ELLA CAFE
9743 West Broward Boulevard
Florida, 33324
Jacaranda
Broward County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/29/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door gaskets.
- 14-11-5:Basic - Equipment in poor repair. Observed broken gaskets on flip top, low boy cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed long handled spoons at coffee station stored in water 87°F
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in most cold holding units.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at front counter warewashing machine.
Food safety inspection conducted on 10/29/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2024
High Priority
5
Intermediate
3
Basic
2
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of slime along interior creases. **Warning**
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining onto floor from hand wash sink in coffee bar. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed blue berry stored on top of on top of raw eggs in low boy cooler in kitchen. **Warning**
- 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. Observed heavy cream dated 10/07/24 in reach-in cooler. See stop sale. **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed heavy cream dated 10/07/24 in reach-in cooler. **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. Observed brie (51F - Cold Holding) Per operator, item was not prepared or portioned today. Observed in flip top low boy: feta cheese (43-46F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler, sliced cheese (44-47F - Cold Holding); sliced tomatoes (41-45F - Cold Holding); brie (51F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 30mins. Items placed in cooler to rapid cool. Observed. In flip top low boy: feta cheese (43-46F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale. **Warning**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed water draining from water purifier into handwash sink in kitchen. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by prep table in kitchen. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 78F at coffer bar hand wash sink. **Warning**
Food safety inspection conducted on 10/16/2024 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).