Courtyard Fort Lauderdale Downtown
721 N Federal Hwy, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1625219
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the well in the center of the cook line, sour cream (52-42°F - Cold Holding). The item has been stored in the well less than 4 hours. The sour cream was returned to the refrigerator to chill and cold hold
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
At the ice machine, the scoop was inside of the blue container which was soiled. The container was removed and cleaned and sanitized
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe.
At the prep table hand wash sink, the drain pipe is disconnected.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Operator printed and posted during the inspection
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.