CAFE ROAR
2003 LION COUNTRY SAFARI, Loxahatchee FL 33470 · 561-214-0677
Last inspected Jul 18, 2026 · 10 visits since December 2023
OCT 24
DEC 24
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flies flying around in kitchen and landing on prep table and on metal tray. Operator killed and cleaned and sanitized prep table and metal tray.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013618 | Dec 30, 2024 | Mar 18, 2025 | $200 |
| 2--2025001465 | Oct 25, 2024 | Feb 13, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found. 1 fly flying around in kitchen landing on prep table. Operator killed.
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. Milk (45F - Cold Holding); Heavy cream (46F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked chicken (52F - Cold Holding); Cooked pork (52F - Cold Holding); Sliced turkey (46F - Cold Holding); Sliced ham (45F - Cold Holding); Butter (48F - Cold Holding); Raw burgers (47F - Cold Holding); Ranch dressing with butter milk (48F - Cold Holding); House made marinade (50F - Cold Holding); Cooked beef (45F - Cold Holding); Coleslaw (48F - Cold Holding); Mixed greens (47F - Cold Holding); Cut lettuce (48F - Cold Holding); Cooked corn (49F - Cold Holding); Sliced tomatoes (47F - Cold Holding); Diced tomatoes (45F - Cold Holding); Cut tomatoes (46F - Cold Holding); Cheeses (47F - Cold Holding); All prepped sandwiches with turkey, cooked chicken, ham (52-55F - Cold Holding); Roasted squash (57F - Cold Holding); half and half (45F - Cold Holding); House made cheese sauce (53F - Cold Holding) As per operator, all items were stored in unit overnight. Not prepped or portioned today. All items stored for over 4 hours in unit and operator is unable to verify how long products were out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (45F - Cold Holding); Heavy cream (46F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked chicken (52F - Cold Holding); Cooked pork (52F - Cold Holding); Sliced turkey (46F - Cold Holding); Sliced ham (45F - Cold Holding); Butter (48F - Cold Holding); Raw burgers (47F - Cold Holding); Ranch dressing with butter milk (48F - Cold Holding); House made marinade (50F - Cold Holding); Cooked beef (45F - Cold Holding); Coleslaw (48F - Cold Holding); Mixed greens (47F - Cold Holding); Cut lettuce (48F - Cold Holding); Cooked corn (49F - Cold Holding); Sliced tomatoes (47F - Cold Holding); Diced tomatoes (45F - Cold Holding); Cut tomatoes (46F - Cold Holding); Cheeses (47F - Cold Holding); All prepped sandwiches with turkey, cooked chicken, ham (52-55F - Cold Holding); Roasted squash (57F - Cold Holding); half and half (45F - Cold Holding); House made cheese sauce (53F - Cold Holding) As per operator, all items were stored in unit overnight. Not prepped or portioned today. All items stored for over 4 hours in unit and operator is unable to verify how long products were out of temperature. See stop sale.
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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) Chef primed: Dishwasher (Chlorine 100ppm)
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. At flip top cooler: raw chicken (45F - Cold Holding) As per chef, stored 5+ hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: raw chicken (45F - Cold Holding) As per chef, stored 5+ hours in unit. Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (49F - Cold Holding); coleslaw harvest green salad (46F - Cold Holding) As per employee, both items were stored on prep counter 20 mins prior. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer unit: chicken empanadas (125F - Hot Holding) As per chef, stored 2 hours. Operator placed to reheat to 165+F. At fries warmer: chicken tenders (130F - Hot Holding); French fries (119F - Hot Holding) As per operator, stored 30 mins. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: coleslaw harvest green salad (49F at 3:00pm; 49F at 3:30pm- Cooling) As per operator, cooling since 12pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item covered tightly with plastic wrap in a deep container. Advised operator to quick chill.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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 touch nose then handled clean knife to cut chicken; no hand wash. Advised operator that employee should clean and sanitize knife and wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat then handled food wrapped in plastic wrap; no hand wash. Advised operator to have employee wash hands.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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. Observed employee handle garbage bin then put gloves on and prepared and handled several food items; no hand wash. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flies flying around in kitchen and landing on prep table and on metal tray. Operator killed and cleaned and sanitized prep table and metal tray.
Operating with an expired Division of Hotels and Restaurants license.
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. At walk in cooler: gravy (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. At reach in cooler unit next to oven near stovetop: sliced tomatoes (46F - Cold Holding); coleslaw (48F - Cold Holding); cut lettuce (48F - Cold Holding) As per employee,stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: gravy (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. At reach in cooler unit next to oven near stovetop: sliced tomatoes (46F - Cold Holding); coleslaw (48F - Cold Holding); cut lettuce (48F - Cold Holding) As per employee,stored in unit overnight. Not prepped or portioned today. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Gravy made 5 days prior not date marked. Advised operator to date mark.
Oct 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 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. Dishwasher (Chlorine 0ppm). Operator primed; dishwasher (Chlorine 100ppm).
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 opened more than 24hours as per operator, not date marked. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled; not used today, as per operator. Operator corrected.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 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). Bucket empty. Operator refilled. Dishwasher (Chlorine 150ppm)
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. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours. sliced tomatoes (67F - Cold Holding) at front line in dining room. Not prepped or portioned. Out less than four hours. TPHC document sent to operator. Discussed procedure. Sliced tomatoes placed on four hour time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (122F-130F - Hot Holding) warmer at front line. In unit less than four hours. TPHC document sent to operator. Chicken tenders placed on four hour time.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
Old labels stuck to food containers after cleaning. On containers at drying rack
Time/temperature control for safety food thawed in an improper manner. Chicken in standing water Running Water turned on
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm) on cook line.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Black beans in dry storage
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (64F - Cold Holding); pizza flip top cooler. Food in unit less than four hours. Top of cooler not turned on. Moved to walk in cooler.
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.