1040 CAFE
2601 W BROWARD BLVD, Fort Lauderdale FL 33312 · 786-202-0458
Last inspected Aug 5, 2026 · 7 visits since July 2023
JAN 24
SEP 24
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. 1. Front line prep table bottle of acetaminophen stored on table. 2. Cookline prep table bottle of potassium citrate supplement and tonic magnesium stored on table while employee id preparing potatoes for food service. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Sandwich station reach in cooler tray of raw shell eggs stored over carton of ready to eat liquid eggs, and half and half creamer. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front line; grits (116F - Hot Holding), observed low water, operator added hot water.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Front line prep area slicer has food residue.
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. 1. Hand washing sink by ware washing station has no paper towels.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
1. Kitchen hand washing sink hot water and cold water handles improperly installed.
Equipment and utensils not properly air-dried - wet nesting. 1. Serveral food storage containers observed wet nesting on drying rack in ware washing station.
Floor soiled, has accumulation of debris. Throughout establishment.
Interior of microwave has accumulation of grease/food debris.
Time/temperature control for safety food thawed in an improper manner. 1. Prep table case of frozen sweet pork fries under no temperature control and not currently being portioned. Operator moved to walk in freezer.
Wet mop not stored in a manner to allow the mop to dry in mop sink room, mop in bucket of soiled water.
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing headphones adjust head phones with gloved hands then proceed to handle single service items. Discussed with operator/employee. Employee removed head phones. Removed gloves and washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burger (99F - Hot Holding) being held in steam table at front line. Operator states burgers were cooked approximately 1 hour ago. Operator reheated to 165F
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored with dry storage items of cook line, can of wd40 stored on hand wash sink. Operator properly stored
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator moved to ware washing area
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. Not provided for any employees. Provided agreement to operator. 4 employees employed. 3 employees on duty acknowledged at time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottle containing red substance stored with dry storage items of cook line not labeled. Operator labeled degreaser
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, operator states new shelving on order
Time/temperature control for safety food thawed in an improper manner. Prepared pizzas thawing at room temperature for service. Operator moved to reach in cooler
Oct 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing hand sink. Paper towels were provided
No soap provided at handwash sink. At the ware washing hand sink. Soap was provided
Sep 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of the prep reach in cooler, butter (70F - Cold Holding). The butter had been sitting at room temperature for less than 3 hours. The butter was placed on Time as a Public Health Control. The item was not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, oatmeal (117F - Hot Holding). The item had been in the stem table less than 3 hours. The item as moved to the steamer to reheat to 165F to hot hold.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at the cash register, the solution was corrected to 200ppm Quaternary
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of soup located in Walk In Cooler. Employee discard item
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Food stored on floor. Bag of onions on floor in Walk In Cooler.
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw beef philly steak in 3 door beverage air reach in cooler at front counter. Operator moved raw shelled eggs to bottom shelf and stored correctly.
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. #1 Flip top cooler; sliced turkey (51F - Cold Holding); sliced pork (48F - Cold Holding); cut tomatoes (47F - Cold Holding overnight per manager in sandwich line at front counter. Foods not prepped, pulled or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top cooler; sliced turkey (51F - Cold Holding); sliced pork (48F - Cold Holding); cut tomatoes (47F - Cold Holding ). Foods held overnight per manager in sandwich line at front counter. Foods not prepped, pulled or portioned today. See stop sale. 2. True Reach in cooler under flip top in sandwich line; Milk (48F - Cold Holding); tuna salad (50F - Cold Holding); hard boiled eggs (47F - Cold Holding) sliced cheese (48F - Cold Holding) pulled from walk in Cooler to reach in cooler under 4 hours ago. Operator moved foods to walk in cooler to quick chill. * corrected action taken*
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sausages (120F - Hot Holding) on steam table at front counter under 4 hours ago. Operator moved sausages to oven to be reheated during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine.
Cardboard used to line food-contact shelves inside true reach in cooler at front counter. Operator removed
Cutting board has cut marks and is no longer cleanable in kitchen. Operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on top of paper liner in kitchen. Operator moved back pack to another location and stored correctly.
Employee with no hair restraint while engaging in food preparation. Operator put hat on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.