KIDDS CAFE & LOUNGE
6600 NW 14 ST B5, PLANTATION 33313
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/21/2025
High Priority
4
Intermediate
4
Basic
2
Total
10
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 78F. Corrected to 148F. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from preparation sink. PIC removed wet wiping cloth. **Corrected On-Site**
- 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 mango sauce prepared 3/6/25 in walk-in cooler. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mango sauce prepared 3/6/25 in walk-in cooler. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in preparation sink in kitchen, raw wings (72F - Cold Holding). Per operator, items have been pout of temperature for approximately 1.5 hours. Wings placed in walk-in cooler to rapid cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table, cooked chicken (98F - Hot Holding). Per operator item has been out of temperature for approximately 3 hours. Chicken placed in oven to reheat. **Corrective Action Taken**
- 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. Observed in walk-in cooler rice cooked 3/15/25 not date marked.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on preparation table in kitchen, salad (41-50F @ 3:52 - Cooling since 12:30); cut tomatoes (41-47F -@ 3:52, cooling since 12:30). Items were being cooled in an ice bath which was only cooling bottom of salad. Item placed in walk-in cooler to rapid cool. Second temperature 41-43F @ 4:20pm. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Observed mango sauce prepared 3/6/25 not date marked.
Food safety inspection conducted on 3/21/2025 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Inspection Details:
- 36-11-4:Basic - Floors not maintained smooth and durable. In front of three compartment sink
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit chicken patties (110-115F - Hot Holding); beef patties (109-115F - Hot Holding) per operator held out of temperature for less than three hours. Operator placed in oven to reheat to 165F rechecked beef patties 168F chicken patties 169F **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alicia Whitman
- 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. Observed cabbage salad per operator prepared Sunday with no date mark. Operator dated marked **Corrected On-Site**
Food safety inspection conducted on 7/25/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).