1040 Cafe

2601 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1617631

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
3 high priority (fixed on the spot), 3 intermediate, 6 basic
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 20, 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 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Front line; grits (116°F - Hot Holding), observed low water, operator added hot water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  1. Sandwich station reach in cooler tray of raw shell eggs stored over carton of ready to eat liquid eggs, and half and half creamer. Operator stored properly.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  1. Front line prep table bottle of acetaminophen stored on table. 2. Cookline prep table bottle of potassium citrate supplement and tonic magnesium stored on table while employee id preparing potatoes for food service. Operator stored properly.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  1. Front line prep area slicer has food residue.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  1. Hand washing sink by ware washing station has no paper towels.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  1 . Prep table case of frozen sweet pork fries under no temperature control and not currently being portioned. Operator moved to walk in freezer.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  1. Serveral food storage containers observed wet nesting on drying rack in ware washing station.
- Code 29, Plumbing and backflow prevention: 1. Kitchen hand washing sink hot water and cold water handles improperly installed.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled, has accumulation of debris.
  Throughout establishment.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in mop sink room, mop in bucket of soiled water.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.