Inspection Report

Florida DBPR Inspection Report
Warning

PLUNGE BEACH HOTEL

4660 EL MAR DR · LAUDERDALE-BY-THE-SE · Broward County · FL 33308

Restaurant history →

Inspection Summary

Inspection dateFebruary 13, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3346243
Visit number1
Inspection Visit ID8365503
DBPR license1624292

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate1 Basic0 Critical0 Non-Critical7 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

7 full violation description(s) documented by the inspector during this visit.

High Priority 4

#2High Priority01D-01-5

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw conch for conch salad. Per operator, item will be removed until proper parasite documentation. **Warning**

Warning
#3High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish in cookline drawers. Operator stored all items properly. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#4High Priority01B-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. Cookline – low boy – guacamole with tomatoes (47F); butter (50F); cooked shrimp (47-50F); fish dip (47-50F). Per operator items were held in unit overnight – over 4 hours. No items prepped or portioned today. See stop sale. **Warning**

WarningStop Sale
#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline – low boy – guacamole with tomatoes (47F); butter (50F); cooked shrimp (47-50F); fish dip (47-50F). Per operator items were held in unit overnight – over 4 hours. No items prepped or portioned today. See stop sale. **Warning**

WarningStop Sale

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns. Operator began cleaning during inspection. **Repeat Violation** **Warning**

Repeat ViolationWarning
#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**

Warning

Basic 1

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles and gaskets. All cold holding units. **Warning**

Warning

Inspector observations synchronized from DBPR on October 12, 2026 4:37 PM.

Violation category totals
Category 1 · Approved food source
2 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.