Cafe Bvr & Catering
4404 Bougainvilla Dr, 4400, 4402 & 4404, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1618239
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 Oct 8 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 3 basic (1 repeat)-34
- Administrative complaint on Oct 8Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitOct 8, 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 priority4
Code 01, Approved source; food safe and unadulterated: 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. Cookline - flip top - sliced tomatoes with cut lettuce (41-60°F). Per operator items held in unit overnight - not prepped or portioned today. Observed item over filled. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - flip top - sliced tomatoes with cut lettuce (41-60°F). Per operator items held in unit overnight - not prepped or portioned today. Observed item over filled. See stop sale. 2. Cookline - shelf - no temperature control - liquid carton eggs (75-76°F); prep table - butter (65-66°F). Per operator items placed out approximately 20 minutes ago. Operator placed items on time as a public health control. Operator filled out Time as a Public Health Control form during Inspection. Corrected on site.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - sausage (116-120°F - Hot Holding). Per operator placed out approximately an hour ago. Operator placed on time as a public health control. Operator filled out Time as a Public Health Control form during Inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Outside white reach in - raw shell eggs stored over ready to eat cut lettuce. Operator stored all items properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Inspector spoke with Plan Review - establishment has been previously notified to submit additional information regarding cold holding equipment in unprotected area, lack of hand sink that shows on plans and location of items not matching the approved plans.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Person in charge - Carlos Rodriguez
Required employee training expired for all 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.
Cookline - Beef and chicken thawing at room temperature. Per operator placed out 1/2 hour ago. Operator immediately placed in reach in to continue thawing.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food being prepared outside.
Observed sauce in ice bath outside of kitchen in unprotected area - open on 2 sides. Operator removed item.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored in visibly soiled container between uses.
Operator removed to clean.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.