DirtyFLRestaurant Inspection Data

VIENNA CAFE AND BISTRO

VIENNA CAFE AND BISTRO in COOPER CITY has 6 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections show improving food safety practices.

South Flamingo Road
Florida, 33330
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13494173

  • N/A:No Violations Were Observed

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13526589

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cart next to grill - utensil stored in bucket with water 78F
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed sport drink stored in short cooler at expo room.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed at expo room - handwashing sink not draining properly.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed at walk in freezer - no light at all Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at flip top cooler - raw hamburgers stored directly above raw salmon and shrimps. Employee stored correctly. Observed at walk in freezer - raw hamburgers (not commercially packaged) stored directly above raw shrimps. Employee stored correctly. Corrected On-Site Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at steam table - chicken soup (114F - Reheating) as per operator item rehearing for 2 hours and 10 minutes. Employee turned up tables temperature. **Corrective Action Taken**

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10911985

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on prepping table in kitchen. Employee removed and stored correctly. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flip top table - scoop handle touching cheese. Operator stored correctly. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen. Employee removed item. Corrected On-Site
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed at walk in freezer - no light at all.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on table next to grill - raw shell eggs (73F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Item not portioned or prepared today. Employee stored item in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - chicken salad (48F - Cold Holding); as per operator item held out of temperature for approximately 30 minutes. Item not portioned or prepared today. Employee stored item in walk in cooler . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill - sausages (115F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes. Item held for future orders, employee turned up grills temperature. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation with expired training.

Inspection Date: 3/5/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food debris buildup inside microwave. Operator cleaned and sanitized. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on can opener holster.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked turkey cold held at 44F in flip top cooker. Per operator soups, item transfer to unit 1 hours prior to toe inspection. Operator removed item to walk in freezer for quick chill. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand washing sink blocked with fans and garbage container. Operator removed. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrate thermometer wit manager. Corrected On-Site

Inspection Date: 1/28/2025

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at table next to main grill in kitchen - raw shell eggs (74F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item in reach in cooler. **Corrective Action Taken** - From follow-up inspection 2025-01-28: Observed shrimp in bucket (63F - Cold Holding) at sink. as per operator item held out of temperature for approximately 30 minutes. Item was thawing at room temperature Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - hollandaise (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator moved item to hotter part of steam table. **Corrective Action Taken** - From follow-up inspection 2025-01-28: Observed at steam table in kitchen - French onion (123F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item back on stove. Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon not identify in menu. - From follow-up inspection 2025-01-28: Same Admin Complaint

Inspection Date: 11/19/2024

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at front counter. Open drink container stored next to espresso machine. Operator removed and stored correctly. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while engaged in food preparation. Employee removed item. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed at beverage room - container of tea without lid. Operator properly covered it. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceeded to plate food without washing hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler next to salad station - raw smoked salmon stored above lettuce and other vegetables. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at table next to main grill in kitchen - raw shell eggs (74F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item in reach in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - hollandaise (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator moved item to hotter part of steam table. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon not identify in menu.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees with expired training.