Cafe Roar

2003 Lion Country Safari, Loxahatchee, FL 33470 · Permanent Food Service · License 6019295

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 18, 2026

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
3 high priority (2 fixed by the Jul 18 follow-up, 1 fixed on the spot, 1 repeat)
-11
Administrative complaint on Jul 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul172026

Routine inspection

3 violations found · Inspector came back once

Follow-up visitJul 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
- 3 High priority
What 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.
  Time/temperature control for safety food cold held at greater than 41°F. Milk (45°F - Cold Holding); Heavy cream (46°F - Cold Holding); Raw chicken (47°F - Cold Holding); Cooked chicken (52°F - Cold Holding); Cooked pork (52°F - Cold Holding); Sliced turkey (46°F - Cold Holding) ; Sliced ham (45°F - Cold Holding) ; Butter (48°F - Cold Holding) ; Raw burgers (47°F - Cold Holding) ; Ranch dressing with butter milk (48°F - Cold Holding) ; House made marinade (50°F - Cold Holding); Cooked beef (45°F - Cold Holding) ; Coleslaw (48°F - Cold Holding) ; Mixed greens (47°F - Cold Holding) ; Cut lettuce (48°F - Cold Holding) ; Cooked corn (49°F - Cold Holding) ; Sliced tomatoes (47°F - Cold Holding) ; Diced tomatoes (45°F - Cold Holding) ; Cut tomatoes (46°F - Cold Holding) ; Cheeses (47°F - Cold Holding) ; All prepped sandwiches with turkey, cooked chicken, ham (52-55°F - Cold Holding) ; Roasted squash (57°F - Cold Holding); half and half (45°F - Cold Holding); House made cheese sauce (53°F - Cold Holding) As per operator, all items were stored in unit overnight. Not prepped or portioned today. All items stored for over 4 hours in unit and operator is unable to verify how long products were out of temperature. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Milk (45°F - Cold Holding); Heavy cream (46°F - Cold Holding); Raw chicken (47°F - Cold Holding); Cooked chicken (52°F - Cold Holding); Cooked pork (52°F - Cold Holding); Sliced turkey (46°F - Cold Holding) ; Sliced ham (45°F - Cold Holding) ; Butter (48°F - Cold Holding) ; Raw burgers (47°F - Cold Holding) ; Ranch dressing with butter milk (48°F - Cold Holding) ; House made marinade (50°F - Cold Holding); Cooked beef (45°F - Cold Holding) ; Coleslaw (48°F - Cold Holding) ; Mixed greens (47°F - Cold Holding) ; Cut lettuce (48°F - Cold Holding) ; Cooked corn (49°F - Cold Holding) ; Sliced tomatoes (47°F - Cold Holding) ; Diced tomatoes (45°F - Cold Holding) ; Cut tomatoes (46°F - Cold Holding) ; Cheeses (47°F - Cold Holding) ; All prepped sandwiches with turkey, cooked chicken, ham (52-55°F - Cold Holding) ; Roasted squash (57°F - Cold Holding); half and half (45°F - Cold Holding); House made cheese sauce (53°F - Cold Holding) As per operator, all items were stored in unit overnight. Not prepped or portioned today. All items stored for over 4 hours in unit and operator is unable to verify how long products were out of temperature. See stop sale.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly flying around in kitchen landing on prep table. Operator killed.
  Fixed on the spotAdministrative complaint
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.
Stop sale: An order that the food can’t be sold or served.