Aruba Beach Cafe

1 Commercial Blvd, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1614440

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 31, 2026 (7 days ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 complaint inspection
6 high priority (1 fixed by the Oct 31 follow-up, 5 fixed on the spot, 2 repeats), 8 basic
-30
Administrative complaint on Oct 30, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

4 inspections · 7 visits

Latest inspection

Oct302026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitOct 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 6 High priority
- 8 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Cookline - left flip top - raw beef burgers (45-48°F); calamari (47-50°F). Per operator items placed in unit approximately 1 hour ago. Operator placed items on ice to quick chill. 2. Cookline - right flip top - cream (44-45°F); shredded cheese (48-52°F); cut lettuce (55°F). Per operator items placed in unit approximately 1 hour ago. Operator moved items to walk in freezer to quick chill.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Expo butter. Operator time marked.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  2 door Traulsen - raw shrimp stored over ready to eat cooked chicken. Operator stored all items properly.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Cookline - tall True unit - Raw shrimp stored over ready to eat cooked octopus. Operator stored all items properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Cook handled raw fish then changed gloves and handled ready to eat pot stickers without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary less than 100ppm). Operator remade solution. Quaternary 200ppm.
  Fixed on the spot
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Back prep area - Fish thawing in standing water. Operator turned cold water on to continue thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Walk in #2 - unwashed avocado over ready to eat Cole slaw. Operator stored all items properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Expo - coffee area - Ice scoop handle in contact with ice.
  Operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Salad prep area - flip top - Bowl in ceviche. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of expo area microwave has accumulation of black substance/grease/food debris.
  Operator cleaned during inspection.
  Fixed on the spot
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Large Main unit.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Expo - coffee area - shelf under coffee machines visibly soiled.
- Code 29, Plumbing and backflow prevention: Waste line missing at one soda gun holster at south beach bar; Waste line missing two soda gun holsters at north beach bar.
Official report, on the Florida DBPR website

Earlier inspections 3

Sep102026F53Complaint inspection17 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 7 High priority
- 3 Intermediate
- 7 Basic
What 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 41°F within 6 hours. Main Walk-In- conch chowder (52°F-60°F- cooling). Per operator item prepared last night and held in this unit overnight. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Main Walk-In- conch chowder (52°F-60°F- cooling). Per operator item prepared last night and held in this unit overnight. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  1.Left kitchen freezer- open commercially packaged raw chicken over ready to eat vegetables. Operator stored properly. 2 Right kitchen freezer- open commercially packaged raw shrimp over ready to eat plantains. Operator stored properly.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw mussels over ready to eat carrots in walk in cooler. Operator stored properly
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee entered kitchen and put gloves on without washing hands and began preparing ready to eat soup. Reviewed Handwashing. Employee properly washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Main Bar- 10 Live, small flying insects found on mustard and ketchup containers.
  Operator exterminated insects, cleaned and sanitized area and discarded products.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Main bar Sanitizer Bucket (Chlorine over 200ppm). Operator make new bucket-quaternary 200ppm.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Expo butter- provided Operator Time as a Public Health Control form. Operator completed form and posted.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided in the Front Entrance Bar Area.
  Operator placed paper towels at the bar.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Wild bird present inside establishment.
  1 bird under tables in dining room.
  Administrative complaint
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed calamari defrosting in rear sink in standing water. Operator turned on cold water for proper thawing.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on cutting board. Second employee drink on salad flip top cutting board. Employees discarded drinks.
  Fixed on the spot
  Cook drinking coffee from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Cook removed drink.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from Ice Bin pipe at Front Entrance Bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under cookline hand sink, under prep area triple sink and next to soup kettle.
  Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance at Center Bar area.
- Code 40, Employee personal belongings: Main Bar- Employee personal cell phone stored on ice bin cooler.
  Employee removed phone.
  Fixed on the spot
Official report, on the Florida DBPR website

Sep32026Licensing inspection2 violations, 2 high priority No follow-up needed

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.
2 violations found:
- 2 High priority
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Walk in #2 - raw shell eggs stored over unwashed oranges. Operator stored all items properly.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Bar employee cutting mint without wearing gloves. Reviewed proper procedures and employee washed hands/put on gloves.
  Fixed on the spot
Official report, on the Florida DBPR website

Aug252026F40Complaint inspection11 violations, 7 high priority · 1 follow-up visit Extension granted

Follow-up visitAug 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Observed same.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 7 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented can present.
  1 #10 can marinara. See stop sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Prep area - right flip top - raw fish (54-55°F); hummus (49°F); tzatziki (48°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Prep area - right flip top - raw fish (54-55°F); hummus (49°F); tzatziki (48°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Walk in cooler - raw fish stored over cooked pasta. Operator stored all items properly.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Walk in cooler - raw beef burgers stored over raw fish. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled utensils and then touched clean utensils 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 - main bar (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
  Fixed on the spot
Intermediate2
- Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
  Small dog at inside bar. Operator confirmed customer said emotional support animal.
- 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.
Basic2
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Bar by main entrance - 2 bar soda guns.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By ice machine - water along wall under reach in cooler.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.