Wyndham Garden FT Lauderdale Airport and Cruise Port

129 North Federal Highway, Dania Beach, FL 33004 · Permanent Food Service · License 1624723

A
Grade A
Safety score 94 of 100
Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Intermediate · 1 other violation

How the score was calculated

  • Starting score100
  • Violations at the Sep 11 routine inspection
    2 intermediate
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

2 violations found
  1. First visitSep 11, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    2 violations found:

    • 2 Intermediate
    What the inspector cited

    Intermediate2

    • Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

      Written procedures not filled out for cut melon bring held on time as a public health control. Emailed to operator

    • Code 11, Employee health: 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.

      One new employee hired less than two months not informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed employee reporting agreement to operator.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food
Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Most cited

Food out of temperature1
Employee health1