Dune by Laurent Tourondel
Last inspected: Dec 11, 2025
82
Score
Public records show eight inspections at Dune by Laurent Tourondel stretching back to 2023. Inspectors last stopped by on Dec 11, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“No measuring device available” comes up most often, recorded three times in the inspection record.
Dune by Laurent Tourondel's latest score is in line with the Fort Lauderdale average of 80. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
82
Oct 27, 2025
Food-Licensing Inspection
No violations found.
100
Jan 27, 2025
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yoni Morales EXPIRED 12-17-2024. **Warning**
53A-03-7
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on Duty Sous Chef Marissa. No proof of CFM. **Warning**
53A-02-7
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/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Old labels stuck to food containers after cleaning. Observed at dish room stacks of food grade containers washed and ready for reuse with old blue tape. Operator removed Washed and sanitized. **Corrected On-Site**
16-46-4
Basic - No conspicuously located ambient air temperature thermometer in walk in coolers, cold holding unit.
05-09-4
Basic - Dishmachine not washing/rinsing properly. Must sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
47
Sep 5, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer at walk in meat cooler more than 5 degrees out of range. Operator replaced with new unit. **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris. Observed slicer with food debris. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - No handwashing sign provided at outside bar hand sink used by food employees. Operator provided. **Corrected On-Site**
31B-04-4
64
Feb 23, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on top of ice machine. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Quaternary sanitizer dispenser at 3 compartment sink at 100 ppm. Needs to be 200 ppm minimum.
16-59-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature machine not reaching minimum 160°F as indicated by independent measurement.
16-54-4
Basic - Water draining onto floor surface. Observed leak under dishwasher being collected in a pan.
29-03-4
Basic - Old labels stuck to food containers after cleaning. Observed clean deli containers be used for future storage with labels still attached. Operator had re, rewashed, and sanitized. **Corrected On-Site**
16-46-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed male chef with no hair restraint. Operator provided. **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator relocated to bottom shelf. **Corrected On-Site** **Repeat Violation**
12B-07-4
58
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored on bar cooler top shelf over ready to eat juices. Operator removed to bottom shelf. **Corrected On-Site**
08A-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in outside bar area. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in food cooler. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at outside bar area.
31B-04-4
70
Mar 3, 2023
Complaint Full
5 major violations.
View 5 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Expo hand sink. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
61
Jan 17, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
13
Frequently Asked Questions
When was Dune by Laurent Tourondel last inspected?
The most recent health inspection at Dune by Laurent Tourondel on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Dune by Laurent Tourondel?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Dune by Laurent Tourondel.
How does Dune by Laurent Tourondel compare to other restaurants in Fort Lauderdale?
Dune by Laurent Tourondel most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Dune by Laurent Tourondel's inspection record improved over time?
Results have been roughly steady. Inspections at Dune by Laurent Tourondel have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dune by Laurent Tourondel 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 Dune by Laurent Tourondel inspected?
Based on the inspection history on file, Dune by Laurent Tourondel is inspected around three times per year on average.
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