EL MAR CAFE
4405 EL MAR DR, Lauderdale-By-The-Se FL 33308 · 954.401.5148
Last inspected Jul 16, 2026 · 8 visits since February 2024
AUG 24
DEC 24
JUL 25
SEP 25
JUL 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food re-served to customers. Butter chips and reconstituted Creamer, with a label indicating refrigeration needed. Left out on tables for customers reuse. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024014059 | Feb 12, 2024 | Apr 10, 2024 | $400 |
| 2--2016017655 | Mar 28, 2016 | Apr 25, 2016 | $360 |
Inspection history
8 visits, newest first
Jul 16, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 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 unit. Chlorine 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and smoked salmon on breakfast menu. Reviewed menu updating with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline; diced ham (42-58F - Cold Holding), observed on ice bath food product over ice line, operator removed excess and stored in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline; pork sausage (113F - Hot Holding), observed food item not on heat source. Operator placed back on flat top to reheat to 165F.
Accumulation of dead insects in control devices. In kitchen behind stove on, Operator discarded and replaced trap during inspection.
Accumulation of mold-like substance in the interior of the ice bin. In back storage room.
Ice buildup in reach-in freezer in back storage room.
In-use tongs stored on equipment door handle between uses.
One door reach in cooler gaskets in disrepair.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -Dead insect observed in ice machine on ice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) operator remade solution Sanitizer Bucket (Chlorine 100ppm).
bottle containing toxic substance not labeled. -clear liquid in a condiment squeeze bottle not labeled, identified as bleach, operator labeled and stored properly.
In-use tongs stored on equipment door handle between uses. Operator stored properly.
Interior of one door reach in cooler gaskets in disrepair.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Stove top; hollandase sauce (110F - Hot Holding), observed no heat less than 4Hours, operator turned on heat. hollandase sauce (140F - Hot Holding)
Handwash sink used for purposes other than handwashing. -Dishwashing area hand washing sink used to collect water, reviewed proper hand washing sink usage with employee.
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.
In-use tongs stored on equipment door handle between uses. Operator stored properly.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Lowboy refrigerator; sliced cheese, pork (44-47F - Cold Holding). Operator move to other refrigerator
Bowl or other container with no handle used to dispense food. Observed in feta cheese. Operator removed.
Single-service articles improperly stored. Observed to go cups on floor in dry storage
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food re-served to customers. Butter chips and reconstituted Creamer, with a label indicating refrigeration needed. Left out on tables for customers reuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 53°F, left out on cook line shelf under grill. Cook stated removed from refrigerator 30 minutes ago. Cook placed corned beef back into refrigerator.
Time/temperature control for safety food re-served to customers. Butter chips and reconstituted Creamer, with a label indicating refrigeration needed. Left out on tables for customers reuse. See stop sale.
A box of potatoes stored on floor under triple sink. Operator went to move box on a shelf.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cook cracked raw shell eggs and then handled clean plates without washing hands. Reviewed proper hand washing and employee properly washed hands.
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). Advised Operator to set up triple sink for sanitizing.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted. Chlorine 100ppm.
Establishment advertised fresh juice, but juice was not prepared from original fruit. Breakfast menu states, "Fresh Orange Juice" however establishment is serving juice provided by their purveyor.
In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several open employee drinks inside prep area reach in units. Operator stored properly.
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.