JOE'S CAFE
1913 CORDOVA RD, Fort Lauderdale FL 33316 · 954-760-5637
Last inspected Jan 23, 2026 · 9 visits since October 2023
FEB 24
AUG 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line-shell eggs (60F - Cold Holding) Shell eggs next to grill stove, per employee food held less than two hours, eggs moved to lower cooker for a quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloved employee cracked raw shell eggs, then grabbed clean plate to serve ready to eat hash brown, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee working in food preparation, moved garbage can, then open flip top to serve ready to eat food, using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line-shell eggs (60F - Cold Holding) Shell eggs next to grill stove, per employee food held less than two hours, eggs moved to lower cooker for a quick chill.
Equipment in poor repair. Cleaning equipment storage rack- build up of rust in all shelves.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of sauerkraut in kitchen on can rack. Manager removed can to be discarded. Stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored above frozen vegetables, not commercially packaged, in reach in freezer. Employee rearranged items for proper storage.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee discarded and made new solution at 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top can opener soiled with food debris in prep area.
Handwash sink used for purposes other than handwashing. Observed cook rinsing bowls at cook line hand washing procedures sink, in between orders.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and ramekins not stored inverted on clean dish rack, in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed closed umbrella on dry storage shelf, above bags of dry mashed potatoes. Manager removed from shelf.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on bottom and top of kitchen exterior exit door.
Jan 8, 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 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. Observed flip top cooler// tuna salad (45F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// tuna salad (45F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale. 2) Observed flip top cooler// tzatziki dressing (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken.
Handwash sink not accessible for employee use at all times. Observers hand wash sink next to triple sink blocked; bin of peeled potatoes stored in front of sink. Operator removed.
Uncovered food stored near sink exposed to splash. Observed uncovered potatoes stored next to wash compartment of three compartment sink, sink full of soapy water. Employee moved potatoes.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer bucket at cook line. Cook properly stored.
Aug 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00ppm after 3 attempts. Operator set up triple sink.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cook line, cracked eggs then proceeded to grab clean plate. Educated employee on proper handwashing techniques.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale.
Time/temperature control for safety food thawed in an improper manner. Observed brisket thawing in container with standing water. Operator placed in cooler for proper thawing.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly.
Feb 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not dispensing sanitizer properly. Operator setup triple sink to wash, rinse, and sanitize dishware.
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 and the time removed from temperature control cannot be determined. Observed no time mark on raw shell eggs at cook line. Per operator, eggs held on time for approximately 2 hours. Operator put time mark on eggs.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack hanging on dry storage shelf in kitchen. Employee properly stored.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution on flip top cooler cutting board, at cook line. Operator removed.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (59°F - Cold Holding)at expo line. Per operator, foods not prepped or portioned today; out of temperature for approximately 2 hrs. Operator put food in walk in cooler to quick chill.
Insect control device installed over food preparation area. Observed bug zapper installed over chest freezer at server station.
Presetting of unwrapped silverware and/or tableware outdoors.
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.