DirtyFLRestaurant Inspection Data

KIDDS CAFE & LOUNGE

6600 NW 14 ST B5, PLANTATION 33313

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10804939

  • N/A:No Violations Were Observed

Inspection Date: 3/21/2025

  • 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.

Inspection Date: 7/25/2024

  • 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

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8555739

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food flour. Operator removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen wings sitting on table out at room temperature.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name sugar and salt .
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meat over raw fish not all commercially packaged
  • 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 at front counter hot holding unit beef pastries (97F - Hot Holding); chicken pastries (91F - Hot Holding) per operator held less than 3 hours. Operator placed items in oven to be reheated and turned up thermostat. Operator also placed call to technician to service unit. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided Corrected On-Site
  • 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. New employee hired two weeks ago. Operator informed and provided reporting agreement to new employee. Corrected On-Site

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8368490

  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bulletin **Corrective Action Taken**