DirtyFLRestaurant Inspection Data

CAGNEYS SALOON

Food safety records indicate CAGNEYS SALOON in DAVIE has 8 inspections with a 2.7/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

5983 S UNIVERSITY DR

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13625105

Met Inspection Standards

1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-02-04: Observed at callback same **Time Extended**

2/3/2026· 1mo ago

Visit ID: 13544799

Follow-up Inspection Required

2 high, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on walk in cooler Warning
  • 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. Walk in cooler- raw bacon (47F - Cold Holding); shredded cheese (47F - Cold Holding); raw chicken (47F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. See stop Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- raw bacon (47F - Cold Holding); shredded cheese (47F - Cold Holding); raw chicken (47F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. See stop Warning

10/9/2025· 5mo ago

Visit ID: 10901578

Met Inspection Standards

1 high, 1 basic

  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Tray of plastic cutlery above fliptop unit not present all handles facing same direction. Employee rearranged to present properly.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer at cookline, container of portioned raw chicken tenders on top of container of portioned mozzarella sticks. Employee rearranged to properly separate.

4/2/2025· 11mo ago

Visit ID: 10738267

Met Inspection Standards

3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine. Manager cleaned during inspection. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 1) Cases of plastic bottled water on floor by ice machine 2) Container of fryer oil on floor opposite kitchen hand sink. Manager brought in racks and moved all off of floor. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by kitchen fliptop. Manager reviewed towel. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun holsters at bar have mold like buildup.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of clean utensils on top of kitchen hand sink. Manager removed container. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance i spray bottles at bar. Employee labeled as glass cleaner and degreaser. Corrected On-Site

12/9/2024· 1y 3mo ago

1 high, 3 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along deflector in ice machine bin. Employee removed deflector and cleaned.**Corrective Action Taken** Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine stored right side up. Employee inverted both. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container on shelf with clean dishware above kitchen fliptop unit. Employee discarded beverage. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and pouch on shelf with clean dish ware above kitchen fliptop unit.
  • 08B-38-4:Basic - Food stored on floor. 1) In walk in cooler, container of raw chicken on floor. 2) In walk in freezer, case of raw burger patties on floor.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on kitchen prep table.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Soda gun holster at near end of bar missing drain line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2024
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at far end of bar has mold like buildup around inside. Employee removed and cleaned. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Catering pans stacked on kitchen hand sink. Employee removed pans. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

5/6/2024· 1y 10mo ago

Visit ID: 8594099

Met Inspection Standards

1 high, 1 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of chips stored on floor inside walk in freezer. Operator elevated Corrected On-Site
  • 22-20-5:Basic - Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line. 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. Raw shell eggs stored over raw beef burger patties inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly. 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. Cooked Ground beef made 6 days ago not date marked inside walk in cooler. Operator date marked. Advised operator food expires tomorrow. Corrected On-Site

1/19/2024· 2y 1mo ago

Visit ID: 8593920

Met Inspection Standards

2 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-01-19: Observed same **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-01-19: Observed same **Time Extended**

1/18/2024· 2y 1mo ago

Visit ID: 8355792

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-69-4:Basic - Ice buildup in walk-in freezer on floor by entrance door. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.Flip top cooler in cook line , Cut tomatoes (48F - Cold Holding); pico de mayo (47F - Cold Holding); blend cheese (50F - Cold Holding). Foods held overnight inside flip top per cook. See stop sale. Foods not prepared or portioned today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top cooler in cook line , Cut tomatoes (48F - Cold Holding); pico de mayo (47F - Cold Holding); blend cheese (50F - Cold Holding). Foods held overnight inside flip top per cook. See stop sale. Foods not prepared or portioned today. 2. Walk in cooler , meat balls 46F ( cold holding) less than 4 hours ago, operator discarded at will* corrected on site*
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container with Utensils stored on top hand wash sink in cook line. Operator moved Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.