Island Joe's Cafe
4201 Ravenswood Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624460
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection10 high priority (3 fixed by the Oct 16 follow-up, 7 fixed on the spot), 5 intermediate (3 fixed on the spot), 8 basic (1 repeat)-51
- Safety score49
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 visitOct 16, 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 visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
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. Observed inside 2 door cooler coleslaw (60°F - Cold Holding) fresh garlic sauce mix (57°F - Cold Holding. Operator discarded products. see stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed in kitchen wait station ; plantains (109°F - Hot Holding); fried chicken (112°F- Hot Holding). Discussed proper temperatures. Operator discarded products. see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside 2 door unit held over 4 hours coleslaw (60°F - Cold Holding) fresh garlic sauce mix (57°F - Cold Holding. Per operator not portioned or prepared today. Operator discarded products.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in kitchen wait station table no temperature control; plantains (109°F - Hot Holding); fried chicken (112°F- Hot Holding) held under 4 hours. Discussed proper temperatures. Operator discarded products.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed inside 2 door glass unit a pan of raw fish stored over an uncovered box of unwashed cabbage. Discussed proper storage. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee enter the kitchen from outside drive through then proceeded to handle clean tongs to make an order without properly washing hands. Discussed proper hand washing. Employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at outside dumpster and back door faucet with water hose attached without vacuum breaker.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed inside kitchen small and large flies. 3 larges flies landing on clean utensils. 2 small flies landing on a container of seasoning. Operator killed 4 flies and clean and sanitized. 1 flies left.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed in back kitchen employee medication stored on dry storage shelf. Operator moved to proper location
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed at front counter towels sitting in 200+ppm sanitizer bucket. Operator remade sanitizer bucket 100ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired. Operator renewed license during inspection.
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available for triple sink and sanitizer buckets.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed kitchen area handwashing sink used to store dirty dishes. Operator moved dishes to triple sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at ice cream station handwashing sink no paper towels. Operator restocked paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a green chemical inside a spray bottle not labeled. Operator labeled bottle degreaser.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees working during inspection with expired food safety certificates.
Basic8
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed at front counter self-service freezer, house made ice cream not properly labeled with required description and information.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line a pan of utensil stored in 88°F water. Discussed proper water temp. Operator replaced water and heated water to 150f.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a 2 door cold holding unit with food to be served to customers.
Operator discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl used to scoop brown sugar out of container. Operator discarded bowl.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed in kitchen area water draining very slow in handwashing sink.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
Observed kitchen drive through window continuously stayed open. Operator closed window.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed kitchen floors dirty with grease and accumulation of debris.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.