- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food with a slime-likel growth. See stop sale. SALAMI AND CAPICOLLA
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. DICED HAM @ 53°; RAW CHICKEN @ 58°.
- High Priority - Raw animal food stored over ready-to-eat food. SHELL EGGS ABOVE CHEESE.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. RAW CHICKEN NEXT TO AND IN CONTACT WITH SHELL EGGS.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. BREAKFAST BUFFET.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE WAS SPRAYING OFF DISHES THEN PUTTING THEM IN A MIXTURE OF SOAP AND BLEACH THEN "WET NESTING." THEM.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN SALT. **Corrected On-Site**
- Basic - Clean equipment stored on floor. DISH RACK. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. SALT. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN TENDERS @ 110°.
- Intermediate - Certified food manager unable to answer basic questions about allergens. HOW TO CALIBRATE A PROBE THERMOMETER. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. METHOD OF COLD HOLDING OF HAM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM# 1 @ 53°; HAM# 2 @ 53°. HARD BOILED EGGS OUT OF SHELL @ 54°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. RTE CHICKEN @ 122°.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW EGGS STORED IN CONTACT WITH RTE SAUCES.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. LEMONS AND CUT FRIUT AT SELF SERVICE DRINK STATION.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 6/1/13 **Warning**
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7/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 6/1/13 **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Cypress Cafe, 851 W Cypress Creek Rd, Fort Lauderdale, FL »