Le Cordon DU Cap Corp
4521 W Hallandale Beach Blvd, Pembroke Park, FL 33023 · Permanent Food Service · License 1619438
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink in employee restroom.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 intermediate (1 repeat), 5 basic (1 repeat)-19
- Complaint after follow-up on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 visitOct 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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.
Not complied.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in kitchen.
Not complied.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Not complied
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Not complied.
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 multiple items, no date marks, all prepared 25-36 hours prior. Observed Fried turkey, Fried goat, Brown stew chicken, Legume, all no date marks.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in employee restroom.
Repeat violation
No soap provided at handwash sink in kitchen.
Code 53, Manager certification and employee training: No PROOF of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed on shelf.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hoods with heavy buildup of debris.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed cooler doors and handles with buildup of debris.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls and door with buildup of 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.