Living Green Cafe 17 Street
1489 SE 17 St Ste A, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1625751
What drove the grade
No waste receptacle installed at handwash sink provided with disposable towels.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection4 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 19, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Vegetables and salmon, not labeled or separated from customers food, inside lower steam unit. Employee removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Plastic cup inside chopped garlic, employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Next to blender, employee removed.
Fixed on the spot
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Ext to dishwasher machine.
Earlier inspections 1
D68Complaint inspection8 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 19, 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 18, 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 priority4
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. -Cold holding display-hummus (52°F - Cold Holding)); tuna salad (48°F - Cold Holding); chicken salad (47°F - Cold Holding); salmon (60°F - Cold Holding). -Front counter- Reach in cooler-Dessert-; key lime (48°F - Cold Holding); cheese cake (47°F - Cold Holding). Per employee food held less than 4 hours, observed food stored above the rim line. Employee removed all food out of temperature and stored inside walk in cooler for a Quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot steam display - ; meat balls (110°F - Hot Holding); grilled chicken (115°F - Hot Holding); salmon croquettes (78-110°F - Hot Holding); grilled chicken breast (115°F - Hot Holding); potatoes (99-112°F - Hot Holding); sweet potatoes (115°F - Hot Holding). Per manager food hot held less than two hours. Observed food containers greatly stored above rim line. Employee and Chef reheated each container of food to temperatures 165-167-169-170°F. Advised operator to implement hot holding temperatures log to of 135°F and Up in all hot holding containers.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee bite an energy bar, drank from open cup, after continue touching clean utensils, without washing hands first. After manager educated r on proper hand wash procedures, employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee placed garbage inside trash can, then open lower cooler to continue preparing customer drinks, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Front counter , blender hose connected to hand wash sink, in front of coffee machine.
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Bottle of water, inside two doors freezer, manager rem.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -Dessert -Reach in cooler - Display Cold Holding unit.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
3 wiping cloths on coffee station and preparation area. Employee removed all.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.