Jose's Uncle Al's Sports Cafe

15846 W SR 84, Sunrise, FL 33326 · Permanent Food Service · License 1615144

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (fixed on the spot), 2 intermediate, 4 basic (1 repeat)
-20
Safety score80

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Routine inspection

9 violations found

First visitOct 22, 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:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooler sliced American cheese (52°F - Cold Holding); sliced Swiss cheese (52°F - Cold Holding) over stacked in the containers. Per operator held out of temperature 1.5 hours not portion or prepared today, operator removed excess cheese.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed on cook time shelf over flat top sauté mushroom (102°F - Hot Holding) per operator held out of temperature 1.5 hours operator placed on flat top to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs not pasteurized stored on top of ready to eat dressing thousand island. Operator stored correctly.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Next to ice machine.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple containers of food including Philly steak,potato puffs, mozzarella sticks not covered.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On cook line employee removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cook line. Front of walk-in cooler
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026C76Routine inspection12 violations, 3 high priority No follow-up needed

First visitJul 20, 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.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Wings 130°F@ 12:15 cooling since12:00 rechecked 125°F @ 12:45 in deep plastic container at this rate wing will not from 135°F to 70°F within 2 hours. Operator separated into shallow pan.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee come in from rear kitchen door place gloves and began frying food without washing hands.
- 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. Chlorine 10 Ppm. Operator ran machine again.Rechecked 100Ppm
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed chicken wings cooling in deep plastic container.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple food containers not covered in reach in freezer.
  Food stored on floor.
  Walk-in freezer box of macaroni and cheese on the floor.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls with no handle used to dispense flour operator removed.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Kitchen area
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage on ceiling tiles in kitchen.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cell phone on cook line shelf. .employee removed.
  Fixed on the spotRepeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.