El Fogon Dreams

3215 Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1622121

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 29 follow-up · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
6 high priority (3 fixed by the Jul 29 follow-up, 3 fixed on the spot), 9 intermediate (3 fixed on the spot, 1 repeat), 12 basic; intermediate violations cost 18 at most
-48
Extension granted on Jul 16, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score50

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

Inspection history

1 inspection · 3 visits

Jul152026

Routine inspection

27 violations found · Inspector came back 2 times

2nd follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
- 6 Intermediate
- 6 Basic
What was still cited
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed same
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed same
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from front counter area.
  Observed same
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed same
  More time given
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  Observed same
  More time given
  Proof of required state approved employee training not available for some employees.
  Time extended
  More time given
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of flour, bread crumbs, seasonings removed from original container not identified by common name.
  Observed same
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in right side reach-in freezer in kitchen.
  Observed same
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles soiled with mold-like substance by rest rooms.
  Observed same
  More time given
  Floor soiled/has accumulation of debris.
  Observed same
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed same observed same
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 6 High priority
- 9 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 1. cooked tomato sauce (50°F - Cold Holding) in reach in cooler next to triple sink, cooling overnight, cooling in a deep container covered.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Bucket of mozzarella cheese (60°F - Cold Holding) Item held on counter at room temperature under no temperature control, item not prepared or portioned today held less than 4 hours, operator placed in reach in cooler to quick chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  1. cooked tomato sauce (50°F - Cold Holding) in reach in cooler next to triple sink, cooling overnight, cooling in a deep container covered. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  1. Frozen raw chickens over frozen raw pork in kitchen reach in deep freezer. Reviewed proper storage.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  1. Raw chicken stored over raw beef in reach in cooler next to handwashing sink, operator rearranged.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled clean spatula without washing hands.
  Reviewed hand washing with operator and Instructed employee to wash hands and change gloves. Provided operator with glove usage poster.
  Fixed on the spot
Intermediate9
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  1. Front counter, Pre portioned Shredded cabbage 50°F at 10:30am ambient cooling since 8:30am to 50°F at 11am, observed cooling covered. Instructed operator to move to reach in freezer to quick chill.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided operator with poster.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  1. Front counter reach in cooler has rusted shelves.
- Code 31, Handwash sinks and supplies: Handwash sink removed from front counter area.
  Must be reinstalled in the same location where removed from front counter. Verified plans on OnBase.
  No soap provided at handwash sink in kitchen.
  Operator provided.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 1. Ice machine relocated, and exterior storage observed. 2. Handwashing removed from front counter.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of flour, bread crumbs, seasonings removed from original container not identified by common name.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  1. Block of cheese (75°F - Cold Holding), thawing on flip top counter under no temperature control, item no prepared or portioned today,per operator item held less than 4hours, operator placed in reach in cooler to quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  1. Cook line employee drank from a Styrofoam cup with gloved hands at cook line.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in right side reach-in freezer in kitchen.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. 1. Employee sanitizing then rinsing, reviewed proper triple sink sanitation set up with operator.
  Fixed on the spot
  Old labels stuck to food containers after cleaning.
  1. Observed on food containers at dry storage/drying rack area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Two used towels on counter, operator made sanitizer solution and placed towels in counter.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting on drying rack next to dry storage.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Water leaking from triple sink draining pipe.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles soiled with mold-like substance by rest rooms.
  Floor soiled/has accumulation of debris.
  1. Floor area by dry storage has dried out potato and lime on floor behind shelf.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License with an expiration of 2025 posted on wall.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.