17th Street Hotel Operations LLC
1617 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1619921
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection5 high priority (2 fixed by the Sep 17 follow-up, 3 fixed on the spot, 2 repeats), 6 basic (1 repeat)-26
- Administrative complaint on Sep 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
4 cans of coconut milk-13.5 Oz. Each, employee removed to be return to provider.
Fixed on the spot
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°F. Food not prepared or portioned today. 2)lower cooler-; heavy cream (48°F - Cold Holding); cream garlic sauce (46°F - Cold Holding); goat cheese (48°F - Cold Holding), per employee food held in unit, since yesterday.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. 2)lower cooler-; heavy cream (48°F - Cold Holding); cream garlic sauce (46°F - Cold Holding); goat cheese (48°F - Cold Holding), per employee food held in unit, since yesterday, see stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line-liquified butter (98°F - Hot Holding), per employee butter hot held less than two hours, employee discarded at will.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee using gloves started discarding food from TPHC, then removed one glove, opened ice machine, used clean ice scoop to dispense ice, without washing hands first. After manager educated employee in proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Dry goods storage rack- large open bag of corn flakes, employee thigh up bag.
Code 14, Food-contact surfaces designed and maintained: 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. -3 flip tops in cook line -1 two doors reach in cooler in food preparation.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Large ice machine in rear kitchen-Left upper side build up of black like substance, employee cleaned and sanitized
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean equipment storage rack- spoons and fork not inverted, employee storage properly.
Fixed on the spot
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Clean drinking glasses, below hand wash sink, employee removed.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Large coffee filters under storage shelf in expo station-employee inverted.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.