Westin Main Kitchen
Last inspected: Nov 4, 2025
74
Score
Public records show nine inspections at Westin Main Kitchen stretching back to 2022. On Nov 4, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Ice buildup in walk-in freezer” accounts for the largest share of issues, appearing three times across the record.
Westin Main Kitchen's latest score of 74 falls below the Fort Lauderdale average of 80. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up 3Compartment sink with quat sanitizer **Corrected On-Site**
22-49-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Repeat Violation**
16-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of reach in freezer beside fryer soiled with food debris
23-03-4
74
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Technician repaired dishwasher during inspection **Corrected On-Site**
22-49-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as glass cleaner Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ice buildup in walk-in freezer.
14-69-4
70
Oct 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
78
Aug 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat ham and turkey. Pastry Cooler. Employee removed eggs to bottom shelf and moved ham and turkey to top shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Dish Racks
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking water stored among ready to eat foods in Pastry cooler Employee discarded water
40-06-5
Basic - Ice buildup in walk-in freezer.
14-69-4
70
Mar 28, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
86
Oct 19, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Chef removed and secured CO2 Tanks.
51-11-4
Basic - Ceiling tile missing.. Dry storage room.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup containing Starbucks coffee Employee removed and discard cup containing coffee. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
82
Aug 17, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
70
Apr 4, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink in dishwashing area could not turn spigot on. Engineer loosened spigot hot water running. **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by dish machine blocked with glass racks. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deep plastic container of sliced cabbage prepared more than 24 hours.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in container of salsa. Operator removed. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged mahi 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. Operator cut packages. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gasket
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed grease buildup behind convection ovens.
36-73-4
Basic - Opened employee beverage plastic water bottle in a cold holding unit with food to be served to customers. Operator removed. **Corrected On-Site**
12B-13-4
58
Nov 15, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet - cooked sausage 115F-137F - Hot Holding) held under 2 hours - operator moved to oven. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station - half and half (51F - Cold Holding) sitting atop of ice under 4 hours - moved to cooler. Buffet - milk (47F - Cold Holding); watermelon (51F - Cold Holding); salsa (49F - Cold Holding); shredded cheese (49F - Cold Holding) all held under 4 hours sitting atop of ice - operator moved to cooler. Reviewed TPHC procedures with operator and emailed copy to operator. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes prepared 2 days prior - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At wait station - operator secured. **Corrected On-Site** **Repeat Violation** **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. **Corrected On-Site** **Warning**
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Buffet line - plates not inverted - operator inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Warning**
21-08-4
55
Frequently Asked Questions
When was Westin Main Kitchen last inspected?
The most recent health inspection at Westin Main Kitchen on file is from Nov 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Westin Main Kitchen?
Across the inspection record, “ice buildup in walk-in freezer” has been cited three times, more than any other issue at Westin Main Kitchen.
How does Westin Main Kitchen compare to other restaurants in Fort Lauderdale?
Westin Main Kitchen most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Westin Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Westin Main Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Westin Main Kitchen 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 Westin Main Kitchen inspected?
Based on the inspection history on file, Westin Main Kitchen is inspected around three times per year on average.
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