Michael's Cafe Bistro

2304 NE 62 St, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1612351

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 6, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
3 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 6 basic (2 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug62026

Routine inspection

14 violations found

First visitAug 6, 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.
14 violations found:
- 3 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Storage area freezer - raw fish and raw pork sausage stored over ready to eat aÃ§aí and pre cooked tequenos. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Cook put on gloves and began to prepare a customer order without first washing hands. Reviewed proper hand washing and cook washed hands.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook cracked raw shell eggs then touched clean utensils without first washing hands. Reviewed proper procedures and cook washed hands.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Poached egg items. Reviewed menu updating with operator. Operator began updating menus during inspection.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Front counter - milk and cream - per operator opened 2 days ago. Operator date marked.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Front counter - bottle of glass cleaner. Operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Storage area reach in unit.
  Repeat violation
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Upper shelf on Cookline above flip top - with exposed particle board.
- Code 16, Dishwashing facilities and test kits: No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
  Triple sink in back room.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Gaskets on Cookline low boy freezer. 2. Upper shelf on Cookline with spices.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  By triple sink. Operator posted during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance - Cookline and back storage room.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.