Baja Cafe
1310 S Federal Hwy, Deerfield Beach, FL 33441 · Permanent Food Service · License 1619105
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed by the Aug 7 follow-up), 3 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed Chili (47°F), cooked beef (47°F), black beans (48°F), cooked chicken (48°F), marinara (48°F), cheese (49°F), salsa (49°F), chimichurra (47°F), diced tomato (47°F), and cooked pork (47°F) in walk in cooler. Not prepared or portioned today. Food stored overnight in walk in cooler per Operator. See Stop Sale.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 1. Commercially processed reduced oxygen packaged Mani Mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach in cooler in prep area. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chili (47°F), cooked beef (47°F), black beans (48°F), cooked chicken (48°F), marinara (48°F), cheese (49°F), salsa (49°F), chimichurra (47°F), diced tomato (47°F), and cooked pork (47°F) in walk in cooler. Not prepared or portioned today. Food stored overnight in walk in cooler per Operator. See Stop Sale.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged Mani Mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach in cooler in prep area.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Observed large ice machine door broken at hinge.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease or dust opposite cookline in the kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.