Toasted Cafe
5428 West Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1621519
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection5 high priority (1 fixed by the Aug 11 follow-up, 4 fixed on the spot, 2 repeats), 6 basic (1 repeat)-26
- Administrative complaint on Aug 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 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 visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On front counter by cash register under no time temperature control, individual butter (68°F - Cold Holding). Per employee out of cooler approximately 1.5 hours and not prepared today. Employee moved butters back to reach in to rechill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On flattop in kitchen, sausage gravy (118-138°F - Hot Holding). Per manager heated at approximately 7:30am. Observed gravy on cooler side of grill. Manager moved container into a water bath to reheat and hold on hotter section of flattop.
Fixed on the spotRepeat violationAdministrative complaint
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.
Dishwasher loaded dirty dishware and handled clean sanitized dishes directly from triple sink without washing hands first. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and continued preparations of other orders without washing hands before putting on clean gloves. Reviewed procedures with manager to explain to employee.
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. Dishmachine cycle operating properly - reading 0ppm chlorine after priming and multiple attempts.
Basic6
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer pump operating properly during cycle. No chemical pumping through lines.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry clothes on make line in kitchen. Soiled wet cloth by stovetop in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior top of microwave has food debris.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like buildup along baffle in ice machine.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Water draining from dishmachine line connection to floor.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor area to left of kitchen cookline and around 3 door lowboy cooler has buildup of grease and food debris.
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.