VL CAFE
3802 N UNIVERSITY DR, Sunrise FL 33351
Last inspected Dec 9, 2025 · 7 visits since April 2024
APR 24
JUN 24
APR 25
MAY 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2021020552 | Mar 24, 2021 | Sep 10, 2021 | $200 |
Inspection history
7 visits, newest first
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk not date marked. As per operator milk opened Dec 7th. Operator date marked
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher (Chlorine 0ppm). Establishment out of sanitizer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers on top shelf not inverted and does not have any overhead protection. Operator inverted
Show the remaining 1 finding ▾
Stored food not covered. Seafood in reach in chest freezer left uncovered. Operator covered with ceramic wrap.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to walk in cooler. Operator restocked
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in rice inside bulk container.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to walk in cooler water slow to drain
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Padela reach in freezer by cook line, containers of raw breaded shrimp, calamari, and catfish on top shelf of unit above bags of fries, tater tots, and open case of blueberries. Employee rearranged items place place in bottom of freezer for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In MEATS WALK IN - real crab meat (48F - Cold Holding); crab cake mix (49F - Cold Holding); raw calamari (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw lobster tails (48F - Cold Holding); raw lamb chops (48F - Cold Holding); raw ground beef (48F - Cold Holding); raw chicken tenders (49F - Cold Holding); raw chicken wings (49F - Cold Holding). Per manager and date marks all items in unit 2 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In MEATS WALK IN - real crab meat (48F - Cold Holding); crab cake mix (49F - Cold Holding); raw calamari (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw lobster tails (48F - Cold Holding); raw lamb chops (48F - Cold Holding); raw ground beef (48F - Cold Holding); raw chicken tenders (49F - Cold Holding); raw chicken wings (49F - Cold Holding). Per manager and date marks all items in unit 2 days. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on baffle and side walls of ice machine bin.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda rack not secured. Employee resecured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of sheet pans on rack by reach in freezer not inverted. Employee flipped pans.
Water draining onto floor surface. Drain line under kitchen hand sink broken and leaking directly onto floor.
Jun 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. Observed CO2 canisters near meat cooler unsecured. Operator secured with bungee rope.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bulk flour container, handle buried in flour. Operator corrected
Apr 23, 2024□ 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 ▾
Insect control device installed over food preparation area. By cleaning utensils on shelf by kitchen sink.
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Produce cooler; Milk (50F); heavy cream (48F); shredded cheese (49F); butter (47F) Cooked pasta (51F). Per operator, Foods not portioned or prepared today. In unit more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler; Milk (50F); heavy cream (48F); shredded cheese (49F); butter (47F) Cooked pasta (51F) Garlic Spread (50F). Per operator, Foods not portioned or prepared today. In unit more than 4 hours.
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. Provided poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Coleslaw left to cool for over 4 hours with the cover left on food item to chill. See Stop Sale.
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.
Spray bottle containing toxic substance not labeled. In triple compartment sink, spray bottle containing blue chemicals left unlabeled. Bottle properly labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies bathroom.
Carbon dioxide/helium tanks near meat walk in cooler, not adequately secured. Operator secured Co2 tanks
Insect control device installed over food preparation area. By cleaning utensils on shelf by kitchen sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage found in 1 door reach in freezer. Operator discarded.
Plumbing line from a removed fixture not capped off, by grease trap outside kitchen.
Warewashing conducted in outdoor area. Burners and drawers sitting out to dry after being cleaned outside. Waste water on floor by equipment.
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.