HILTON GARDEN INN FORT LAUDERDALE SW/MIRAMAR

Name: HILTON GARDEN INN FORT LAUDERDALE SW/MIRAMAR
Address: 14501 HOTEL RD, MIRAMAR, FL, 33027, US
Rating: 69.4

14501 HOTEL RD, MIRAMAR, FL 33027

License #1620365

🏨 Hotel/Resort ℹ️

69.4 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 11 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HILTON GARDEN INN FORT LAUDERDALE SW/MIRAMAR in MIRAMAR currently holds an InspectFL Health Score of 69.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 48 total violations — 12 critical, 18 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2024

The latest inspection on March 2, 2026 shows 11 observation rows: 6 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HILTON GARDEN INN FORT LAUDERDALE SW/MIRAMAR 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: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of grease residue on floor at cook line, next to deep fryers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook loading dirty dishes into dish rack and then remove clean dishware from dish machine, no hand wash. Explained to manager to relay to cook that hands are to be washed before handling clean dishware.
[01B-07-4] Food with mold-like growth. See stop sale. Observed one cantaloupe with mold like growth, inside walk in cooler. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (46F - Cold Holding) inside flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored inside cooler overnight. See stop sale. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F - Ambient Cooling) since 5:00am, at 9:20am. Food did not reach 41F for cold holding within 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (46F - Cold Holding) inside flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored inside cooler overnight. 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. Observed cut tomatoes (47F - Ambient Cooling) since 5:00am, at 9:20am. Food did not reach 41F for cold holding within 4 hours. See stop sale.
[29-42-4] Vacuum breaker missing at mop sink splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed empty jug of orange juice stored inside hand wash sink in kitchen, next to ice machine. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cook rinsing egg pan at cook line hand wash sink. Explained to employee to relay to cook that hand wash sinks are for hand washing only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at left side hand washing sink in kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink like substance, in rear kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing tile above dishwasher machine .
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Cleaning equipment storage rack, observed soiled silver ware cups among clean equipment in dishwasher area.
[06-09-1] 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. Two packages of salmon, being defrost inside walk in cooler, per employee salmon being defrost this morning, employee removed from reduced oxygen package.
[36-22-4] Floor area(s) covered with standing water. Inside walk in cooler.
[36-24-5] Hole in or other damage to wall. Broken baseboard below broken hand wash sink in dishwasher area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter, middle part in cook line.
[25-17-4] Single-service articles stored on a soiled surface. Cleaning equipment storage rack, forks and knives stored on soiled container.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - - 6 flying insects by cleaning equipment storage rack. In dishwasher area. -5 flying insect landing on storage rack ext to single services cups and condiments. -3 flying insects around broken hand wash sink in kitchen area. Outside of kitchen area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishwasher area, complete shutoff of hot and cold water faucets, also observed sink loosing from wall.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Cook line hand wash

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -tiles with water damage -6 tiles in rear kitchen- above prep tables. -1 tile above dishwasher machine in dish ware room
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Knives and forks stored in dirty compartments in cleaning utensils rack.
[36-73-4] Floor soiled/has accumulation of debris. Under dishwasher machine, build up of soiled.
[36-24-5] Hole in or other damage to wall. In kitchen area, corner of window service, broken base board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under prep table in rear kitchen, storage of cooking equipment, soiled shelf, build up of grease. -under two prep sinks shelf, build up of food debris and grease.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects, around dishwasher room, not contact with food, employee cleaned and sanitized area.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor, in rear kitchen in front of ice machine. Employee killed, cleaned and sanitized area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-raw shell eggs (51F - Cold Holding), per employee food held less than 4 hours, observed eggs stored on double panel. Employee removed and stored inside lower cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Prep table in rear kitchen,build up of food debris
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef does not have a measuring thermometer device for hot water temperature, neither thermo labels.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Buffet area, employee provided.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Buffet area-5 apples in bowl not wrapped, Employee removed to be be wrapped