545 Degrees Banh MI Cafe
6461 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1623259
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Single Door- ; Milk (50°F - Cold Holding). Per Manager food item was left on counter without temperature control. Manager stored in reach in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Container of raw Chicken stored above raw Pork in Atosa Reach in cooler. Inverted during inspection.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face and proceeded to engage in food preparation including ready to eat without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1) Employee after using personal phone engaged in food preparation without first washing hands. 2) Employee used personal phone with one hand while preparing fresh basil. Then grabbed a cleaned container without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of sugar removed from original container not identified by common name.
Manager labeled during inspection .
Fixed on the spot
Code 08, Food protection and cross-contamination: Container of oil stored on floor next to stove in kitchen .
Elevated during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cup without handle used to dispense garlic powder.
Removed during inspection .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Several Ceiling tiles missing in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bag stored next to clean utensils between oven and triple sinks in kitchen. Removed during inspection.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.