GOURMET GARDEN CAFE & JUICES
6139 N FEDERAL HWY, Fort Lauderdale FL 33308 · 9546260452
Last inspected Aug 14, 2026 · 10 visits since December 2023
DEC 24
JUN 25
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017024776 | Apr 20, 2017 | Jun 7, 2017 | $280 |
Inspection history
10 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began cooking an order without first washing hands. Reviewed proper hand washing and cook washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg then touched clean utensils without first washing hands. Reviewed proper procedures and cook washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw fish in top section over ready to eat cooked Brussels sprouts in lower section. 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. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Show the remaining 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Miso dressing. Reviewed proper date marking.
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Walk in cooler - Raw shell eggs stored over/not properly separated from ready-to-eat tahini sauce. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Cook washed knife in cookline hand sink. Reviewed proper use of hand sinks and cook washed knife in triple sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over medium eggs served in avocado BLT. Reviewed menu updating and operator began updating menus during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Personal in charge of- Avi Gor.
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.A
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.
Faucet/handle missing at plumbing fixture. Cold water handle missing at cookline hand sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - egg ladle in water 70F. Operator removed.
Stored food not covered. Ready to eat Cut fruit in walk in freezer. Operator covered.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw chicken with gloved hands then proceeded wipe hands on soiled dry wiping cloth then assisted with cutting strawberries with the same gloves. Reviewed cross contamination, glove usage and handwashing with operator, operator laundered wiping cloth, washed hands and changed glove.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling raw chicken,
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Handwash sink used for purposes other than handwashing. Front counter handwashing thing to use this storage brush and sponge, operator removed.
Non-pitting surface rust on food-contact equipment. Surface rust on bottom shelves of prep table the right of prep sink and in front off prep sink in kitchen.
2 in-use tongs stored on oven door handle between uses, in kitchen. Operator stored properly.
Ceiling tiles and vents soiled with accumulated dust.
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, at cookline. Operator removed fish from packaging.
Cutting board has cut marks and is no longer cleanable at front line and cookline in kitchen.
Employee eating coleslaw while preparing food
Ice buildup in reach-in freezer and walk-in freezer walls.
Interior of refrigerator or freezer in disrepair/has exposed insulation; front line salad station 3 door reach in cooler and cook line 3 door reach in cooler.
Soiled dry wiping cloth in use, at cookline and front line, operator replaced.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -walk in cooler; turkey chili with a marked date of 05/10. Operator discarded.
Ceiling tiles and vents soiled with accumulated dust in kitchen.
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. -Walk in cooler -Cookline Operator cut and removed fish from packaging.
In-use tongs stored on oven door handle between uses. Operator stored properly.
Interior of refrigerator or freezer in disrepair/has exposed insulation. -kitchen front line 3 door reach in cooler doors missing metal door insulation.
Wall soiled with accumulated dust. -Kitchen
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. -Front Line: Sink utilized as storage for blender accessories. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Quart container with no handle used to dispense food. -Kitchen; Quart container in bulk lentils -Cookline; Soufflé cup in hot holding unit for rice and quinoa. Operator removed.
Jul 30, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 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). Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by shelf. Operator moved.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Ice buildup in walk-in freezer along right side wall.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top across grill: coleslaw (50F - Cold Holding); falafel (40-55F - Cold Holding). In unit under 2 hours. Observed food stored above fill line. Food not prepared or portioned today. Operator iced items and retook temperature at 41F 2. Ice Bin across flip top: coleslaw (51F - Cold Holding); hummus (52F - Cold Holding). In unit under 2. Observed food on ice. Items sitting on top of ice and ice not covering sides of pan to the height of the food. Operator added more ice and retook temperature at 39F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink with hose attached. Discussed with operator
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front line hand wash sink. Operator refilled.
Ice buildup in reach-in freezer at smoothie station.
Wall soiled with accumulated dust. Observed above cookline.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee filled out paperwork then put on gloves and began preparing food without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - upper section - raw fish over ready to eat vegetables in lower section. Operator stored all items properly.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Visibly soiled knife holder with knife in kitchen prep area.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles and gaskets on some reach in refrigerator units.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Cutting board has cut marks and is no longer cleanable. Cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter unit.
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.