LE CAFE IN
1866 N YOUNG CIR STE 7B, Hollywood FL 33020
Last inspected Jul 17, 2025 · 5 visits since March 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections trending up, 17 points better than where it started.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ham, turkey in reach in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 8 July. See stop sale.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 2-3 in reach in cooler. See stop sale.
No proof of required state approved employee training provided for employee hired more than 60 days ago. 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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at cook line flip top
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No probe thermometer provided to measure temperature of food products.
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.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed Hand washing sink in kitchen block by mop and broom. Operator cleared area.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen next to storage.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked bacon in reach in cooler. Operator stored correctly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table next to electric stove: eggs (61F - Cold Holding. Per operator stored outside temperature control less than 2 hours. Operator moved to cooler to quick chill. Food not prepared or portioned today.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs at prep table and proceeded to make croissants and touched yellow cheese without changing gloves. Instructed employee to wash hands.
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.
Handwash sink used for purposes other than handwashing. Observed fruit slicer at handwashing sink at kitchen. Operator removed.
No probe thermometer provided to measure temperature of food products.
Covered waste receptacle not provided in customers and employee unisex bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water at 98F. Operator reheated to 135F.
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.