Tryp by Wyndham Maritine Hotel
2161 W State Rd 84, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624565
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 15 complaint inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic-26
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Large Pan- Ham (50°F - Cold Holding); Cooked Sausage pieces (51°F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Observed the pans stored in a large pan with light ice. Chef add more ice to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fryer- ; Cooked Potatoes (104°F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw ground beef stored above container of ham in walk in cooler. Chef inverted
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food..
Employee handled raw to ready to eat. Employee changed gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
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.
No chlorine or quaternary test kits.
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sinks in kitchen.
Provided during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Cases of meat stored on floor in Walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths stored on prep tables at coffee station. Employee stored in sanitizer solution during inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in dirty water.
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.