Cafe Roma Italy
Last inspected: Jan 13, 2026
95
Score
Inspectors have visited Cafe Roma Italy nine times, with records going back to 2022. The latest inspection on file is from Jan 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Sep 19, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
25
Mar 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, to go grocery bags used to store bread.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs stored over ready to eat cheese. Operator moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flip top cooler in kitchen, spoon handle laying in grated parmesan cheese. Operator removed spoon. **Corrected On-Site**
10-01-5
Basic - Insect control device installed over food preparation area. In kitchen prep table by pizza ovens, plug in bug zapper installed over prep table.
35B-02-4
67
Aug 14, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg, then put on gloves without washing hands first. Operator washed hands **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell egg stored with ready to eat cheese in walk in cooler. Operator properly stored eggs
08A-08-5
Basic - Equipment in poor repair. Torn gaskets in kitchen chest freezer.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen chest freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease build up in kitchen microwave.
22-08-4
64
May 29, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands...washed hands again appropriately. **Corrected On-Site**
12A-17-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...cutting sandwich with bare hands and serve to customer. Can't make stop sale cause already food was served to customer. Reviewed AOP procedure with operator.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 47F, butter 47F, slice tomatoes 49F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours. Operator removed food to bottom acceptable cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
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... pizza , focaccia ham sandwich at front counter, empanadas in hot hold case at front line , per operator food was held less than 4 hours. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...marinara sauce in walk in cooler , tuna salad in reach in cooler , Food was prepared yesterday morning. Employee date marked. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance around the door threshold, gasket **Repeat Violation**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...chlorine 00 ppm.. operator added chlorine with water at 100 ppm. **Corrected On-Site**
21-07-4
41
Jan 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area. **Warning** - From follow-up inspection 2024-01-22: Observed same. **Time Extended**
36-34-5
95
Jan 19, 2024
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Prep table storage area **Corrected On-Site** **Warning**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over RTE cheese in cookline flip top. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 degrees Fahrenheit. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - upper section - cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); hard boiled eggs (62F - Cold Holding); cheese (56F - Cold Holding); Lower Section - tomato salsa (49F); hard shell eggs (55F); egg whites (46F); cooked chicken (47F); butter (58F - Cold Holding). Per operator, items in upper section were held in unit overnight- over 4 hours. Items in lower section were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items from lower section to walk in to quick chill. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed Time as a Public Health Control form and reviewed with operator. **Warning**
03F-10-5
Basic - AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area. **Warning**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. **Warning**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard on prep table in pantry area. **Warning**
14-45-4
Basic - Dead roaches on premises. Observed 6 dead roaches behind freezer next to triple sink in kitchen. Observed 3 dead roaches under pizza oven in kitchen. Observed 1 dead roach next to kitchen entrance door. Operator removed dead roaches and cleaned the affected areas. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bookbag and sweater on prep table in pantry area. **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair by triple sink. **Warning**
36-17-5
Basic - Food stored on floor. Observed box of French fries stored on floor of walk-in freezer. Case of plastic water bottles stored on floor at front counter. Operator stored all items properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of pizza oven dirty with food debris. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top **Warning**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter chlorine 10 ppm. Operator made new solution chlorine 50ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour, operator properly marked. **Corrected On-Site** **Warning**
02D-01-5
26
May 4, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Nov 9, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to prepare other items without washing hands and changing gloves. Reviewed proper hand washing procedures and employee washed hands and put in new gloves. **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station open bag of shredded mozzarella (48F - Cold Holding). Bag not in cooling area of unit. Per manager cheese out of cooler less than 1 hr. Cheese placed back in cooler unit to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for items on time control. Form provided to operator to fill out. **Repeat Violation** **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruit cups in drink in cooler in dining area have no labeling.
02D-03-4
Basic - Stored food not covered. Container of cooked chicken in walk in cooler with no cover.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Cambro containers of flour and sugar under prep table with no labels.
02D-01-5
47
Frequently Asked Questions
When was Cafe Roma Italy last inspected?
The most recent health inspection at Cafe Roma Italy on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe Roma Italy?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cafe Roma Italy.
How does Cafe Roma Italy compare to other restaurants in Fort Lauderdale?
Cafe Roma Italy most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Cafe Roma Italy's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Roma Italy have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cafe Roma Italy means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Roma Italy inspected?
Based on the inspection history on file, Cafe Roma Italy is inspected around three times per year on average.
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