Sylvain's Cafe
1634 SE 3 Ct, Deerfield Beach, FL 33441 · Permanent Food Service · License 1619902
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 Aug 11 routine inspection5 high priority (2 fixed by the Aug 12 follow-up, 3 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-21
- Safety score79
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 12, 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 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Brie (61°F), sliced cheese (56°F), cut lettuce (59°F), smoked salmon (57°F), and sliced ham (55°F) in reach in cooler at cookline in kitchen. Not prepared or portioned today. Items moved to unit from reach in cooler less than three hours ago per operator. Observed ice on condenser unit. Operator moved items to reach in freezer to rapid chill to 41°F or below. 2. Observed Butter pads (70°F) on front counter under no temperature control. Not prepared or portioned today. Placed on counter less than three hours per operator. Operator moved to reach in cooler to rapid chill to 41°F or below.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw chicken stored on shelf above ready to eat chicken salad in two door reach in cooler in storage area. Operator reorganized.
Fixed on the spot
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 crack four raw shell eggs at the cookline, then handled cleaned utensils at the cookline in the kitchen immediately after without first handwashing.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching soiled apron with gloved hands and then handling cleaned food utensils at the cookline immediately after without first removing gloves and hand washing.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of Acetaminophen stored on shelf with canned goods at cookline in kitchen. Operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink next to ice machine.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees next to ice machine.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket next to triple sink in warewash area.
Repeat violation
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.