SEA LORD HOTEL & SUITES
4140 EL MAR DR · FORT LAUDERDALE · Broward County · FL 33308
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on. See stop sale
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on.
01B-07-4High Priority – Food with mold-like growth. See stop sale. In-house vacuum packaged turkey date marked 12.19.23 and cut cantaloupe no date mark with mold like growth. In upright reach in cooler on the left of entrance to kitchen. Gyro slices with mold like growth in left flip top cooler on cook line.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed dishes with soap, then rinsed and air dried dishes without sanitizing.
01B-02-5High 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. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up. See stop sale **Repeat Violation** **Admin Complaint**
Intermediate 3
03G-43-1Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked sliced Turkey vacuum packaged.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink to the right at entrance to kitchen. Operator provided. **Corrected On-Site**
Basic 1
14-11-5Basic – Equipment in poor repair. Left flip top cooler on cook line frozen up, not keeping food cold. **Repeat Violation** **Admin Complaint**
Inspector observations synchronized from DBPR on October 5, 2026 3:44 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.