CAFE ROMA ITALY
1 E BROWARD BLVD #108, Fort Lauderdale FL 33301 · 954-514-7256
Last inspected Aug 26, 2026 · 8 visits since January 2024
AUG 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw portioned ground beef was stored over packaged cheese. The ground beef was moved
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, croquettes (115F - Hot Holding); empanadas (128F - Hot Holding); egg and cheese sandwich (128F - Hot Holding). The items were not prepped or portioned today. They were placed in the holding unit less than 2 hours ago. The temperature was increased on the unit to reheat the food to 165F to hot hold.
Food stored on floor. In the walk in freezer, cases of french fries and turnover shells were stored on the floor. The cases were moved up
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bin of flour, the scoop was upside down in the flour. The scoop was corrected.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. At the pizza station, a spray bottle of water was not labeled. The bottle was labeled
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Under the front counter, plastic bottles of water are stored on the floor. Employee moved off of the floor.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Can of marinara sauce dented on shelf at front counter. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Vinegar / oil sauce stored under raw chicken in walk in cooler. Manager rearranged for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. DISPLAY CASE; Cooked beef, chicken, spinach empanadas (119-122F - Hot Holding), in unit for approximately 2 hours. Items placed on Time as a Public Health Control.
Food-contact surface soiled with food debris - mixer in kitchen.
Handwash sink used for purposes other than handwashing. Utensils stored in handwashing sink at front counter. Operator removed from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter handwashing sink.Operator provided.
Nonfood-grade basting brush used in food. In low boy at coffee station, non food grade brush stored in container of sugar/ water solution.Manager removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler- marinara sauce not date marked, held in unit for 4 days. Manager date marked.
Warewashing machine not equipped with a visual or audible alarm to verify the delivery of detergent and sanitizer. Operator installed residential dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter on counter, employee's cellphone stored on top of single service condiments. Manager removed phone.
Exterior door has a gap between double doors that opens to outside patio.
Floor soiled/has accumulation of debris. In walk in cooler floor soiled with food debris.
Food not stored at least 6 inches off of the floor. Case of plastic water bottles stored on floor at front counter. Operator removed from floor.
Single-service articles improperly stored. In dry storage box of take out containers stored on floor. Manager placed on shelf.
Stored food not covered. Sausage in walk in cooler not covered. Manager covered.
Water leaking from pipe in walk in cooler.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in freezer, to go grocery bags used to store bread.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs stored over ready to eat cheese. Operator moved eggs to bottom shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flip top cooler in kitchen, spoon handle laying in grated parmesan cheese. Operator removed spoon.
Insect control device installed over food preparation area. In kitchen prep table by pizza ovens, plug in bug zapper installed over prep table.
Aug 14, 2024Inspection 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg, then put on gloves without washing hands first. Operator washed hands
Raw animal food stored in same container as ready-to-eat food. Raw shell egg stored with ready to eat cheese in walk in cooler. Operator properly stored eggs
Equipment in poor repair. Torn gaskets in kitchen chest freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease build up in kitchen microwave.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands...washed hands again appropriately.
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...cutting sandwich with bare hands and serve to customer. Can't make stop sale cause already food was served to customer. Reviewed AOP procedure with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 47F, butter 47F, slice tomatoes 49F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours. Operator removed food to bottom acceptable 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... pizza, focaccia ham sandwich at front counter, empanadas in hot hold case at front line, per operator food was held less than 4 hours. Operator time marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...marinara sauce in walk in cooler, tuna salad in reach in cooler, Food was prepared yesterday morning. Employee date marked.
Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance around the door threshold, gasket
Wiping cloth chlorine sanitizing solution not at proper minimum strength...chlorine 00 ppm.. operator added chlorine with water at 100 ppm.
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area.
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Prep table storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE cheese in cookline flip top. Operator stored all items properly.
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. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale.
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. Provided handout to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed Time as a Public Health Control form and reviewed with operator.
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area.
Buildup of food debris/soil residue on equipment door handles and gaskets.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard on prep table in pantry area.
Dead roaches on premises. Observed 6 dead roaches behind freezer next to triple sink in kitchen. Observed 3 dead roaches under pizza oven in kitchen. Observed 1 dead roach next to kitchen entrance door. Operator removed dead roaches and cleaned the affected areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bookbag and sweater on prep table in pantry area.
Floor tiles missing and/or in disrepair by triple sink.
Food stored on floor. Observed box of French fries stored on floor of walk-in freezer. Case of plastic water bottles stored on floor at front counter. Operator stored all items properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of pizza oven dirty with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter chlorine 10 ppm. Operator made new solution chlorine 50ppm.
Working containers of food removed from original container not identified by common name. Bulk container of flour, operator properly marked.
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.