VILLAGE CAFE
Terramar Street
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezers and freezer chest.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New Menu Eggs Benedict and sunny side eggs, poached eggs not identified on the menu . Operator placed asterisk next to Items and advisory. Corrected On-Site
- 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above Cookline make table . Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in glass door reach in cooler, is torn.
- 14-69-4:Basic - Ice buildup in kitchen reach-in freezer, storage area freezer and freezer chest.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs more than 7 days in glass door reach in cooler in cooler . Operator instructed to discard, **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Butter 71F for 2.5 hours on front counter . Operator placed in reach in freezer. Glass door reach in cooler 46F - Cold Holding)/ less than 4 hours . Operator place in reach in freezer . **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-13-5:Intermediate - 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. Grace.
Food safety inspection conducted on 9/11/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach in freezer. Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top raw bacon (48F - Cold Holding)/10 minutes. Operator placed inside unit. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-02: Cookline l Double containers more than 4 hours lSliced cheese 54F, shredded cheese 52F Diced tomatoes 52F, cut lettuce 44F Operator instructed to discard food more than 44F operator placed new food in single container Admin Complaint
Food safety inspection conducted on 4/2/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/30/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach in freezer. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker handled raw bacon, changed gloves but did not wash hands prior to handling food. Educated operator . **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top raw bacon (48F - Cold Holding)/10 minutes. Operator placed inside unit. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature . Sausage gravy , Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 98-117F/2 hours . Operator instructed to reheat to 165F. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs, sunny side eggs, florentine eggs. Corrected On-Site 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. Warning
Food safety inspection conducted on 1/30/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 8/17/2023
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Flour scoop handle in contact with flour. Corrected On-Site
- 36-34-5:Basic - Kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cookline make table cold holding unit. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator using vinegar. Corrected On-Site
- 12A-05-4:High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker drank coffee and then handled food without washing hands. Educated operator **Corrective Action Taken**
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. - shell eggs in cookline make table stored over cooked sausage patties. Operator relocated. **Corrective Action Taken**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass display -cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/15 minutes Operator instructed to placed on time. -Wait station butter (44F - Cold Holding); 15 minutes. Operator jrecently returned, **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. Glass counter display cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/2 hours . Operator instructed to refrigerate. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to fill pitcher with water Educated operator.
Food safety inspection conducted on 8/17/2023 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).