New River Cafe & Bakery
420 SE 6 Ave, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1625377
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 23 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-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 23, 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.
5 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.
At the pastry kitchen speed rack, butter (54°F - Cold Holding). The butter was removed from the refrigerator less than 4 hours ago. The butter was not prepped or portioned today. The butter was returned to the refrigerator to chill and cold hold
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled. The can opener was removed to be cleaned.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
A spray bottle of general cleaner and a spray bottle of degreaser were not labeled. The employee labeled the spray bottles
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
In the dry storage room, plastic bottles of water were stored on the floor. The bottles were moved up.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
In the dish room next to the triple sink, the cove molding is peeling away from the wall.
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.