BEVERLY HILLS CAFE
5544 S FLAMINGO RD · COOPER CITY · Broward County · FL 33330-2700
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then engaged in clean dishes.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 3 big flies in cook line and 2 small flies. Observed 1 fly land on cooked peas. **Repeat Violation**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw dolphin fingers at 48°F, raw skirt steak at 48°F, raw salmon at 51°F, raw teriyaki chicken at 48°F, raw chicken at 48°F, raw burger at 46-49°F, raw swai fish 46°F, per cook food was placed in reach in cooler at 9:00am. Advised cook to cook food well done. yellow rice at 47-49°F, cooked vegetable at 47-49°F, cut lettuce at 78°F, per cook food was placed in reach in cooler at 9:00am. Food was discarded. See stop sale.
08A-10-4High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over cooked rice in true unit. Cook moved shrimp to bottom shelf. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 2 live roach next to grill 1 live roach under prep table in cook line. 1 live roach under grill 1 live on cook line 1 live behind true unit in cook line 1 live roach in between door of true unit.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. yellow rice at 47-49°F, cooked vegetable at 47-49°F, lettuce at 78°F, per cook food was placed in reach in cooler at 9:00am. Food was discarded. See stop sale.
Intermediate 3
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Second reading strip turned black. **Corrective Action Taken**
14-77-5Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. TCS food temperatures were 46-78°F.
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler, per cook made on Saturday 04/15/2017.
Basic 6
35A-06-4Basic – Accumulation of dead flies insects in control devices hanging from ceiling in dish room area and waiters station.
14-01-4Basic – Bowl or other container with no handle used to dispense food. Bowls used to scoop seasoning on cook line and used to scoop raw shrimp in true unit. Cook removed bowls **Corrected On-Site**
35A-03-4Basic – Dead roaches on premises. 1 dead roach under grill.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment
36-31-4Basic – Hole in ceiling thru out kitchen.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust on cook line. **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 8:01 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.