WESTIN BEACH RESORT FORT LAUDERDALE (THE) EMPLOYEE DINING
303 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.467.1111
Last inspected Mar 25, 2026 · 5 visits since August 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in - cheese (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Buffet - cut melon (46-53F). Per operator item prepared almost 5 hours ago. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Buffet - cut melon (46-53F). Per operator item prepared almost 5 hours ago. See stop sale.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No waste receptacle installed at handwash sink provided with disposable towels. By buffet line.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 6 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. Reach in - cheese (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in - cheese (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Buffet area. 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 and reviewed. Operator filled out Time as a Public Health Control form during inspection.
Water draining onto floor surface. Under hand sink by buffet line.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 134738 exp 8-12-2022; 134739 exp 8-12-2022; 134740 exp 8-12-2022
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding unit - pork (115-118F - Hot Holding). Per operator hot holding for less than an hour. Operator placed back in oven to reheat.
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.