Hilton Fort Lauderdale Marina Banquet Kitchen and Cafe
1881 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1611769
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 Sep 23 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 23, 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 priority1
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 Right side flip top/lower cooler-; sliced tomatoes (50°F - Cold Holding); sliced yellow cheese (51°F - Cold Holding); cut lettuce (48°F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill, and moved to cold holding working unit.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. June/2026.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Dishwasher machine is out of service, maintenance manager stated parts have been ordered, expected time of arrival 3 weeks. Restaurant has three compartment sink set up.
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. Cook line- Right side-lower cooler/ flip top not keeping time temperature food to 41°F and below.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mop sink no water provided.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Soiled mop sink, multiple supplies inside mop sink. Mop sink in front of clean glasses racks and next to Storage of utensils.
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.