DirtyFLRestaurant Inspection Data

BOUTIQUE CAFE

BOUTIQUE CAFE maintains a 3.0/5 food safety rating based on 6 health department inspections in FORT LAUDERDALE. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 6 reports on file

North Ocean Boulevard
Fort Lauderdale, Florida, 33308
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

11/3/2025· 4mo ago

Visit ID: 13488537

Met Inspection Standards

1 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-11-03: Observed same **Time Extended**

8/11/2025· 7mo ago

Visit ID: 10910099

Follow-up Inspection Required

4 high, 1 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing above kitchen entry door next to single service container shelf.
  • 08B-38-4:Basic - Food stored on floor. Case of water and canned garbanzo beans stored on floor in kitchen, operator stored properly. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop stored in mop bucket and not stored in a manner to allow the mop to dry. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator advised they will sanitize in the triple sink. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw salmon stored over bags of frozen falafel mix, operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over ready to eat chocolate chip muffin mix. Operator stored properly. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing blue toxic substance not labeled at wait station, operator identified as glass cleaner and labeled. Corrected On-Site

3/19/2025· 11mo ago

4 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on two door reach in cooler opposite cookline in kitchen. Operator cleaned at the time of inspection.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall behind cook line equipment in kitchen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor near mop sink.

12/30/2024· 1y 2mo ago

1 high, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed, operator printed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - Bulk Garbonzo Beans - Jasmine Rice - Chicken Soup Mix Operator stored properly. Corrected On-Site
  • 33-29-4:Basic - Grease receptacle lid open. Operator closed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Cookline; raw chicken thawing under no temperature control, reviewed proper thawing methods with operator, operator placed in reach in cooler to thaw properly. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease at cookline behind grill. Operator has scheduled cleaning. **Corrective Action Taken**
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm), observed no sanitizer solution left, operator ordered solution and set up manual sanitization station. **Corrective Action Taken**

2/27/2024· 2y ago

Visit ID: 8516126

Met Inspection Standards

1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table across from dish machine, emplyee cell phone on prep table. Employee removed Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle with degreaser not labeled. Operator labeled Corrected On-Site

10/3/2023· 2y 5mo ago

Visit ID: 8360906

Met Inspection Standards

3 high, 4 int, 1 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator called for service. Operator set up triple sink for sanitizing. Quat 400ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored over cooked chicken. Operator began reorganizing during inspection. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in prep area freezer. All items not commercially packaged. Operator began reorganizing during inspection. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - countertop - cut cabbage (72F - Cold Holding); chick peas (52F - Cold Holding). Per operator items have been out for less than an hour. Operator moved items back to reach in to quick chill. **Corrective Action Taken**
  • 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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 tomato sauce per operator prepared 5 days ago. Operator date marked. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By dish machine. Operator labeled. Corrected On-Site