A TASTE OF THE CITY CAFE
9940 GRIFFIN RD, Cooper City FL 33328 · 954-434-9245
Last inspected Feb 9, 2026 · 8 visits since December 2023
NOV 24
FEB 25
SEP 25
FEB 26
FEB 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
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. Bulletin printed and provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023071093 | Dec 8, 2023 | Jan 16, 2024 | $400 |
| 2--2019058658 | Nov 13, 2019 | Dec 16, 2019 | — |
| 2--2018009177 | Feb 16, 2018 | Apr 5, 2018 | $800 |
| 2--2017054622 | Nov 1, 2017 | Dec 8, 2017 | $200 |
Inspection history
8 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top,cooler raw salmon over ready to eat tuna salad. Operator inverted foods
Handwash sink not accessible for employee use at all times. Hand sink blocked by bowl in kitchen. Operator removed bowl
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Show the remaining 2 findings ▾
Floor area(s) covered with standing water. Observed at front under ikon cooler
Floor not cleaned when the least amount of food is exposed. Observed cracked raw shell eggs under Atosa cooler in kitchen
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa cooler raw chicken over raw beef. Operator properly separated foods
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form for operator to fill out
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front ice bin. Mold like substance. Operator began cleaning
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at back of kitchen
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw smoked salmon on shelf above containers of tuna and chicken salad. Employee rearranged for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On holding shelf above kitchen flattop, cooked sausage (109F - Hot Holding). Per employee prepared less than 2 hours. Employee setup double boiler and moved onto flattop to reheat and hot hold.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee purse on shelf next to styrofoam to go containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 10ppm chlorine. Employee corrected to 100ppm chlorine.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned precooked pork in kitchen reach in freezer not datebmarked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made meatloaf in kitchen reach in freezer not date marked.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top cup of coffee next to dry goods on shelf above prep table to left of kitchen fliptop unit.
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen fliptop lower cooler shelf on right side has food debris/soil buildup.
Working containers of food removed from original container not identified by common name. Squeeze bottle of water at cookline not labeled.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Observed: Employee washed hands with cold water. Dishwasher used cold water to wash hands before handling clean dish ware from machine. Reviewed proper procedures and employee rehashed hands with warm water. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen Atosa reach in cooler, open pack of raw bacon on top shelf above open containers of cooked sausage patties, portioned roast beef, and corned beef hash. Employee rearranged cooler to move bacon to lower shelf above raw shell eggs. 2) In kitchen fliptop lower cooler, container of portioned raw smoked salmon above containers of house tuna salad and chicken salad. Employee inverted items for proper separation. Priority: High Priority
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of portioned soups and chili and portioned packs of sliced ham in kitchen glassfront reach in freeezer not date marked. **Repeat Violation** Priority: Intermediate
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottle of water at cook line not labeled. Priority: Basic
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored over raw salmon, commercially packaged, inside reach in freezer at cook line. Operator properly stored.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time mark for eggs and corned beef at cook line. Per operator, time started at 7:00am. Operator put time mark on foods.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage links (79F - Reheating) since 7:00am, at 9:00am in 1/3rd pan on flat top grill at cookline. Food did not reach 165F within two hours. Operator put sausage links directly on flat top grill to reheat to 165F for hot holding. Sausage links reheated to 173F at 9:13am.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator corrected to 100ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed responsibilities with operator and provided employee reporting agreement form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned raw steaks without date marking stored inside reach in cooler at cook line. Per operator, steaks portioned on Monday. Operator wrote date marking on steaks.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at triple sink. Operator labeled spray bottle.
Dec 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at exterior mop sink missing vacuum breaker.
Dec 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen lower fliptop cooler, cooked oatmeal (64F - Cooling). Per employee in unit more than 4 hrs - prepared cooling almost 24 hrs. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen fliptop lower cooler, grits 83F at 10:50am (cooked cooling 3 hrs) to Corrective Action TakenWarning**
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. Dishwasher handled clean dishes directly from machine with dirty gloves used while rinsing and loading dirty dishes.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In glassfront freezer in kitchen, non commercially wrapped packs of raw burgers, open raw country fried steak, wrapped plates of raw fish, open bags of raw chicken tenders, and open case raw philly meat all above and among multiple RTE food items including fries, cut ham, non commercially packaged hot dogs, and liquid eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Kool-It reach in cooler, package of raw bacon on top shelf above cooked chicken, ham, cream cheese, and lettuce.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cart by cook line, raw shell eggs (78F - Ambient Air Temperature). Per employee on cart approximately 1 hr. Recommended using time as public health control. Form provided. Employee added time mark to 11:00am and discarded at 11:00.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ) In front counter 3 DOOR - sliced swiss cheese (45F - Cold Holding); butter blend (45F - Cold Holding); whipped cream cheese (46F - Cold Holding); heavy cream (46F - Cold Holding); block cream cheese (46F - Cold Holding). Per employee all items in unit more than 4 hrs - in cooler overnight. 2) In kitchen lower fliptop cooler, cooked oatmeal (64F - Cooling). Per employee in unit more than 4 hrs - prepared cooling almost 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter 3 DOOR - sliced swiss cheese (45F - Cold Holding); butter blend (45F - Cold Holding); whipped cream cheese (46F - Cold Holding); heavy cream (46F - Cold Holding); block cream cheese (46F - Cold Holding). Per employee all items in unit more than 4 hrs - in cooler overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at exterior mop sink missing vacuum breaker.
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. Bulletin printed and provided.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at dish machine. Employee stated it was bleach water - advised employee to add label.
Food being prepared outside. Small electric oven in use cooking food on covered shelving unit under aware outside back kitchen door. Area does not have 4 walls, open directly to exterior.
Hole in or other damage to wall. Hole in wall above rinse sink by dish machine.
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.