CAFE ROAR
With 5 documented inspections, CAFE ROAR in LOXAHATCHEE has achieved a 2.1/5 food safety rating. Recent inspections show improving food safety practices.
2003 LION COUNTRY SAFARI
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 1/2/2025
Inspection #: Visit ID: 10751508
- N/A:No Violations Were Observed
Inspection Date: 12/30/2024
Inspection #: Visit ID: 10704836
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle garbage bin then put gloves on and prepared and handled several food items; no hand wash. Employee washed hands. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flies flying around in kitchen and landing on prep table and on metal tray. Operator killed and cleaned and sanitized prep table and metal tray. Corrected On-Site Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 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. At walk in cooler: gravy (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. At reach in cooler unit next to oven near stovetop: sliced tomatoes (46F - Cold Holding); coleslaw (48F - Cold Holding); cut lettuce (48F - Cold Holding) As per employee,stored in unit overnight. Not prepped or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: gravy (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. At reach in cooler unit next to oven near stovetop: sliced tomatoes (46F - Cold Holding); coleslaw (48F - Cold Holding); cut lettuce (48F - Cold Holding) As per employee,stored in unit overnight. Not prepped or portioned today. See stop sale. Warning
- 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. At walk in cooler: Gravy made 5 days prior not date marked. Advised operator to date mark.
Inspection Date: 10/25/2024
Inspection #: Visit ID: 8779639
- 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 primed; dishwasher (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24hours as per operator, not date marked. Operator date marked. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled; not used today, as per operator. Operator corrected. Corrected On-Site
Inspection Date: 3/22/2024
Inspection #: Visit ID: 8576171
- 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
Inspection Date: 12/15/2023
Inspection #: Visit ID: 8378427
- 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