VILLAGE CAFE
551 BREAKERS AVE, Fort Lauderdale FL 33304 · 954.249.1149
Last inspected Mar 19, 2026 · 11 visits since October 2023
MAR 24
JAN 25
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, sliced tomatoes (50F - Cold Holding); ham (52F - Cold Holding); salmon (52F - Cold Holding). Operator stated held less than two hours. Prepped this morning.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065602 | Aug 6, 2025 | Oct 2, 2025 | $200 |
| 2--2021048360 | Sep 13, 2021 | Mar 2, 2022 | $1,100 |
| 2--2019029090 | May 13, 2019 | Oct 25, 2019 | $320 |
Inspection history
11 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 upstairs handling clean dishes from machine immediately after rinsing and loading dirty ones without washing hands first. Reviewed procedures with manager and employees - employee began washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beside flattop griddle at cookline, cooked sausage patties (110F - Hot Holding). Per employee reheated and by unit less than 1 hour. Sausage moved to flattop to reheat and hold.
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. Bluetooth speaker on prep table near food food items in downstairs prep area.
Show the remaining 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 96F beside grill at cookline.
Wet wiping cloths stored in detergent and sanitizer mixed together. In downstairs prep kitchen, wiping cloth in sanitizer soap mixed together. Employee dumped bucket to remake when able.
Aug 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COFFEE STATION; Ice bath - Milk #1 (57F - Cold Holding); Milk # 2 (70F - Cold Holding); Counter top - Butter (70F - Cold Holding).Per operator, milk was placed in ice bath approximately 2 hours ago, observed ice water solution too low, operator added water/ ice. Food not prepped or portioned today. Butter placed out at approximately 2.5 hours ago and and moved to reach in to quick chill. Food not prepped or portioned today.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Cook at cook line washed hands with no soap. Reviewed proper handwashing and employee properly washed hands.
Cook failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves and touched clean utensils without first washing hands. Reviewed proper handwashing and cook washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COFFEE STATION; Ice bath - Milk #1 (57F - Cold Holding); Milk # 2 (70F - Cold Holding); Counter top - Butter (70F - Cold Holding).Per operator, milk was placed in ice bath approximately 2 hours ago, observed ice water solution too low, operator added water/ ice. Food not prepped or portioned today. Butter placed out at approximately 2.5 hours ago and and moved to reach in to quick chill. Food not prepped or portioned today.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line magnetic knife rack visibly soiled.
Handwash sink disconnected in downstairs prep room. Must be reinstalled in the same location where removed.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. Cook-line and prep area handwashing sinks. Operator provided.
Insect control device installed over food preparation area. Downstairs prep room, zapper over prep table.
No handwashing sign provided at a hand sink used by food employees. Cook-line, bar area and downstairs prep area. Operator posted.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, sliced tomatoes (50F - Cold Holding); ham (52F - Cold Holding); salmon (52F - Cold Holding). Operator stated held less than two hours. Prepped this morning.
Handwash sink used for purposes other than handwashing. Employee filled up container with water using handwashing sink on cook line. Discussed with operator that handwashing sink to only be used for handwashing.
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. Person in charge can not supply certificates for employee food handlers training.
In-use tongs stored on equipment door handle between uses. In kitchen, tongs stores on oven door handle. Operator removed tongs.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 10 findings ▾
1. Dish Employee handled soiled utensils and then handled clean dishes and utensils without washing hands. 2. Server handled soiled dishes and then prepared drink for customer without washing hands. Reviewed proper hand washing and employees properly washed hands.
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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Quaternary 200ppm.
Employee cracked raw shell eggs, changed gloves and then handled ready-to-eat avocado without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Prep area glass door low boy - Raw shell eggs stored over ready to eat cooked chicken. Operator stored all items properly.
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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Soap dispenser at handwash sink not working/unable to dispense soap. Prep area hand sink. Operator replaced with manual pump soap.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking - utensils in water 121F. Operator moved to heat source.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Downstairs prep room. Propane tank attached to soup burner under triple sink. Inspector will email inspection report to fire marshal for review. For reporting purposes only.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and raw beef. Provided Special Process Guidance handout to operator.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Handwash sink not accessible for employee use at all times. Handsink by dish machine - out of order sign.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and raw beef. Provided Special Process Guidance handout to operator.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils stored under paper towel dispenser by downstairs hand sink. Operator stored items properly.
Current Hotel and Restaurant license not displayed.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed expired and ineffective test kit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed Manager on duty Blanca Villanueva expired 9-13-2023.
No soap provided at handwash sink. Observed no operating soap dispenser at rear kitchen hand washing sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen ground beef and frozen lobster in ROP.
Current Hotel and Restaurant license not displayed. No 2023 license available for review.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line. Operator cleaned, sanitized, and placed new 135°F water on flat top grill for utensils.
Old labels stuck to food containers after cleaning. Observed multiple old labels not removed from pans after cleaning.
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.