Atlantic Hotel & Spa - Wild Thyme
Last inspected: Feb 25, 2026
67
Score
Inspectors have visited Atlantic Hotel & Spa - Wild Thyme 16 times, with records going back to 2022. Atlantic Hotel & Spa - Wild Thyme was last inspected on Feb 25, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
16
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
67
Nov 4, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
37
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
41
May 9, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cookline flip top, 7 - 6 ounce packages of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package - per operator thawing overnight. See stop sale.
01B-13-4
High Priority - Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm. **Corrected On-Site**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator corrected. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Poached eggs, hollandaise, pancake batter. Operator filled out time as a public health control form during inspection. **Corrected On-Site**
03F-10-5
Basic - Cookline flip top, 7 - 6 ounce packages of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package - per operator thawing overnight. See stop sale.
06-09-1
Basic - Floor area(s) covered with standing water. Under triple sink. **Repeat Violation**
36-22-4
35
Apr 21, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning. **Warning** - From follow-up inspection 2025-01-22: Observed same. **Time Extended**
29-09-4
95
Jan 21, 2025
Routine - Food
No violations found.
100
Jul 17, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Reviewed Non continuous Cooking. Chef discarded food . **Corrective Action Taken**
03C-91-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food . **Admin Complaint**
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...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours . **Admin Complaint**
01B-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools to measuring hot water sanitizer.
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl with no handle used to dispense food in flour. Chef removed bowl. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name...flour . Chef discarded flour .
02D-01-5
39
Sep 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-09-20: Observed same. **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Faucet/handle not working at plumbing fixture. Cookline - no cold water. **Warning** - From follow-up inspection 2023-09-20: Observed same. **Time Extended**
29-09-4
86
Sep 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Apr 3, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked shrimp in walk in cooler. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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/
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
55
Feb 20, 2023
Routine - Food
No violations found.
100
Nov 21, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Case of tomato stored on floor in walk in cooler. Manager elevated. **Corrected On-Site**
08B-38-4
95
Jul 15, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - flip top #1 - cooked onions (44-46F); cut tomatoes (44-46F). Per operator items were prepared yesterday and held in walk in cooler overnight. Items transferred to this unit approximately 2 hours ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items back to walk in to quick chill. **Corrective Action Taken**
03A-02-5
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. Bar - Dishwasher (Chlorine 0ppm).
22-41-4
Intermediate - No soap provided at handwash sink. Bar. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Brown sugar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. **Corrected On-Site**
21-38-4
61
Frequently Asked Questions
When was Atlantic Hotel & Spa - Wild Thyme last inspected?
The most recent health inspection at Atlantic Hotel & Spa - Wild Thyme on file is from Feb 25, 2026. The public record contains 16 inspections in total.
What is the most common violation at Atlantic Hotel & Spa - Wild Thyme?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Atlantic Hotel & Spa - Wild Thyme.
How does Atlantic Hotel & Spa - Wild Thyme compare to other restaurants in Fort Lauderdale?
Atlantic Hotel & Spa - Wild Thyme most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Atlantic Hotel & Spa - Wild Thyme's inspection record improved over time?
Results have been roughly steady. Inspections at Atlantic Hotel & Spa - Wild Thyme have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Atlantic Hotel & Spa - Wild Thyme 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 Atlantic Hotel & Spa - Wild Thyme inspected?
Based on the inspection history on file, Atlantic Hotel & Spa - Wild Thyme is inspected around four times per year on average.
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