SHERATON SUITES CYPRESS CREEK

Name: SHERATON SUITES CYPRESS CREEK
Address: 555 NW 62 ST, FORT LAUDERDALE, FL, 33309, US
Rating: 89.4

555 NW 62 ST, FORT LAUDERDALE, FL 33309

License #1612589

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

89.4 Grade B / 100

Solid Health Score

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Quick take

SHERATON SUITES CYPRESS CREEK in FORT LAUDERDALE currently holds an InspectFL Health Score of 89.4 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 November 21, 2025. Across those visits, inspectors documented 29 total violations — 8 critical, 5 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 22, 2025

The latest inspection on November 21, 2025 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed on speed rack in walk-in cooler rawhamburger patties stored over a container of chicken noodle soup. Raw beef skewers stored over a container of cooked rice. Chef stored correctly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[25-05-4] Single-service articles improperly stored. A box of Single serve cups stored on floor
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop buckets. Operator stored correctly.
[41-17-4] Spray bottle containing toxic glass cleaner substance not labeled.located at dishwasher area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed chef knife stored in handwashing sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in convection oven hash browns (77F - Hot Holding) per chef held out of temperature less than 2 hours. Chef voluntarily discarded
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Womens restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 117F on stove
[10-08-5] Ice scoop handle in contact with ice. Inside ice machine chef remove and stored correctly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sour cream (48F - Cold Holding); crumble blue cheese (50F - Cold Holding) stored in containers stored inside hotel pans. Per chef held out of temperature less than 2 hours. Chef transferred to lower portion of unit.
[31B-03-4] No soap provided at handwash sink. Womens restroom

Disposition: Warning Issued
[10-12-5] In-use ice scoop stored on soiled surface between uses. Banquet area Chef removed and placed in dishwasher area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drop off dirty dishes and then handled plate of toast without washing hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hairnet
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cook line
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket. Chef stored correctly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler flip top open lid sliced cheese (55F - Cold Holding); diced ham (55F - Cold Holding); per chef item taken from walk-in cooler and placed in unit 1 hour prior to inspection. Not portion or prepared today. Chef closed lid.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk-in freezer raw chicken breast over pork loin not all commercially packaged. Chef stored correctly.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Womens Employee bathroom
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and stainless bowls on shelf not inverted. Chef inverted
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausages prepared more than 25 hours without date marke. Chef date marked
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior side of ice machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of single door reach in cooler have accumulation of soil residues
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage links stored over cooked sausage links on speed rack in walk-in cooler. Chef stored correctly. Observed raw chicken stored over cooked spaghetti on speed rack in walk-in cooler. Chef stored correctly
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Community reaction

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Community pulse