ATLANTIC HOTEL & SPA - WILD THYME

Name: ATLANTIC HOTEL & SPA - WILD THYME
Address: 601 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33304, US
Rating: 36.2

601 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33304

License #1621169

🏨 Hotel/Resort ℹ️

36.2 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 5 findings · 2 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ATLANTIC HOTEL & SPA - WILD THYME in FORT LAUDERDALE currently holds an InspectFL Health Score of 36.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 79 total violations — 27 critical, 24 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 21, 2025

The latest inspection on February 25, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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ATLANTIC HOTEL & SPA - WILD THYME has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the prep sink, a cellphone was stored on top of seasonings. The phone was removed.
[41-07-4] Container of medicine improperly stored. Over the prep sink, loose pills were stored on the shelf. The pills were removed
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Disposition: Warning Issued
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat bacon without washing hands. Reviewed proper procedures and employee washed hands.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Cookline - 3 broken eggs in container with whole raw shell eggs. See stop sale.
[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. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side up plates on breakfast menu.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 133631 exp 9-12-2025, 133632 exp 9-12-2025

Disposition: Met Inspection Standards
[06-09-1] Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
[36-22-4] Floor area(s) covered with standing water. Under triple sink.
[12A-02-4] Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cookline flip top, 7 - 6 ounce packages of 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 - per operator thawing overnight. See stop sale.
[08A-20-5] Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Operator stored all items properly.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Operator diluted. Quaternary 400ppm.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu. Operator corrected.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Poached eggs, hollandaise, pancake batter. Operator filled out time as a public health control form during inspection.

Disposition: Warning Issued
[14-01-5] Bowl with no handle used to dispense food in flour. Chef removed bowl.
[02D-01-5] Working containers of food removed from original container not identified by common name...flour . Chef discarded flour .
[03C-91-5] Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Reviewed Non continuous Cooking. Chef discarded food .
[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...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 45-48f, fresh mozzarella 53F, chicken salad 48F, feta cheese 49F in flip top pizza reach in cooler , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools to measuring hot water sanitizer.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All cookline reach in units.
[29-09-4] Faucet/handle not working at plumbing fixture. Cookline - no cold water.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Left cookline flip top.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All cookline and pizza area reach in coolers.
[29-49-6] Standing water in bottom of reach-in-cooler. Small cookline flip top.
[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. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - pico (45-46F); sour cream (45-46F); ham (45-46F). Per operator items were pulled approximately 2 hours ago and placed in this unit. 30 minutes later pico (45-46F); sour cream (45-46F); ham (49-50). At this rate ambient cooling will not occur. Operator placed all items on ice to quick chill.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ramon Maldonado. CFM arrived during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler training. Provided Food Employee Reporting Agreement and employees filled out form during inspection.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Dishwasher - final rinse (Temperature 155F). Operator has triple sink set up for sanitizing. Quat 200ppm.