ISLAND FLAVOR CAFE 1
9160 WEST COMMERCIAL BLVD #4, Sunrise FL 33351 · 9545138734
Last inspected Jun 30, 2026 · 9 visits since January 2024
FEB 25
MAY 25
DEC 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on shelf above food preparation table. Operator removed eggs removed and stored properly.
In-use tongs stored on equipment door handle between uses.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed peanut punch not containing allergens and complete minimal information.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over soup in chest freezer. Operator repositioned raw fish.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with garbage container. Operator relocate container.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink. Operator labeled.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee personal foods stored in reach in cooler not identified.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly.
Dec 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
May 1, 2025Inspection 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter sanitizer reading >200ppm chlorine. Manager remade to proper 100ppm chlorine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to bottled lemon juice and dry spices on shelf above kitchen prep table.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in hot case on front counter.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, plantains (122F - Hot Holding). Per employee, cooked and in unit approximately 2-2.5hrs. Employee moved plantains to oven to reheat above 165F for proper hot holding.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap.
Cutting board has cut marks and is no longer cleanable. Flip top cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking on flip top counter Employee removed and placed item on bottom shelf of prep table.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled.
Equipment in poor repair. Reach in freezer food frame loose.
Ice buildup in reach-in freezer in kitchen
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler :oaxtail 53F (cooling overnight) see stop sale
Operating with an expired Division of Hotels and Restaurants license. License expired 2023. Operator renewed during inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler :oaxtail 53F (cooling overnight) see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (93F); gravy (94F - Hot Holding) Observed oven off in unit less than 2 hours 2) Hot warmer : fried chicken 109F (hot holding) in unit less than 4 hours. 3) plantains 103F in unit at no temperature control under 2 hours. Instructed operator to reheat all foods to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled.
Equipment in poor repair. Reach in freezer food frame loose.
Ice buildup in reach-in freezer in kitchen
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature. Operator moved foods to reach 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.