Alnatour Restaurant
Last inspected: Feb 12, 2026
50
Score
Alnatour Restaurant has been inspected 14 times since 2022. Alnatour Restaurant was last inspected on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
Compared to other Plantation restaurants (averaging 78), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Nov 12, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 5, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across from grill/gyro oven - Raw ground chicken stored directly over raw lamb. Employee stored correctly. Observed at walk in cooler - raw shell eggs stored directly over raw ground beef. Employee stored correctly.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-05: Observed in cooler across from grill/gyro oven - Raw chicken skewer stored directly over raw lamb. Employee stored correctly. **Admin Complaint** **Corrected On-Site**
08A-20-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in preparation/ drink room. **Warning** - From follow-up inspection 2025-08-05: Same **Time Extended**
22-20-5
82
May 28, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across from grill/gyro oven - Raw ground chicken stored directly over raw lamb. Employee stored correctly. Observed at walk in cooler - raw shell eggs stored directly over raw ground beef. Employee stored correctly.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has a couple of thermometers that are not functioning.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at female restroom - spay bottle containing bleach employee labeled spay bottle. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
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. Observed 11 employees certificates expired on 5/6/2025 **Warning**
53B-05-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen in front of meat saw - microwave and warmer oven soiled inside. **Warning**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in preparation/ drink room. **Warning**
22-20-5
58
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 9, 2024
Complaint Full
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Aug 8, 2024
Complaint Full
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed at grill chicken skewers (158F - Cooking) operator place item back on grill to reach 165F **Corrective Action Taken**
03C-44-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000pm after 3 runs. Advised operator to set up triple sink.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small flying insect landing on prepping table and cutting board in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer. Raw chicken (not commercially packaged) stored above packaged of okra.
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. Observed at flip top cooler across from fryer - sliced tomatoes (48F - Cold Holding); raw chicken skewers (46F - Cold Holding); raw beef skewers (48F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for more than 5 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - sliced tomatoes (48F - Cold Holding); raw chicken skewers (46F - Cold Holding); raw beef skewers (48F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for more than 5 hours. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer - cooked chicken (121F - Hot Holding) additionally observed at fryer - kibe beef(108F - Hot Holding) as per operator held out of temperature for approximately 2 hours. Operator raised warmer temperature to bring items back up to 165F.
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bandsaw machine - Personal phone store on top. Additionally observed phone, keys and wallet on shelf above prepping table across from grill. Employee stored properly. **Corrected On-Site**
40-06-5
33
Jun 4, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Apr 1, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw minced beef. Employee removed and stored appropriately. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed yellow rice (54F - Cooling); brown rice (51F - Cooling); lamb (47F - Cooling); lamb and yogurt (46F - Cooling). Per operator, items haven in walk-in cooler since the day prior to inspection but didn't make it to 41F with 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed yellow rice (54F - Cooling); brown rice (51F - Cooling); lamb (47F - Cooling); lamb and yogurt (46F - Cooling) in walk-in cooler. Per operator, items haven in walk-in cooler since the day prior to inspection but didn't make it to 41F with 6 hours. - Observed cooked rice and egg plant (82-87F - Cooling) on rack next to cook line. Per operator, items have been on rack since the day prior to inspection but didn't make it to 41F with 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cheese stored in non food grade bag. Employee removed and stored appropriately. **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to standing cooler at front prep area.
31B-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Food Manager on duty Amira I. expired 12/20/23.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by clean utensil caddy. Employee removed caddy. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of brown rust like debris.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion lettuce salad in walk-in cooler. **Repeat Violation**
14-01-5
Basic - Stored food not covered. Observed grape leave rolls stored uncovered. Employee covered. **Corrected On-Site**
08B-12-5
35
Jan 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk-in cooler Observed walk-in cooler shelves with accumulation of old food debris. **Warning** - From follow-up inspection 2024-01-03: Still observed . **Time Extended**
23-03-4
95
Dec 14, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine strength at 0ppm. Employee advised to use three compartment sink until unit it repaired. Three compartment sink reading 50ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler Observed yellow rice (56F - Cooling). Per operator, item was placed to cool the night prior to inspection but did not make it to 41F within 6 hours. Employee discarded. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler Observed yellow rice (56F - Cooling). Per operator, item was placed to cool the night prior to inspection but did not make it to 41F within 6 hours. Employee discarded. See stop sale. **Corrected On-Site** **Warning**
03D-02-5
Basic - Bowl or other container with no handle used to dispense food. - Kitchen- across from cooking unit. Observed no handle bowl used to dispense salt. Observed no handle bowl used to dispense rice. Employee removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored over unprotected bread next to kitchen entrance. Employee removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Kitchen Observed employee cell phone on prep table next to hand wash sink. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Observed cases of water stored on floor in passage way leading to the back of establishment **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk-in cooler Observed walk-in cooler shelves with accumulation of old food debris. **Warning**
23-03-4
50
Jun 27, 2023
Routine - Food
No violations found.
100
Jul 6, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Frequently Asked Questions
When was Alnatour Restaurant last inspected?
The most recent health inspection at Alnatour Restaurant on file is from Feb 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Alnatour Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Alnatour Restaurant.
How does Alnatour Restaurant compare to other restaurants in Plantation?
Alnatour Restaurant most recently scored 50 out of 100, which is lower than the Plantation average of 78.
Has Alnatour Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Alnatour Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Alnatour Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Alnatour Restaurant inspected?
Based on the inspection history on file, Alnatour Restaurant is inspected around four times per year on average.
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