LA CORTE CAFE
100 E BROWARD BLVD, Fort Lauderdale FL 33301 · 954-828-9208
Last inspected Jan 21, 2026 · 7 visits since February 2024
MAY 24
OCT 24
APR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Chicken soup - date marked 9-30. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019050715 | Sep 17, 2019 | Oct 25, 2019 | $200 |
Inspection history
7 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand wash sink. The paper towels were supplied during the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. In the kitchen
Show the remaining 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The A/C return vent over the reach in freezer in the kitchen.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken (50-52F); cooked chicken (59-60F); cooked pasta (45-46F). Per operator items were prepared yesterday and placed in walk in cooler yesterday. Items not prepped or portioned today. Observed 2 trays stacked and walk in door not closing tightly. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat cheese and ready to eat potatoes without washing hands. Reviewed proper hand washing and employee washed hands.
Prep Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and began stuffing empanadas. Reviewed proper hand washing and employee washed hands.
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. Walk in cooler - feta cheese (45-46F); blue cheese (45-46F). Per operator items held in walk in overnight. Items not prepped or portioned today. Observed door not closing tightly. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken (50-52F); cooked chicken (59-60F); cooked pasta (45-46F). Per operator items were prepared yesterday and placed in walk in cooler yesterday. Items not prepped or portioned today. Observed 2 trays stacked and walk in door not closing tightly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - feta cheese (45-46F); blue cheese (45-46F); raw chicken (49-51F) - Operator immediately cooked raw chicken. Per operator items held in walk in overnight. Items not prepped or portioned today. Observed door not closing tightly. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - glass case - cooked potatoes (112-115F - Hot Holding). Per operator holding 1/2 hour. Operator moved back to oven to reheat.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by large tray. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas - front counter. Provided time as a public health control form to operator.
Interior of prep area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front cook line, breakfast potatoes 117°F hot holding. Operator stated held less than 1 hour. Moved to steam table to reach 135°F or above.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 1/2025, 2/2025, 3/2025
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler, soiled cardboard used on floor.
Food stored on floor. In walk in cooler, bag on onions stored on floor. Operator moved onions to shelf
In-use tongs stored on equipment door handle between uses. In back prep kitchen, in use tongs stored on door handles. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelves soiled with food debris and mold like substance
Single-service articles not stored inverted or protected from contamination. At front counter, to go containers to stored inverted to protect from contamination
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Chicken soup - date marked 9-30. See stop sale.
Nonfood-grade bags used in direct contact with food. Walk in cooler - Pieces of Bread stored in to go t-shirt bag. Operator stored in food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. Front counter flip top - Raw smoked salmon stored over ready to eat dressings. Operator stored all items properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter low boy - milk - per operator opened 3 days ago. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area cutting board. Operator removed.
No soap provided at handwash sink. Front counter by register. Operator replaced.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front counter - coffee cups stored under paper towel dispenser - dripped on when hand sink used. Operator removed items.
Floor soiled/has accumulation of debris. Walk in cooler - under shelving. Dry storage room - under shelving.
In-use tongs stored on equipment door handle between uses. Cooking area - tongs on oven door handle. Operator removed.
Water leaking from pipe and/or faucet/handle. Water leaking under triple sink.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....00 ppm.. operator corrected it at 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above cooked rice in walk in cooler. Operator properly stored food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, cheese 53F in flip top reach in cooler at front kitchen, food not prepped or portion today. Food being held less than 4 hours. Operator time marked on food.
Handwash sink used for purposes other than handwashing...dumped ice, rinse utensils at coffe station handwashing sink, stored several buckets in handwashing sink by the walk in cooler. Operator cleaned
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - Raw smoked salmon stored over ready to eat cream cheese. Raw pork bacon stored over ready to eat chimichurri. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon. Reviewed menu updating with operator and operator updated menus during inspection.
Buildup of food debris/soil residue on equipment door handles. Visibly soiled handles on reach in freezer - prep area.
Ceiling tile missing. Prep area - per operator A/C work being performed.
Current Hotel and Restaurant license not displayed. Operator posted current license.
Equipment in poor repair. Torn gasket - prep area reach in freezer - True unit.
In-use ice scoop stored on soiled surface between uses. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted.
Ripped/worn tin foil used as shelf cover. Prep area.
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.