ANGLINS BEACH CAFE
2 COMMERCIAL BLVD, Lauderdale-By-The-Se FL 33308 · 954-629-5099
Last inspected Jul 15, 2026 · 12 visits since September 2023
DEC 24
APR 25
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach on handle of wine cooler, operator killed, cleaned and sanitized area, cooler is located in a room separate from kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089203 | Oct 13, 2025 | Feb 26, 2026 | $600 |
| 2--2024070935 | Oct 4, 2024 | Feb 27, 2025 | $600 |
| 2--2024010454 | Jan 31, 2024 | Aug 12, 2024 | $800 |
| 2--2023051193 | Sep 7, 2023 | Dec 4, 2023 | $200 |
| 2--2017051954 | Oct 5, 2017 | Dec 21, 2017 | $200 |
Inspection history
12 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food at Cookline without washing hands. Reviewed proper procedures and employee washed hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at expo - per operator opened 2 days ago. Operator date marked.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu states, "Fresh Juices and Libations." However, purchases beverages from purveyor. Operator began crossing out the word "Fresh" on the menus during inspection.
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic Cookline knife rack visibly soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict items on menu. Reviewed menu updating with operator. Operator began updating menus during inspection.
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.
Ice buildup in reach-in chest freezers - back storage room and front room.
Time/temperature control for safety food thawed in an improper manner. Lobster thawing at room temperature. Reviewed proper thawing. Operator moved item to reach in to continue thawing.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Reach in freezer raw lobster in plastic thank you bags.
Non-pitting surface rust
Floor tiles in disrepair throughout establishment
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris in kitchen next to mop sink.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 11 high priority.
11 High priority4 Intermediate11 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator scratched arm and then grabbed clean food container and portioned out ready to eat butter.
Live, small flying insects found 1 observed in kitchen not landing.
Nonfood-grade bags used in direct contact with food. Reach in freezer raw lobster in plastic thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat dough in reach in freezer.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mozzarella cheese opened Saturday day October 11th.
Rodent activity present as evidenced by rodent droppings found. 20 plus rodent droppings in dry storage room separate from kitchen, observed on top of cans and boxes of pancake batter.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Reviewed hand washing with operator, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (64F - Cold Holding); sausage (57F - Cold Holding). Held in unit less than 4 hrs per operator. Held on counter for 1 hr and placed in reach in cooler. Operator placed in reach in freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 44-50F at 11:40pm cooling for 25 mins to 47F at 12:00pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (94F - Hot Holding),observed on shelf under no temperature control, per operator held for two hours. Operator placed in reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes 44-50F at 11:40pm cooling for 25 mins to 47F at 12:00pm observed item over stacked. Operator portioned and stored in reach in cooler.
Non-pitting surface rust
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing substance not labeled. Spray bottle of pink liquid identified as degreaser. Operator labeled.
Floor tiles in disrepair throughout establishment
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 125F, operator placed closer to hearing source.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning.
Screen in door torn/in poor repair - observed rodent bite markings.
Standing water in bottom of reach-in-cooler.
Storage room back door openings of establishment cannot be properly sealed when not in operation.
Wall soiled with accumulated grease, food debris in kitchen next to mop sink.
Wet wiping cloth not stored in sanitizing solution between uses by prep area flip top unit.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. -Back storage room; raw bacon stored over box of unwashed tomatoes. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. -Front counter, operator provided.
No soap provided at handwash sink. -Front line, operator provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen mahi-mahi and salmon still in reduced oxygen, packaging thawing in the reach in cooler, operator removed from packaging and stored in reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and purse stored at expo window. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris. Cookline reach in cooler gaskets soiled.
Single-service articles not stored inverted or protected from contamination. -Single service spoons no inverted at expo window, operator inverted.
Standing water in bottom of reach-in-cooler.
Apr 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -Cook line right reach in cooler door falling off hinges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right reach in cooler gaskets.
Apr 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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. -Dishwasher (Chlorine 0ppm), operator set up triple sink for manual ware washing, and scheduled dish machine repair, Triple Sink (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee came from rear pier area with cellphone in hand then began grabbing food items for today's service, advised employee to wash hands.
Wild bird present inside establishment. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag stored on prep table next to coffee machine, employee stored properly.
Equipment in poor repair. -Cook line right reach in cooler door falling off hinges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right reach in cooler gaskets.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. -Cookline hand washing sink, operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Reach in 1 door by kitchen entrance; rice, clam chowder, fish dip, operator began date marking.
Equipment in poor repair. -Cookline flip top right of flat top gaskets.
Ice buildup in reach-in freezer across from bread storage rack.
Oct 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. -Cook-line reach in cooler across from oven; Gaskets in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer next to employee fridge - Chest freezer next to wine reach in.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -Cookline microwave; paint pealing from interior roof of microwave. -Back area left of fryer; Door handle for reach in cooler
Oct 4, 2024Administrative 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 ▾
Evidence of mop/cleaning wastewater dumped onto ground. - Employee dumped dirty mop water onto pier, reviewed proper disposal of mop water with operator.
Roach activity present as evidenced by live roaches found. -1 live roach on handle of wine cooler, operator killed, cleaned and sanitized area, cooler is located in a room separate from kitchen.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm), operator discarded and remade solution chlorine 100ppm.
No soap provided at handwash sink. -Cookline hand washing sink, operator provided
Equipment in poor repair. -Cook-line reach in cooler across from oven; Gaskets in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer next to employee fridge - Chest freezer next to wine reach in.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -Cookline microwave; paint pealing from interior roof of microwave. -Back area left of fryer; Door handle for reach in cooler
Standing water in bottom of reach-in-cooler. -Cookline flip top reach in cooler in front of oven.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used cell phone - then put on gloves without washing hands. Reviewed proper hand washing and employee properly washed hands.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Reviewed proper hand washing and employee washed hands in hand sink.
Establishment advertised fresh juice, but juice was not prepared from original fruit. Menu states, "Fresh OJ." However, establishment is serving commercially produced orange juice.
Handwash sink used for purposes other than handwashing. Expo hand sink being used for dump and to fill water bottle.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass door unit - soup. Per operator prepared 2 days ago. Operator date marked.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in chest freezers.
Standing water in bottom of reach-in-cooler. Cookline flip top.
Nov 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Marinara sauce on dry storage rack
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb commercially packaged over opened bag of chocolate chips not commercially packaged in tall reach in freezer in back store area of establishment. Removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.; raw shell eggs (54F - Cold Holding); two door reach in cooler on cook line. Per operator eggs in unit over four hours. Not prepped or portioned today.
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.; raw bacon (49F - Cold Holding) two door reach in cooler on cook line. Per operator bacon in unit over four hours. Not prepped or portioned. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.; raw shell eggs (54F - Cold Holding); two door reach in cooler on cook line. Per operator eggs in unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; raw bacon (49F - Cold Holding) two door reach in cooler on cook line. Per operator bacon in unit over four hours. Not prepped or portioned.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm).
No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink
No soap provided at handwash sink. Bar hand sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Cup as scoop in sugar in dry storage
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Set up Triple Sink (Chlorine 100ppm)
Equipment in poor repair. Gaskets torn to bottom two door reach in cooler on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chests throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to bottom bane Marie doors
Reach-in cooler interior/shelves have accumulation of soil residues. Interior Reach in freezer at bar unclean
Standing water in bottom of reach-in-cooler. Bottom two door cooler on cook line
Stored food not covered. Boxes of onions limes lemons in dry storage
Working containers of food removed from original container not identified by common name. Sugar container in dry storage
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.