Streatart Cafe
505 S Federal Hwy Ste 1, Deerfield Beach, FL 33441 · Permanent Food Service · License 1626069
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 7 routine inspection3 high priority (no follow-up needed), 2 basic-11
- Safety score89
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 visitAug 7, 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.
5 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. 1. Observed breaded and raw Chicken cutlet (46°F) in reach in cooler at front counter. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed breaded and raw Chicken cutlet (46°F) in reach in cooler at front counter. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb on threaded faucet on building exterior.
Observed blue hose attached.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed, boxed lettuce, tomatoes, and green peppers stored on shelf above ready to eat cheese in walk in cooler.
Code 32, Restrooms: Self-closing device on establishment bathroom door broken.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.