CAFE ROAR
2003 LION COUNTRY SAFARI, LOXAHATCHEE 33470
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/22/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On containers at drying rack
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water Running Water turned on Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm) on cook line. Corrected On-Site
- 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). Bucket empty. Operator refilled. Dishwasher (Chlorine 150ppm) Corrected On-Site
- 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. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours. sliced tomatoes (67F - Cold Holding) at front line in dining room. Not prepped or portioned. Out less than four hours. TPHC document sent to operator. Discussed procedure. Sliced tomatoes placed on four hour time mark.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (122F-130F - Hot Holding) warmer at front line. In unit less than four hours. TPHC document sent to operator. Chicken tenders placed on four hour time. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Black beans in dry storage Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (64F - Cold Holding); pizza flip top cooler. Food in unit less than four hours. Top of cooler not turned on. Moved to walk in cooler. Warning
Food safety inspection conducted on 12/15/2023 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).