Anglins Beach Cafe
2 Commercial Blvd, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1601347
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection7 high priority (3 no follow-up needed, 4 fixed on the spot), 2 intermediate, 3 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 3, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Rear 2 Door Cooler- hollandaise (74°F - Cooling). Per operator item cooling approximately 4 hours. Observed item in covered plastic container. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Rear 2 Door Cooler- rice (47-51°F - cooling). Per operator item prepared last night and held in this unit overnight. Observed item in covered plastic containers. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - LEFT FLIP TOP- raw shrimp (59-60°F). Per operator item placed in unit approximately 3 hours ago. Observed item stored on top of upper food pans. Item not prepped or portioned today. Operator moved item to freezer to quick chill. Same unit - sausage (22-47°F). Per operator item placed in unit approximately 3 hours ago. Observed item overfilled. Item not prepped or portioned today. Operator moved item to freezer to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Rear 2 Door Cooler- hollandaise (74°F - Cooling). Per operator item cooling approximately 4 hours. Observed item in covered plastic container. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Rear 2 Door Cooler- rice (47-51°F - cooling). Per operator item prepared last night and held in this unit overnight. Observed item in covered plastic containers. See stop sale.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Cook line- left flip top- multiple packs of fish still in reduced oxygen packaging. Per operator packages placed in unit 2 hours ago. Operator immediately opened packages and placed in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cook line-Left Flip top- raw shrimp stored on top of ready to eat mushrooms and onion. Operator properly stored shrimp.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Bread rolls stored in T-shirt bags. Operator properly stored bread rolls.
Fixed on the spot
Intermediate2
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.
2 employees without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator.
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.
Basic3
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cook line right flip top and storage area low boy units.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on box in wash ware area next to triple sink in kitchen. 1 dead roach in chest freezer - front expo area. Approximately 3 dead roaches behind chest freezer - front expo area. Operator cleaned and sanitized the area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
F58Routine inspection10 violations, 2 high priority Administrative complaint
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food at Cookline without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 50ppm.
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.
Eggs Benedict items on menu. 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.
Milk at expo - per operator opened 2 days ago. Operator date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Magnetic Cookline knife rack visibly soiled.
Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
Menu states, "Fresh Juices & Libations." However, purchases beverages from purveyor. Operator began crossing out the word "Fresh" on the menus during inspection.
Administrative complaint
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.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Lobster thawing at room temperature. Reviewed proper thawing. Operator moved item to reach in to continue thawing.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezers - back storage room and front room.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.