A Taste of the City Cafe
Last inspected: Feb 9, 2026
61
Score
Across the available record, A Taste of the City Cafe has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
A Taste of the City Cafe's latest score of 61 falls below the Cooper City average of 74. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top,cooler raw salmon over ready to eat tuna salad. Operator inverted foods **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by bowl in kitchen. Operator removed bowl **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Floor area(s) covered with standing water. Observed at front under ikon cooler
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed cracked raw shell eggs under Atosa cooler in kitchen
36-01-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
61
Feb 3, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa cooler raw chicken over raw beef. Operator properly separated foods **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form for operator to fill out **Corrective Action Taken**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front ice bin. Mold like substance. Operator began cleaning **Corrective Action Taken**
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at back of kitchen
36-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Sep 2, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw smoked salmon on shelf above containers of tuna and chicken salad. Employee rearranged for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On holding shelf above kitchen flattop, cooked sausage (109F - Hot Holding). Per employee prepared less than 2 hours. Employee setup double boiler and moved onto flattop to reheat and hot hold. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 10ppm chlorine. Employee corrected to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee purse on shelf next to styrofoam to go containers.
40-06-5
64
Feb 28, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
64
Apr 25, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored over raw salmon, commercially packaged, inside reach in freezer at cook line. Operator properly stored. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time mark for eggs and corned beef at cook line. Per operator, time started at 7:00am. Operator put time mark on foods. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage links (79F - Reheating) since 7:00am, at 9:00am in 1/3rd pan on flat top grill at cookline. Food did not reach 165F within two hours. Operator put sausage links directly on flat top grill to reheat to 165F for hot holding. Sausage links reheated to 173F at 9:13am. **Corrected On-Site**
03E-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator corrected to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed responsibilities with operator and provided employee reporting agreement form.
11-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned raw steaks without date marking stored inside reach in cooler at cook line. Per operator, steaks portioned on Monday. Operator wrote date marking on steaks. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at triple sink. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
37
Dec 9, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at exterior mop sink missing vacuum breaker. **Warning** - From follow-up inspection 2023-12-09: Vacuum breaker ordered. Violation will be reviewed at the next routine inspection. **Time Extended**
29-42-4
86
Dec 8, 2023
Routine - Food
9 critical violations. 2 major violations. 2 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen lower fliptop cooler, cooked oatmeal (64F - Cooling). Per employee in unit more than 4 hrs - prepared cooling almost 24 hrs. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen fliptop lower cooler, grits 83F at 10:50am (cooked cooling 3 hrs) to ****. Per employee cooked and cooling since 7:30am. Employee placed grits on sheet pan and moved to reach in freezer to rapid chill to 70F. **Corrective Action Taken** **Warning**
03D-01-5
High 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 clean dishes directly from machine with dirty gloves used while rinsing and loading dirty dishes. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In glassfront freezer in kitchen, non commercially wrapped packs of raw burgers, open raw country fried steak, wrapped plates of raw fish, open bags of raw chicken tenders, and open case raw philly meat all above and among multiple RTE food items including fries, cut ham, non commercially packaged hot dogs, and liquid eggs. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Kool-It reach in cooler, package of raw bacon on top shelf above cooked chicken, ham, cream cheese, and lettuce. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cart by cook line, raw shell eggs (78F - Ambient Air Temperature). Per employee on cart approximately 1 hr. Recommended using time as public health control. Form provided. Employee added time mark to 11:00am and discarded at 11:00. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ) In front counter 3 DOOR - sliced swiss cheese (45F - Cold Holding); butter blend (45F - Cold Holding); whipped cream cheese (46F - Cold Holding); heavy cream (46F - Cold Holding); block cream cheese (46F - Cold Holding). Per employee all items in unit more than 4 hrs - in cooler overnight. 2) In kitchen lower fliptop cooler, cooked oatmeal (64F - Cooling). Per employee in unit more than 4 hrs - prepared cooling almost 24 hrs. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter 3 DOOR - sliced swiss cheese (45F - Cold Holding); butter blend (45F - Cold Holding); whipped cream cheese (46F - Cold Holding); heavy cream (46F - Cold Holding); block cream cheese (46F - Cold Holding). Per employee all items in unit more than 4 hrs - in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at exterior mop sink missing vacuum breaker. **Warning**
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at dish machine. Employee stated it was bleach water - advised employee to add label. **Corrective Action Taken** **Warning**
41-17-4
Basic - Food being prepared outside. Small electric oven in use cooking food on covered shelving unit under aware outside back kitchen door. Area does not have 4 walls, open directly to exterior. **Warning**
08B-32-4
Basic - Hole in or other damage to wall. Hole in wall above rinse sink by dish machine. **Warning**
36-24-5
19
Jun 27, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 17, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Chlorine sanitizer at (00ppm.) Advised operator to setup triple sink .
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021 **Admin Complaint**
50-17-2
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained. **Corrective Action Taken**
11-07-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow substance, employee labeled as bleach **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of grease
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Two containers by grill station , employee labeled **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Missing tile kitchen line, above single service foam cups storage.
36-32-5
Basic - Food stored on floor. Container of cooking oil, next to dishwasher area. Employee removed **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of tray. Employee removed, cleaned and stored properly **Corrected On-Site**
10-12-5
Basic - No Heimlich maneuver/choking sign posted. Email poster.
51-13-4
41
Frequently Asked Questions
When was A Taste of the City Cafe last inspected?
The most recent health inspection at A Taste of the City Cafe on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at A Taste of the City Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at A Taste of the City Cafe.
How does A Taste of the City Cafe compare to other restaurants in Cooper City?
A Taste of the City Cafe most recently scored 61 out of 100, which is lower than the Cooper City average of 74.
Has A Taste of the City Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at A Taste of the City Cafe have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at A Taste of the City Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A Taste of the City Cafe inspected?
Based on the inspection history on file, A Taste of the City Cafe is inspected around three times per year on average.
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