Douce Restaurant and Lounge
2640 South State Rd 7, Miramar, FL 33023 · Permanent Food Service · License 1624698
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 intermediate (1 fixed on the spot), 5 basic (1 repeat)-17
- Safety score83
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 visitAug 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed incomplete date marking. The walk in freezer is 100%. The walk in cooler is 40%. Observed cooked pork, thawed chicken, etc. all 25-36 hours since production, no date marks.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed blocked with chemical jug. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed six (6) employees on duty, no Food Manager present.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Walk in cooler exterior thermometer broken. Need internal thermometer.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of meat stored directly on the walk in freezer floor. Operator relocated to a shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed flip top coolers on cook line at 45°F. Operator states food less than 2 hours. Operator reduced quantities to leas than 2 hours and provided ice bags until repaired.
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed kitchen door and lounge area door.
Repeat 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.