DirtyFLRestaurant Inspection Data

LONG ISLAND CAFE

LONG ISLAND CAFE located in SUNRISE has undergone 7 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3425 North Hiatus Road
Sunrise, Florida, 33351
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13537132

Met Inspection Standards

3 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean coffee cups and utensils stored next to hand washing sink at front line.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at handwashing sink at front line.
  • 08B-38-4:Basic - Food stored on floor. -Observed boxes with tomatoes stored on walk in cooler floor. Repeat Violation Admin Complaint
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with bacon stored in walk in cooler. Operator covered. 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator change sanitizer. Test at 100 ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken shell eggs stored over rehydrated pancake batter in flip top cooler. Operator removed shell eggs to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed 9:48 a.m. liquid eggs cold held at 50 F in kitchen. Per operator eggs transfer from walk in cooler at 8:00 a.m. Operator placed more ice in item for quick chill. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed 1 photocopy employee training certification

10/1/2025· 5mo ago

Visit ID: 10875896

Met Inspection Standards

1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. In walk in cooler, container of chopped potatoes in direct contact with floor. Operator removed Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in direct contact with ice. Operator removed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to 100ppm Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to dishwasher. Operator restocked Corrected On-Site

3/31/2025· 11mo ago

3 high, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch and bracelet.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle of oil by cookline not labeled. Manager labeled. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Empura reach in freezer at back of kitchen, container of raw house breaded chicken on shelf above open case of biscuits. Employee rearranged for proper separation. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in kitchen, under no temperature control, raw shell eggs (77F - Ambient Cold Holding). Per manager not prepared or portioned today and out of cooler from 8:00am. Manager moved eggs to cooler rechill. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, under no temperature control, container of individual butters (68F - Cold Holding). Per manager, not portioned or prepared today and on counter from 8:00am. Recommended using Time as Public Health Control - manager marked 8:00am-12:00pm. Form printed and provided to be completed. **Corrective Action Taken** Repeat Violation Admin Complaint

1/9/2025· 1y 2mo ago

  • N/A:No Violations Were Observed

10/2/2024· 1y 5mo ago

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep counter; sausage patty (67F - Cold Holding). Per operator food not portioned or prepared today, out of temperature less than 4hrs. Observed food in shallow container not reaching deep enough for Ice Bath. Operator moved to cooler for quick chill. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anthony Prestan 06/10/19 Warning

12/15/2023· 2y 2mo ago

Visit ID: 8439601

Met Inspection Standards

2 high, 6 int

  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cracked raw shell eggs, sausage links, sausage patties, and raw bacon on prep table in kitchen missing time stamp from placed under time control. Manager added to a mark to 12:00pm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above flatop griddle in kitchen, GRIDDLE - home fries (88-96F - Hot Holding). Per employee cooked at 9:00am. Employee moved to flattop surface to reheat and hot hold. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep area, boiled potatoes 92-101F at 10:35am (cooked cooling 30 minutes) to 84-94F at 11:10am. Based on times and temperatures potatoes will not reach 70F within 2 hours. Employee placed into shallow metal pans and moved to walk in cooler to rapid chill towards 70F. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink by dish machine. Employee moved to exterior of building. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by kitchen fliptop used as dump sink as evidenced by ice in sink. Explained to manager and employees to only use for hand washing. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Anthony Prestan Prometric 6-10-2019 Person in Charge Monica Herazo
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by dish machine. employee replaced with new bottle. Corrected On-Site
  • 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. In kitchen reach in freezers, multiple pint and quart food containers missing date marking for when prepared.

7/7/2023· 2y 8mo ago

Visit ID: 8374371

Met Inspection Standards

2 high, 2 int, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door on cook line. Operator removed. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink on cook line and next to dish machine.used by food employees. Emailed operator signs Corrected On-Site Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle ready to eat food bagels, rolls.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water. Explained to operator the correct hand washing technique. **Corrective Action Taken**
  • 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 operator procedure. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to dish machine blocked by mop bucket.