Empoyees Cafeteria
801 Seabreeze Blvd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1610570
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 Jul 10 routine inspection1 high priority (fixed on the spot), 2 intermediate-9
- Safety score91
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 visitJul 10, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. 2) Display cooler- ; sliced mortadella (47°F - Cold Holding); sliced turkey (49°F - Cold Holding); sliced prosciutto (46°F - Cold Holding); sliced provolone cheese (58°F - Cold Holding) . Observed containers in lower ice. Per employee food held less than 4 hours, ice bath added for a quick chill.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Serving Station.
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.