TOASTED CAFE
5428 WEST ATLANTIC BLVD, Margate FL 33063 · 9542133318
Last inspected Aug 11, 2026 · 11 visits since July 2023
JUL 24
NOV 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at ham (49F - Cold Holding); sausage (49F - Cold Holding), chef removed all items and called for maintenance
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $5,180
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018025615 | Apr 17, 2018 | Jun 6, 2018 | $200 |
| 2--2015031336 | Jul 16, 2015 | Dec 18, 2015 | $800 |
| 2--2015035244 | Jul 17, 2015 | Dec 18, 2015 | $2,100 |
| 2--2015003217 | Dec 29, 2014 | May 5, 2015 | $2,080 |
Inspection history
11 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 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. Dishmachine cycle operating properly - reading 0ppm chlorine after priming and multiple attempts.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparations of other orders without washing hands before putting on clean gloves. Reviewed procedures with manager to explain to employee.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishware and handled clean sanitized dishes directly from triple sink without washing hands first. Reviewed proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter by cash register under no time temperature control, individual butter (68F - Cold Holding). Per employee out of cooler approximately 1.5 hours and not prepared today. Employee moved butters back to reach in to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flattop in kitchen, sausage gravy (118-138F - Hot Holding). Per manager heated at approximately 7:30am. Observed gravy on cooler side of grill. Manager moved container into a water bath to reheat and hold on hotter section of flattop.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer pump operating properly during cycle. No chemical pumping through lines.
Floor not cleaned when the least amount of food is exposed. Floor area to left of kitchen cookline and around 3 door lowboy cooler has buildup of grease and food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave has food debris.
Soiled dry wiping cloth in use. Soiled dry clothes on make line in kitchen. Soiled wet cloth by stovetop in kitchen.
Water draining onto floor surface. Water draining from dishmachine line connection to floor.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; diced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); raw beef (46F - Cold Holding); Walk in cooler; sausage (45F - Cold Holding); waffle mix (46F - Cold Holding). All TCS foods not portioned or prepared today. In unit less than 4hrs. Observed flip top kept open and walk in cooler not properly closing. Operators moved all foods to walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill; sausage gravy (117F - Hot Holding). Foods prepared today. Observed food in container directly over grill. No proper heat induction for entire container. Operator mixed boiling water to heat up sausage gravy, and placed in hot table. Sausage gravy now 181F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled at cook line
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 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. Three door kitchen stainless cooler; cheese (58F - Cold Holding); raw burger patties (59F - Cold Holding); raw sausage patties (58F - Cold Holding); cooked turkey (58F - Cold Holding). Per operator items were folding holding in unit over night. Food not prepared or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door kitchen stainless cooler; cheese (58F - Cold Holding); raw burger patties (59F - Cold Holding); raw sausage patties (58F - Cold Holding); cooked turkey (58F - Cold Holding). Per operator items were folding holding in unit over night. Food not prepared or portioned today see stop sale Three door kitchen stainless cooler. milk (58F - Cold Holding). Per operator milk transferred from walk in cooler less than four hours ago. Operator placed milk freezer to quick chill. Food not prepared or portioned today
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back prep area soiled with food debris. Operated placed cutting board in dish area to clean
Handwash sink used for purposes other than handwashing. Wiping cloths stored in back hand sink. Operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator, operator filled out on sight
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back iced bin contains mold like substance. Operated began cleaning ice bin
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table on kitchen. Operator removed
Wall soiled with accumulated grease, food debris, and/or dust. Wall by reach in freezer soiled with food debris
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at sausage (49F - Cold Holding); cut tomatoes (49F - Cold Holding); cheese (49F - Cold Holding), chef moved items to working cooler and called for maintenance
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. Form was emailed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Used bottle of water on cutting board. Chef discarded bottles and cleaned and sanitized
No Heimlich maneuver/choking sign posted.
Single-service articles not stored inverted or protected from contamination. White to go containers above cook line not inverted. Chef fixed containers
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, opened case of raw philly meat above container of individual non commercial wrapped raw pork chops. Manager rearranged for proper separation.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on back wall of ice machine bin.
Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers on shelf in corner of kitchen not inverted. Employee inverted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 10ppm chlorine. Employee corrected to 100ppm chlorine.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over vegetables. Chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at ham (49F - Cold Holding); sausage (49F - Cold Holding), chef removed all items and called for maintenance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. -Observed food containers stored inside handwash sink at cookline. Operator removed and stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked turkey stored in walk-in cooler. Per operator, turkey was cooked on 07/19/2023. Operator correctly date marked item.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in refrigerator at front line. Operator discarded at will.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly.
Food stored on floor. -Observed pot with cooked potatoes stored on kitchen floor. Operator removed and stored properly.
Old labels stuck to food containers after cleaning.operator removed
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.