Ally's Comfort Cafe

13674 W State Rd 84, Davie, FL 33325 · Permanent Food Service · License 1622386

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
8 high priority (4 fixed by the Oct 15 follow-up, 4 fixed on the spot, 4 repeats), 3 intermediate (1 repeat), 8 basic
-50
Administrative complaint on Oct 7, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score38

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct72026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  At time of callback inspection stlll observed
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  At time of callback inspection stlll observed
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At time of callback inspection stlll observed
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 8 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed can cream style corn 6 pounds 10 ounces
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk-in cooler diced cooked potatoes (47-55°F - Cooling) stored in deep covered pan per operator prepared on 10/06 and held in walk-in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed next to steam table sausage gravy (67°F - Cold Holding) per operator removed from walk-in cooler and placed on line not portioned or prepared today held out of temperature approximately 45 minutes. Operator placed in ice bath to cool.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk-in cooler diced cooked potatoes (47-55°F - Cooling) stored in deep covered pan per operator prepared on 10/06 and held in walk-in cooler overnight. See stop sale
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in lower flip top cooler raw smoke salmon stored over squeeze bottle of tzatziki sauce. Observed interior walk-in cooler containers of raw chicken cubes stored over cooked diced sausage. Observed raw smoked salmon stored over plastic bags of sliced deli meats. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed server handled dirty dishes then continued to fill glasses of water without washing hands. Employee washed hands.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracked raw shell eggs changed gloves then handled clean plate without washing hands. Employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: 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. 0 Ppm
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed cook rinse spatula in handwashing sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser substance not labeled underneath three compartment sink.
  Repeat violationAdministrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Observed can cream style corn 6 pounds 10 ounces
  Food stored on floor.
  Observed in walk-in cooler plastic buckets of cooked potatoes and case of raw shell eggs stored on walk-in floor.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed above freezer chest knife stored between wall and shelf
  In-use tongs stored on equipment door handle between uses.
  Observed two pairs of tongs on oven door handle
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave has accumulation of food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior bottom of padela reach in freezer has food debris.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Front counter.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026F43Complaint inspection12 violations, 5 high priority Administrative complaint

First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in deep plastic containers cooked baked potatoes (45-48°F - Cooling) per operator prepared and cooked yesterday and held in the walk-in overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top sliced cheese (44-46°F - Cold Holding) in over stacked container per operator removed from walk-in cooler and placed in unit less than two hours not portion or prepared today. Operator removed excess cheese and placed in lower portion of flip top.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in walk-in cooler raw marinaded chicken stored over cooked sliced sausage. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracked raw shell eggs then handled a single serve to go container without washing hands. Employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed in deep plastic containers cooked baked potatoes (45-48°F - Cooling) per operator prepared and cooked yesterday and held in the walk-in overnight.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser substance not labeled.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Plastic water bottles and apple juice stored on floor in kitchen.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Oven door handle
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed cook wearing a watch and bracelet while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Container of breadcrumbs a bowl with no handle used to dispense breadcrumbs.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer bottom has accumulation of food debris.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.