Cambria Hotel Fort Lauderdale Beach
Last inspected: Mar 27, 2026
78
Score
Cambria Hotel Fort Lauderdale Beach has been inspected 11 times since 2023. Inspectors last stopped by on Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly eight violations earlier in the record.
“No paper towels” comes up most often, recorded three times in the inspection record.
The city-wide average is 80, putting Cambria Hotel Fort Lauderdale Beach squarely in typical territory. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
78
Oct 30, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Jun 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Feb 13, 2025
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator could not readily provide test kit for Quaternary sanitizer. Provided later. **Corrected On-Site**
16-33-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Thomas Snell GM. Expired. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two of three towel dispensers in kitchen not operating. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf no date mark. Per operator, made 36 hours prior.
02C-02-5
Basic - Clean pots and pans not stored inverted or in a protected manner. Observed clean pots, pans, containers not inverted on clean rack.
24-05-4
Basic - 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. Observed mahi just removed from freezer, still in reduced oxygen package. Operator removed to correct. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed cases of food directly on the floor in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed knife rack with build up of food debris. Operator cleaned and sanitized. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean storage shelf. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. Observed cases of take out box's stored directly on kitchen floor.
25-05-4
47
Sep 5, 2024
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed sterno stored over canned goods in dry storage.
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit provided to test with. **Repeat Violation**
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dishwasher blocked with dustpan
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Packaged food not labeled as specified by law. In grab an go reach in cooler.
02D-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cheese sauce, oatmeal more than 30 hours, no date mark per operator.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear all purpose cleaner. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at clean pan shelves.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice buckets stored directly on floor.
23-03-4
35
Feb 23, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
1 critical violation. 9 major violations. 4 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - No soap provided at handwash sink at bar area.
31B-03-4
Intermediate - Spray bottle containing toxic substance at dish room, perhaps degreaser, not labeled.
41-17-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Quaternary test strips available.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns at bar with mold like build up.
22-02-4
Intermediate - No list of certified food service managers available at the establishment. **Warning**
53A-08-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent measurement available. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - 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. Observed Mahi Mahi, labeled to remove from reduced oxygen packaging, still sealed, in the state of defrost. Operator punctured ROP. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line cooler gaskets with buildup.
23-03-4
29
Sep 20, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed meatballs and marinara in warmer at 80°F. Per operator, less than 2 hours. Operator moved to stove and corrected by heating to 170°F. **Corrective Action Taken**
03E-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored above ready to eat in tall line cooler. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No test provided for high temperature dishmachine. High temperature dishwashing machine with no independent means of confirming 160°F temperature.
16-32-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the end of the cook line with towels and equipment inside. Operator removed. **Corrective Action Taken**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 cutting boards on cook line coolers, heavily grooved.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 80°F water. Operator removed, cleaned, sanitized, and returned to continuously heated 135°F water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Plumbing system in disrepair. Observed clogged drain line on bar soda gun. Operator had it cleared and cleaned. **Corrected On-Site**
29-08-4
52
Feb 9, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on microwave door handle.
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 130F. Operator increased heat. **Corrective Action Taken**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - Yogurt. Operator removed. **Corrected On-Site**
02D-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm. **Corrected On-Site**
21-08-4
70
Jan 17, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Frequently Asked Questions
When was Cambria Hotel Fort Lauderdale Beach last inspected?
The most recent health inspection at Cambria Hotel Fort Lauderdale Beach on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cambria Hotel Fort Lauderdale Beach?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Cambria Hotel Fort Lauderdale Beach.
How does Cambria Hotel Fort Lauderdale Beach compare to other restaurants in Fort Lauderdale?
Cambria Hotel Fort Lauderdale Beach most recently scored 78 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Cambria Hotel Fort Lauderdale Beach's inspection record improved over time?
Yes. Recent inspections at Cambria Hotel Fort Lauderdale Beach have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Cambria Hotel Fort Lauderdale Beach means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cambria Hotel Fort Lauderdale Beach inspected?
Based on the inspection history on file, Cambria Hotel Fort Lauderdale Beach is inspected around three times per year on average.
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