Courtyard FT Lauderdale Beach
440 S Seabreeze Blvd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1623647
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)-17
- Safety score83
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 visitOct 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs, changed gloves to complete two customers flat bread orders, without washing hands first. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wearing gloves touched apron shirt , then handle clean plate to prepared customer order, using same gloves. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Quaternary 400*ppm-employee made new solution, quaternary sanitizer at 200 ppm.)
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary sanitizer test kit
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No thermo labels or hot water temperature thermometer available on site.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bar area, spray containing sanitizer, employee labeled.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.