Cloud Cafe
851 W Cypress Creek Rd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1621002
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 Sep 4 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 3 basic-28
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. 3 door flip top: cheese (54°F - Cold Holding); cooked gravy (47°F - Cold Holding). Items being held in unit overnight and unknown time out of temperature. Items not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 door flip top: cheese (54°F - Cold Holding); cooked gravy (47°F - Cold Holding). Items being held in unit overnight and unknown time out of temperature. Items not prepared or portioned today. See Stop Sale
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. hot holding cabinet next to ice machine: cooked chicken (124°F - Hot Holding).
Employee states item was cooked approximately 1 hour ago and placed in cabinet for hot holding. Employee reheated to 165°F+
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon stored above pasteurized liquid egg, pasteurized shell egg in reach in cooler next to ice machine. Operator reorganized
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee placing cold cheese slice on bread for sandwich with bare hands. Discussed with employee. Employee washed hands and put on gloves
Fixed on the spot
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance.
Reach-in freezer interior/shelves have accumulation of soil residues.
Observed at not in use 1 door low top at front counter, 3 door flip top cooler on cook line
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone on cutting board on front line. Operator removed and moved cutting board to ware washing area
Fixed on the spot
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.