Cafe 74
7850 NW 74 Street, Medley, FL 33166 · Permanent Food Service · License 2318424
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 Sep 3 routine inspection3 high priority (no follow-up needed, 1 repeat), 1 intermediate, 9 basic (3 repeats)-26
- Safety score74
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 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed black beans at 76°F at reach in cooler at entrance of kitchen, as per employee since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed black beans at 76°F at reach in cooler at entrance of kitchen, as per employee since previous day.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef at reach in cooler kitchen.
Intermediate1
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 cooked pork and cooked chicken at reach in cooler held more than 24 hours not properly date marked.
Basic9
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in coiler shelves rusted at kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach in cooler soiled throughout establishment.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets reach in cooler at kitchen.
Buildup of food debris/soil residue on equipment door handles.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled with accumulated grease throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance
Observed ceiling vents soiled throughout establishment.
Floor soiled/has accumulation of debris.
Observed floor soiled throughout kitchen and dry storage area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.