Village Cafe

551 Breakers Ave, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1623463

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 9, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

10 violations found

First visitSep 9, 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.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  In the walk in cooler, raw pooled eggs and raw egg whites were stored over unwashed potatoes. The eggs and egg whites were moved to a lower shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Two front of the house employees washed their hands at the sink with a soap dispenser which does not dispense. Employees rewashed their hands at the cook line hand wash sink.
  Fixed on the spot
Intermediate3
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the restroom.
  In the shared restroom, the hot water is shut off.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At the cook line hand wash sink. Soap was provided.
  Fixed on the spot
  Soap dispenser at handwash sink not working/unable to dispense soap.
  At the ware washing area hand sink. The dispenser does not dispense the soap.
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  At the bar
- 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.
  In the bin of starch, the handle was buried in the starch. The scoop was corrected
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  In the ware washing area next to the prep flip top cooler, a pan of 105°F water containing utensils. The utensils were removed.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  In the walk in cooler, the fan guards are soiled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At the cook line hand wash sink
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.