package for sea food, poultry cook / raw without HACCP PLAN
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored over ready to eat cooked pasta in walk in cooler. All items properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs in prep area flip top date marked 2-1-2024. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs in prep area flip top date marked 2-1-2024. See stop sale. 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. 5 ea - ROP 5-6oz packs in lower section of prep area flip top. See stop sale.
Buildup of food debris/soil residue on left cookline drawer unit gaskets.
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. 5 ea - ROP 5-6oz packs in lower section of prep area flip top. See stop sale.
Food stored on floor. Walk in cooler - Containers of raw potatoes and raw onions stored on floor. Walk in freezer - food items and sauces stored on floor under shelving.
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.