DirtyFLRestaurant Inspection Data

CAFE ROMA ITALY

1 E BROWARD BLVD #108

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8860050

  • 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. Flip top cooler in kitchen, spoon handle laying in grated parmesan cheese. Operator removed spoon. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. In kitchen prep table by pizza ovens, plug in bug zapper installed over prep table.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, to go grocery bags used to store bread.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs stored over ready to eat cheese. Operator moved eggs to bottom shelf Corrected On-Site

Inspection Date: 8/14/2024

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8595066

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance around the door threshold, gasket Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...chlorine 00 ppm.. operator added chlorine with water at 100 ppm. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands...washed hands again appropriately. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...cutting sandwich with bare hands and serve to customer. Can't make stop sale cause already food was served to customer. Reviewed AOP procedure with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 47F, butter 47F, slice tomatoes 49F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours. Operator removed food to bottom acceptable cooler . **Corrective Action Taken** Repeat Violation
  • 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... pizza , focaccia ham sandwich at front counter, empanadas in hot hold case at front line , per operator food was held less than 4 hours. Operator time marked. Corrected On-Site
  • 16-37-1:Intermediate - No 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...marinara sauce in walk in cooler , tuna salad in reach in cooler , Food was prepared yesterday morning. Employee date marked. Corrected On-Site

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8594875

  • 36-34-5:Basic - - From initial inspection : Basic - AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area. Warning - From follow-up inspection 2024-01-22: Observed same. **Time Extended**

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8365140

  • 36-34-5:Basic - AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Warning
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard on prep table in pantry area. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed 6 dead roaches behind freezer next to triple sink in kitchen. Observed 3 dead roaches under pizza oven in kitchen. Observed 1 dead roach next to kitchen entrance door. Operator removed dead roaches and cleaned the affected areas. Corrected On-Site 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 bookbag and sweater on prep table in pantry area. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair by triple sink. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed box of French fries stored on floor of walk-in freezer. Case of plastic water bottles stored on floor at front counter. Operator stored all items properly. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of pizza oven dirty with food debris. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter chlorine 10 ppm. Operator made new solution chlorine 50ppm. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour, operator properly marked. Corrected On-Site Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Prep table storage area Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE cheese in cookline flip top. Operator stored all items properly. Corrected On-Site 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. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed Time as a Public Health Control form and reviewed with operator. Warning