Sultane Cuisine & Bakery Restaurant

5885 Margate Blvd, Margate, FL 33063 · Permanent Food Service · License 1624271

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

16 violations found

First visitSep 30, 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.
16 violations found:
- 6 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Shell eggs not stored at an ambient air temperature of 45°F or less. 1) Glass Reach In - Raw Shell eggs (69°F - Cold Holding). Per operator eggs have been in unit for over 48 hours. 2) Time/temperature control for safety food cold held at greater than 41°F. Reach in cooler next to stove; Cheddar cheese (50°F - cold holding) per operator item has been inside unit for over 24 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler next to stove; Cheddar cheese (50°F - cold holding) per operator item has been inside unit for over 24 hours. See stop sale.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Glass Reach In - Raw Shell eggs (69°F - Cold Holding). Per operator eggs have been in unit for over 48 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee washing dishes then proceeded to handled clean dishes to start cooking without hand washing. Reviewed with manager proper hand washing procedures. Employee washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Inside white reach in freezer observed food containers stored with shopping bags covering food items. Instructed operator to remove bags and replace with food grade plastic covering.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with sanitizer step, instructed operator to set up sanitizer at three compartment sink. Operator set up at 100ppm chlorine and sanitized wares
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator unable to provide chlorine test kit at time of inspection
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed handwashing sink near three compartment sink with no paper towels readily available. Operator provided
  Fixed on the spotRepeat violation
Basic8
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Two white reach in freezers in kitchen with ice build up.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler next to stove - observed food debris at the bottom of unit.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed water draining on the floor at handwashing sink by three compartment sink.
  Plumbing system in disrepair.
  Three compartment sink faucet in poor repair Hand wash sink drain pipe in poor repair
- Code 32, Restrooms: Covered waste receptacle not provided in single unisex bathroom for establishment
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  Observed no trash receptacle inside kitchen.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Observed at back door
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.