Tower Club (the)
1 Financial Plaza, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1607304
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (1 fixed on the spot), 3 intermediate, 5 basic (2 repeats)-25
- Complaint after follow-up on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked potatoes 96°F. The potatoes were moved to the flat top grill to reheat to 165°F and hot hold
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Highest temperature achieved in three attempts was 147.6°F.
Administrative complaint
Intermediate1
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
A quart container in the flour. The container was removed.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
More time given
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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, other than whole meat roast, hot held at less than 135°F.
On the stove, cooked potatoes (88°F - Hot Holding). The potatoes have been out of refrigeration for less than 3 hours. The potatoes were moved to the flat top grill to reheat to 165°F to hot hold.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine not reaching 160°F at the plate as evidenced by the temperature strip not changing color.
Intermediate3
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The ice machine hand wash sink was covered with a trash bag and tape. The sink was then uncovered.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On the hot cook line, a pour bottle of oil was not labeled. The chef labeled the bottle
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
In the cook line flip top cooler, an avocado was cut with the sticker still attached.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In the bin of panko, the measuring cup handle was inside the panko. The cup was rotated to be stored properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the bin of rice flour, a quart container was stored inside and used to dispense the flour. The container was removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Through the kitchen, the floor is bubbling up at the seams
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. On the unit for the hood suppression system, over charged
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.