Crowne Plaza Fort Lauderdale
455 SR 84, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1622448
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic-18
- Safety score82
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 8, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee brought soiled container to dishwasher area, came back to kitchen, changed gloves to continue preparing a tray of house potatoes without washing hands first, after instructed employee on 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: Pesticide/insecticide labeled for household use only present in establishment.
Bar area- RAID can under hand wash sink, employee removed.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several containers of food stored inside glass door reach in cooler and walk in cooler prepared 48 hours ago, not date marked. Employee placed date label in 7 containers of prepared food.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Poster emailed to operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bar area, sponge inside and blender in front, employee removed both.
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cook line- spatula on water temperature (78°F) employee removed spatula to be wash and sanitize.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Two employees wearing watches, after manager instructed, employees removed watches.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Service area, cardboard used as a tray to storage coffee cups. Employee removed cardboard, coffee cups brought to dishwasher area to be wash and sanitize
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.
Bar area- front counter-clean glasses not inverted. Employee inverted all glasses.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.