Cafe Noir
3000 Stirling Rd Unit 112, Hollywood, FL 33021 · Permanent Food Service · License 1625000
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 10 routine inspection2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 4 basic-19
- Safety score81
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 10, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In cook line pizza fliptop lower cooler, tray of raw salmon above open tortilla wraps, cauliflower crusted, and shredded cheese. Employee rearranged for proper separation.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Employee in prep area wiped hands on apron and adjusted clothing and continued food preparations without washing hands and changing gloves. Reviewed procedures with employees and employee washed hands.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dirty bottles and plastic containers in hand sink by three compartment sink. Employee removed all items.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
1) At front counter hand sink by entrance to kitchen 2) At hand sink by triple sink in kitchen. Manager replaced both.
Fixed on the spot
No soap provided at handwash sink.
At hand sink at front line by kitchen entrance. Manager added soap bottle to station.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Esther Mosley Person in Charge - Coral Gamliel
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Identification stickers on avocados at front counter right fliptop unit. Advised employee to rewash and remove stickers when able.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoops in standing water 72°F at front counter. Manager replaced scoops into clean dry container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl in container of cooked potatoes at cook line. Employee removed bowl.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing/out of place.
Two ceiling tiles out of position in prep kitchen creating holes.
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.