Long Island Cafe
3425 Hiatus Rd, Sunrise, FL 33351 · Permanent Food Service · License 1621770
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-17
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-Observed employee cracked raw shell eggs, changed his gloves without washing hands. After brief education, employee changed gloves and wash hands.
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. Observed chlorine sanitizer at 00 ppm. Operator replenished sanitizer. Reads at 100 ppm.
Fixed on the spotRepeat violationAdministrative complaint
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.
-Observed no date marked on cooked potatoes stored in walk in cooler. Per operator, potatoes cooked more than 24 hours. Operator correctly date marked.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed 1 photocopy of employee training certificate from Florida Restaurant and Lodging Association.
Repeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
-Observed splash guard needed at hand washing sink next to flip top cooler.
Repeat violationAdministrative complaint
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth at front line not stored in sanitizer solution between use.
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.