Pink Cafe
701 N Federal Hwy Ste 103 & 104, Hallandale, FL 33009 · Permanent Food Service · License 1625282
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed on the spot), 3 intermediate, 5 basic (1 repeat)-18
- Safety score82
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 visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Time extended until next routine inspection.
More time given
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above ready to eat cooked soffrito. Operator corrected.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Observed zero (0) ppm chlorine on dish machine.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed both tuna and salmon labeled "remove from reduced oxygen package prior to thawing" at cook line, starting to thaw. Per operator, less than 2 hours. Operator removed from reduced oxygen package.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed take out ramekin used on cook line for portioning. Operator removed.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Old labels stuck to food containers after cleaning.
Multiple old labels (basic masking tape) on containers.
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Multiple ceiling tiles moved to expose pipes, etc.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.