Omni Fort Lauderdale Hotel - Leeward Market
1850 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1626196
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 Oct 12 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 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 visitOct 12, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pantry station-; sliced yellow cheese (46°F - Cold Holding); sliced tomatoes (50°F - Cold Holding). Per employee food held less than four hours, observed food stored above the rim line, employee removed food out of temperature and stored inside lower cooker for a quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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, placed hands inside pants pocket, then grabbed a clean spatula to steer cooking tomatoes jam . After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Preparation area- Cleaning brush inside sink , employee removed.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cooking utensils in water temperature (106°F) employee removed and placed in hot water temperature, 145°F
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.