CAMBRIA SUITES FORT LAUDERDALE AIRPORT

Name: CAMBRIA SUITES FORT LAUDERDALE AIRPORT
Address: 141 NW 19 CT, DANIA, FL, 33004, US
Rating: 91

141 NW 19 CT, DANIA, FL 33004

License #1622427

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91 Grade B / 100

Solid Health Score

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Quick take

CAMBRIA SUITES FORT LAUDERDALE AIRPORT in DANIA currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 3 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. In reach in cooler, raw shell eggs stored over unwashed grapes and half and half. Operator moved eggs to bottom shelf.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, by dishwasher, paper towels unable to dispose.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shredded cheese (56F - Cold Holding); cooked chicken (64F - Cold Holding). Operator stated held less than 2 hours. Discussed with operator to start time as a public health control.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw salmon thawing in sink in packaging. Educated operator on proper thawing Methods. Operator placed chicken in refrigerator to thaw.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed fish from packaging changed gloves no hand wash. Educated operator on handwashing procedures. Operator washed hands correctly and put on new gloves.
[22-08-4] Interior of oven has accumulation of grease and food debris.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer. One door low boy freezer next to coffee has ice buildup.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator doesnt have a thermometer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On top low boy two door cooler - raw shell eggs (57 F - Cold Holding) per operator item was left out for approximately 2.5 hours. Operator placed raw shell eggs in cooler to quick chill.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hand Bag stored above prep table. Operator removed and stored in designated area. 2. Employee phone stored on single serve plates. Employee removed phone and stored correctly.
[01B-02-5] 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. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 86F. Operator place utensils on stove top and heated water to 135F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Condiment holder - cheese (53F - Cold Holding); cooked chicken (56F - Cold Holding).Per operator , food not prepped or portioned today; food stored out of temperature for approximately 2.5 hours. Operator put items in ice for quick chill. Corrective Action Taken. 2. Two door Low boy cooler opposite prep table - Cooked rice (56F - Cold Holding). Per operator item was not prepared or portioned today. Item was prepared on 09-07-2025. See stop sale.

Community reaction

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Community pulse