DirtyFLRestaurant Inspection Data

GOURMET GARDEN CAFE & JUICES

Based on 4 health inspections, GOURMET GARDEN CAFE & JUICES in FORT LAUDERDALE has earned a 2.1/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

6139 North Federal Highway
Fort Lauderdale, Florida, 33308
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13515816

Follow-up Inspection Required

1 high, 5 int, 3 basic

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle missing at cookline hand sink. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - egg ladle in water 70F. Operator removed. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Ready to eat Cut fruit in walk in freezer. Operator covered. Corrected On-Site Warning
  • 08A-05-6:High Priority - Walk in cooler - Raw shell eggs stored over/not properly separated from ready-to-eat tahini sauce. Operator stored all items properly. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook washed knife in cookline hand sink. Reviewed proper use of hand sinks and cook washed knife in triple sink. Corrected On-Site Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over medium eggs served in avocado BLT. Reviewed menu updating and operator began updating menus during inspection. **Corrective Action Taken** Warning
  • 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/ Personal in charge of- Avi Gor. 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A  Warning
  • 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. Warning

9/9/2025· 6mo ago

Visit ID: 10899030

Met Inspection Standards

2 high, 3 int, 8 basic

  • 10-20-4:Basic - 2 in-use tongs stored on oven door handle between uses, in kitchen. Operator stored properly. Corrected On-Site Warning
  • 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated dust. Repeat Violation Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, at cookline. Operator removed fish from packaging. Corrected On-Site Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at front line and cookline in kitchen. Warning
  • 12B-01-4:Basic - Employee eating coleslaw while preparing food Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and walk-in freezer walls. Warning
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation; front line salad station 3 door reach in cooler and cook line 3 door reach in cooler. Repeat Violation Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use, at cookline and front line, operator replaced. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw chicken with gloved hands then proceeded wipe hands on soiled dry wiping cloth then assisted with cutting strawberries with the same gloves. Reviewed cross contamination, glove usage and handwashing with operator, operator laundered wiping cloth, washed hands and changed glove. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling raw chicken, Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwashing thing to use this storage brush and sponge, operator removed. Corrected On-Site Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on bottom shelves of prep table the right of prep sink and in front off prep sink in kitchen. Warning

6/9/2025· 9mo ago

Visit ID: 10744561

Met Inspection Standards

1 high, 5 basic

  • 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated dust in kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Walk in cooler -Cookline Operator cut and removed fish from packaging. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator stored properly. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -kitchen front line 3 door reach in cooler doors missing metal door insulation.
  • 36-27-5:Basic - Wall soiled with accumulated dust. -Kitchen
  • 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. -walk in cooler; turkey chili with a marked date of 05/10. Operator discarded. Corrected On-Site

12/16/2024· 1y 2mo ago

2 int, 1 basic

  • 14-01-5:Basic - Quart container with no handle used to dispense food. -Kitchen; Quart container in bulk lentils -Cookline; Soufflé cup in hot holding unit for rice and quinoa. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Front Line: Sink utilized as storage for blender accessories. Operator removed. Corrected On-Site
  • 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/