🪰1,188,817 violations tracked across 67 Florida counties

TRYP BY WYNDHAM MARITINE HOTEL

2161 W STATE RD 84, FORT LAUDERDALE, FL 33312

License #1624565

🏨 Hotel/Resort ℹ️
71.2 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
September 15, 2026 · 10 findings · 4 critical
Complaint Full
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
8
Clean inspections
2
Callback visits
0
Latest clean pass
January 7, 2026

The latest inspection on September 15, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
75%
Inspector notes
24
Coverage note
Inspector notes linked where available

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Community reaction

What do locals think?

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Community pulse

Would you eat here?

TRYP BY WYNDHAM MARITINE HOTEL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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

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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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee handled raw to ready to eat. Employee changed gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  • [08B-38-4] Cases of meat stored on floor in Walk in freezer.
  • [31B-02-4] No paper towels provided at handwash sinks in kitchen. Provided during inspection.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large Pan- Ham (50F - Cold Holding); Cooked Sausage pieces (51F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Observed the pans stored in a large pan with light ice. Chef add more ice to quick chill.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Potatoes (104F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated
  • [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.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw ground beef stored above container of ham in walk in cooler. Chef inverted
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables at coffee station. Employee stored in sanitizer solution during inspection.
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in dirty water.
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