CAFE MED BY BICE
2096 NE 2 ST · DEERFIELD BEACH · Broward County · FL 33441
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-27-4High Priority – Employee cracked raw shell eggs that dripped and then handled ready-to-eat food ( ham) and/or clean equipment (plate) or utensils without washing hands. Employee washed hands.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately : 5 live flying insects near handwash sink on south side of cookline. 3 live flying insect under prep sink in rear prep area. 19 live flying insects in drink station. Flying around and 2 landing on box of cups. 15 live flying insects at bar.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cookline: Cooler #8- egg whites 52F, liquid egg 48F, ham 47F, tomatoes 51F, lobster 65F, sausage 67F, cheeses 62-65, Cooler #6- mascarpone 52F, ham 57F, salmon 50F, beef 50F, Cooler #4- Cheese 49F, tomatoes 46F, mascarpone 48F All foods discarded **Corrective Action Taken**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 104-109F , hollandaise sauce 89F, and sausage 118-123F at steam table in cookline area. Food discarded. Potatoes 84-93F Hot holding on top of grill. Discarded. **Corrective Action Taken**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw sausage over cut mushrooms at walkin cooler. Raw shelled eggs over liquid eggs at produce walkin cooler.
08A-21-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw sausage.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately : 25 live roaches at 6 door cold holding drawers at cookline. 1 live roach walkin on floor by grill 1 live roach under steam table 1 live roach behind oven 1 live roach under small prep table near fryer at end of cookline 1 live roach in electrical panel cabinet #7 in front line area 1 live roach behind candy stop in rear prep area. 1 live roach walkin on wall between prep coolers in rear prep area.n 1 live roach under Hobart mixer.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves after contaminating it with a soiled cloth where hands were wiped after cracking eggs and then handling plated food . Employee washed hands and changed gloves.
Intermediate 8
01C-03-4Intermediate – Clam/mussel tags not marked with last date served.
22-05-4Intermediate – Cutting board(s) stained/soiled. At prep cooler in rear prep area.
52-05-4Intermediate – Establishment advertised red snapper on the menu/menu board but served another type of fish. Menu states that establishment serves Red Snapper. Observed no invoice within 30 days for Red Snapper or box that states Red Snapper. Red snapper substituted with Snapper fillets as per chef. Only box of Snapper fillets available. Menu states that establishment serves Florida yellow Tail Snapper. Observed no invoice within 30 days for Florida yellow tail snapper or box that states Florida Yellow Tail Snapper. **Admin Complaint**
52-01-4Intermediate – Identity of food or food product misrepresented. As per menu Castelveltrano olives being served. But no such olives observed onsite. Castleveltrano olives substituted for pitted country Italian olives. No invoice within 30 days or container observed.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At bar.
31B-03-4Intermediate – No soap provided at handwash sink. At Bar.
22-18-4Intermediate – Soil residue in food storage containers. Sugar container in front of slicer.
Basic 8
35A-03-4Basic – Dead roaches on premises. Observed approximately: 10 ldead roaches at 6 door cold holding drawers at cookline 1 dead roach in electrical panel cabinet #7 in front line area 2 dead roaches near prep sink table in rear prep area
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
08B-38-4Basic – Food stored on floor. Beef on floor at walkin freezer. Raw chicken on floor at walkin cooler. Eggs on floor at produce walkin cooler.
35B-02-4Basic – Insect control device installed over clean glasses at bar.
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Bar coolers throughout soiled insid3 as well as gaskets.
21-10-4Basic – Soiled dry wiping cloth in use.
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat at cookline.
Inspector observations synchronized from DBPR on August 11, 2026 1:37 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.