ALLY'S COMFORT CAFE
13674 W STATE RD 84, Davie FL 33325
Last inspected Jul 8, 2026 · 12 visits since October 2023
DEC 24
JUN 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025. Establishment observed preparing, serving, or selling food. to customers with an expired license."
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017681 | Jan 14, 2026 | Apr 20, 2026 | $800 |
| 2--2025064927 | Aug 4, 2025 | Nov 3, 2025 | $360 |
Inspection history
12 visits, newest first
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled a single serve to go container without washing hands. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw marinaded chicken stored over cooked sliced sausage. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep plastic containers cooked baked potatoes (45-48F - Cooling) per operator prepared and cooked yesterday and held in the walk-in overnight.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top sliced cheese (44-46F - Cold Holding) in over stacked container per operator removed from walk-in cooler and placed in unit less than two hours not portion or prepared today. Operator removed excess cheese and placed in lower portion of flip top.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep plastic containers cooked baked potatoes (45-48F - Cooling) per operator prepared and cooked yesterday and held in the walk-in overnight.
Spray bottle containing toxic degreaser substance not labeled.
Bowl or other container with no handle used to dispense food. Container of breadcrumbs a bowl with no handle used to dispense breadcrumbs.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch and bracelet while preparing food.
Food stored on floor. Plastic water bottles and apple juice stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Oven door handle
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom has accumulation of food debris.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic sanitizer substance not labeled. Located by three compartment sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Front of walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed two mop wet nesting inside mop bucket.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then changed gloves and handled a clean plate without washing hands. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025. Establishment observed preparing, serving, or selling food. to customers with an expired license."
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over a containers of blueberries and granola mix in walk-in cooler. Operator stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes then fill cups of ice for beverages without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed matzo balls (106-116F - Hot Holding); chicken soups (119F - Hot Holding) per employee held out of temperature less than 2.5 hours. Employee placed on stove to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg salad and mashed potatoes prepared 1/12 not labeled. Operator date marked.
Spray bottle containing toxic sanitizer substance not labeled. Located by three compartment sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Front of walk-in cooler.
Food stored on floor. Observed plastic container of feta cheese stored on walk-in floor.
Stored food not covered. Observed containers of cooked chicken,corned beef hash,onions,sausage links not covered in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed two mop wet nesting inside mop bucket.
Aug 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
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 employee picked up bottle from floor. Employee continue to cook without washing hands. Employee washed hands and put new gloves on.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped off dirty plates, employee went back into dinning area to take care of customers without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on shelf under grill - boiled potatoes (64F - Cold Holding) as per employee item not portioned or prepared today, items held out of temperature for approximately 30 minutes. Items forgotten to put back in cooler. Employee stored in cooler.
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 and the time removed from temperature control cannot be determined. Observed butter, cooked onions, pancake batter, sausage and house potatoes without proper time mark. Item held for 1 hour. Employee provided proper time marks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - sausage gravy (109F - Hot Holding); grits (67F - Hot Holding) as per operator item held out of temperature for approximately 90 minutes. Operator place item on stoved to reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - LEO (lox, eggs and onions) lox smoked salmon not identified as raw.
Spray bottle containing toxic substance not labeled. Observed on shelf at mop sink room - 3 spray bottles not labeled containing chemicals. Employee marked spray bottles.
Carbon dioxide/helium tanks not adequately secured. Observed at front next to soda dispenser. Operator secured property.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on chest freezer top that is used as prepping table. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with bracelet on wrist. Employee removed item.
Floor soiled/has accumulation of debris. Observed in kitchen.
Food stored on floor. Observed case of plastic bottled water stored directly on the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between pipe and wall. Employee stored correctly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle of water at reach in freezer. Employee removed and stored correctly.
Jun 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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 and the time removed from temperature control cannot be determined. Observed - Raw shell eggs, butter, mayo, cheese, lettuce, Cole slaw, cooked onions, French toast batter, pancake batter, sausage and house potatoes without proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - gravy (124F - Hot Holding); brown gravy (118F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Employee reheated items up to 165F
Toxic substance/chemical improperly stored. Observed on shelf across from grill, pack of cigarettes stored next to clean utensils and pita bread. Employee removed and stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Omelette LEO (lox smoked salmon, Eggs and Onions) not marked as raw.
Carbon dioxide/helium tanks not adequately secured. Observed at front counter next to soda machine.
Food not stored at least 6 inches off of the floor. Observed bags of bagels in plastic crate, item not 6 inches off the floor. Employee stored properly.
Food stored on floor. Observed next to ice machine - box of potatoes, case of apple juice and and case of water stored directly on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter next to coffee machine.
Jan 24, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Dec 12, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature.
Manager or person in charge lacking proof of food manager certification.
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.
Dec 10, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then proceeded to plate food without hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature.
Manager or person in charge lacking proof of food manager certification.
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.
Clean utensils stored between equipment and wall. Observed knives stored wedged between wall and pipe In front of slicer in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prepping table in kitchen.operator discarded drink at will.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with wearing bracelet. Employee removed item.
In-use tongs stored on equipment door handle between uses. Observed in kitchen.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager working on cook line, cracked four non pasteurized raw shell eggs, after grabbed a clean plate to serve pancakes for a different customer. After instructed, employee washed hands.
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 and the time removed from temperature control cannot be determined. Raw shell eggs on time, 45 minutes ago. Manager dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen. Employee cleaned and sanitized
Buildup of food debris/soil residue on equipment door handles. Soiled microwave handle next to steam table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on front counter, next to single service condiments, Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line, one employee wearing a black watch, manager wearing a brown watch and 3 bracelets. Employees removed watches, manager refused to remove bracelets.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer compartment used in the middle. Employee emptied compartment and set up sanitizer solution in left corner compartment.
Stored food not covered. Walk in cooler- container of grilled chicken breast. Employee covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - all shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two soiled wiping cloths stored on floor.employee removed to be wash.
Working containers of food removed from original container not identified by common name. Chocolate muffins and brownies on front counter,in front of customers, not labeled. Employee removed.
Oct 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch.
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Establishment has a incomplete AOP. Observed employee touching ready to eat food with bare hand contact. Provided AOP to operator to properly fill out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - cold holding at 10:30am- per operator item was ambient temperature since 1:30am ); Poultry (57F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am );Cut lettuce (51F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); pancake butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); bacon butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am. Per operator-all items have less than 4 hours place on ambient temperature- per operator items were on " time as public health control; no written procedures of time marked as a public health control on items, at the time of inspection. Operator made a list of time marked for items as written procedures.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager on site refuse to answer public health policy, no policy poster provided.
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. No written procedures on establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw salad, not date marked.per operator item was hold cold more than 24 hours. Operator date marked item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above food equipment, at the dry storage. Operator removed personal bag from clean equipment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch.
Food stored on floor. At the kitchen observed cooked potatoes, stores on the floor for cooling. Operator removed item off the floor, and place 6 inch of the floor.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed several soiled wiping cloths stored on floor. Operator place cloth in a sanitizer bucket.
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.