DirtyFLRestaurant Inspection Data

IKRAFTCAFE

IKRAFTCAFE in CORAL SPRINGS has 7 health inspections on record with an overall food safety rating of 2.7/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

8211 West Atlantic Boulevard
Coral Springs, Florida, 33071
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13515758

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator not identified. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellar phone stored on food preparation table. Operator removed Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed and stored properly. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing food containers and not sanitizing. Warning
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed test strips in transparent packaging. Repeat Violation Warning
  • 53B-01-5:Intermediate - 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. Observed no proof of employees training available. Warning
  • 11-26-1:Intermediate - 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. Warning

9/9/2025· 6mo ago

Visit ID: 10918916

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has black cut marks next to kitchen flip top
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in the wall next to bathroom entrance (women's bathroom)
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg in kitchen flip top. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; cooked pork (45F - Cold Holding)l as per operator food not portioned or prepared today. In unit less than 4hrs. Operator placed in reach in freezer for quick chill. **Corrective Action Taken**
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quay test strips kept in small ziplock back operator has no color/concentration chart for reference

3/6/2025· 1y ago

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets on fliptop lower cooler doors torn and hanging loose.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket barely reading for quaternary <150ppm. Manager remade to proper 200ppm. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned rice, mashed potatoes, and pasta missing date marked when made. Per manager none prepared more than 3 days.

9/3/2024· 1y 6mo ago

2 high, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 door lowboy cooler in kitchen next to cold table.
  • 01B-02-5:High Priority - 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. 1) 3 door lowboy cooler; milk (54F - Cold Holding). Food in unit more than 4 hours, not portioned or prepared today. Observed unit not keeping food properly refrigerated. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 3 door lowboy cooler; milk (54F - Cold Holding). Food in unit more than 4 hours, not portioned or prepared today. Observed unit not keeping food properly refrigerated. See stop sale.

3/15/2024· 1y 12mo ago

Visit ID: 8579356

Met Inspection Standards

2 high, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish many bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed tomatoes over Alfredo sauce. Operator placed Alfredo on different shelf. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Philly steak over salmon not all commercially packaged in padela reach in freezer. Operator inverted items. Corrected On-Site
  • 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 cubed baked potato (80F - Hot Holding) in steam table. Per operator held less four hours. Operator started to reheated to 165 **Corrective Action Taken**

12/19/2023· 2y 2mo ago

Visit ID: 8368562

Met Inspection Standards

1 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at walk in cooler- observed soiled wiping cloth on prep table. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen- observed hand washing sink being blocked by trash can.

8/21/2023· 2y 6mo ago

Visit ID: 8321639

Met Inspection Standards
  • N/A:No Violations Were Observed