Sea Lord Hotel & Suites
Last inspected: Feb 12, 2026
58
Score
Across the available record, Sea Lord Hotel & Suites has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
58
Aug 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
82
May 15, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant spread (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink and sanitizer buckets.
16-37-1
67
Mar 31, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Standing water in bottom of reach-in-cooler. -Cookline middle reach in cooler.
29-49-6
Basic - Ceiling soiled with accumulated rust like substance in kitchen above toaster.
36-34-5
90
Feb 3, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over unwashed produce. -Reach in 2 door reach in cooler; Raw shell eggs stored over unwashed bell peppers. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in 2 door reach in cooler; Raw shell eggs stored over washed ready to eat bell peppers. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. -Kitchen hand washing sink. Provided sign to operator. **Corrected On-Site** **Warning**
31B-04-4
61
May 2, 2024
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on. See stop sale
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on.
01B-36-5
High Priority - Food with mold-like growth. See stop sale. In-house vacuum packaged turkey date marked 12.19.23 and cut cantaloupe no date mark with mold like growth. In upright reach in cooler on the left of entrance to kitchen. Gyro slices with mold like growth in left flip top cooler on cook line.
01B-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed dishes with soap, then rinsed and air dried dishes without sanitizing.
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked sliced Turkey vacuum packaged.
03G-43-1
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Left flip top cooler on cook line frozen up, not keeping food cold. **Repeat Violation** **Admin Complaint**
14-11-5
29
Feb 9, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline low boy - raw shell eggs stored over ready to eat butter. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. Provided handout to operator. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. **Repeat Violation** **Warning**
14-74-7
39
Feb 3, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in cookline flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - cut cabbage (48F); cheese (48F). Per operator items were held in unit overnight. Observed ice buildup at condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - cut cabbage (48F); cheese (48F). Per operator items were held in unit overnight. Observed ice buildup at condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
03A-02-5
Basic - 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. Cookline - low boy - cut cabbage (48F); cheese (48F). Per operator items were held in unit overnight. Observed ice buildup at condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below.:
14-74-7
61
Dec 2, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Standing water in bottom of reach-in-cooler at cook line- operator cleaned **Corrected On-Site**
29-49-6
67
Frequently Asked Questions
When was Sea Lord Hotel & Suites last inspected?
The most recent health inspection at Sea Lord Hotel & Suites on file is from Feb 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sea Lord Hotel & Suites?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sea Lord Hotel & Suites.
How does Sea Lord Hotel & Suites compare to other restaurants in Fort Lauderdale?
Sea Lord Hotel & Suites most recently scored 58 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Sea Lord Hotel & Suites' inspection record improved over time?
Results have been roughly steady. Inspections at Sea Lord Hotel & Suites have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sea Lord Hotel & Suites means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sea Lord Hotel & Suites inspected?
Based on the inspection history on file, Sea Lord Hotel & Suites is inspected around three times per year on average.
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