Four Points by Sheraton Airport & Cruise Port
Last inspected: Mar 10, 2026
67
Score
Going back to 2023, Four Points by Sheraton Airport & Cruise Port has 12 inspections in the public record. Inspectors last stopped by on Mar 10, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to four violations per visit.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up two times.
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.
12
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
67
Jan 7, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
74
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
64
Sep 22, 2025
Complaint Full
No violations found.
100
Jun 18, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Apr 14, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no valid certified food manager certificate for Tanya Milkova. - From follow-up inspection 2025-04-14: Observed same. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener in kitchen soiled with food debris. 2) Observed soda gun nozzle at bar soiled with slime. - From follow-up inspection 2025-04-14: Observed can opener soiled with food debris. **Time Extended**
22-02-4
82
Feb 10, 2025
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli ham (65F - Cold Holding) at buffet line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 mins. Operator added ice to dish below to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener in kitchen soiled with food debris. 2) Observed soda gun nozzle at bar soiled with slime.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no valid certified food manager certificate for Tanya Milkova.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for sink and surface sanitizer for wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Served no paper towels at hand wash sink next to kitchen entrance. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together at bar. Operator remade sanitizer bucket. **Corrected On-Site**
21-03-4
55
Aug 30, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in front of grill - Raw mahi (not commercially packaged) stored over frozen fries. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Displayed food not properly protected from contamination. Observed at buffet line - cut melons - grapes.
08B-02-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed at walk in cooler - chili made 8/20/24 Corn beef 8/24/24
01B-28-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stoved boiled eggs (102F - Hot Holding). Operator discarded at will. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparing table - Raw shell eggs (74F - Cold holding)
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwashing sink in front of grill. Operator removed and stored correctly. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time control for several items in buffet. As per operator no written plan. Provided operator with form.**Corrected On-Site** **Corrected On-Site**
03F-10-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwashing station next to entrance. Operator provided battery. **Corrected On-Site**
31B-06-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at handwashing sink next to dishwasher machine.
24-27-4
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 at walk in cooler - Salmon thawing in package. Operator removed item package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored in prepping area. Additionally observed personal phone on prepping table. Operator stored items correctly. **Corrected On-Site**
40-06-5
30
Apr 24, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter (116F - Hot Holding)at cookline. Per operator, butter out of temperature for approximately 30 minutes. Operator put butter on flat top to reheat to 165F for hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak, commercially packaged, stored over raw shrimp, not commercially packaged, inside reach in freezer in kitchen.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with slime at bar. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for sanitizer.
16-37-1
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 raw salmon, thawed, stored in packaging indicating removal upon thawing, inside walk in cooler. Operator cut open packaging to allow oxygen flow. **Corrected On-Site** **Repeat Violation**
06-09-1
58
Feb 12, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener, stored at cookline, soiled with food debris. Operator washed, rinsed, and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples stored at buffet line for self service, not wrapped. Operator wrapped apples during inspection. **Corrected On-Site**
08B-15-4
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 salmon, thawed, stored inside commercial packaging in walk in cooler. Operator cut holes in packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
78
Jun 12, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
39
Jan 9, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
32
Frequently Asked Questions
When was Four Points by Sheraton Airport & Cruise Port last inspected?
The most recent health inspection at Four Points by Sheraton Airport & Cruise Port on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Four Points by Sheraton Airport & Cruise Port?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Four Points by Sheraton Airport & Cruise Port.
How does Four Points by Sheraton Airport & Cruise Port compare to other restaurants in Fort Lauderdale?
Four Points by Sheraton Airport & Cruise Port most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Four Points by Sheraton Airport & Cruise Port's inspection record improved over time?
No. Recent inspections at Four Points by Sheraton Airport & Cruise Port have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Four Points by Sheraton Airport & Cruise Port 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 Four Points by Sheraton Airport & Cruise Port inspected?
Based on the inspection history on file, Four Points by Sheraton Airport & Cruise Port is inspected around four times per year on average.
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