Cypress Cafe
Last inspected: Nov 13, 2025
61
Score
Going back to 2022, Cypress Cafe has 10 inspections in the public record. On Nov 13, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited two times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Aug 6, 2025
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jan 21, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 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. 0 Ppm chlorine. Operator placed work order.
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed beef over salmon fish not all commercially packaged in continental reach in freezer located by dish machine.. Operator stored correctly. **Corrected On-Site**
08A-02-6
Basic - Current Hotel and Restaurant license not displayed. License expired on December 1 2024. Operator printed and displayed **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line. Employee removed **Corrected On-Site**
40-06-5
67
Dec 2, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken breast over raw beef in walk-in cooler. Chef placed raw chicken on lower shelf. **Corrected On-Site** **Warning**
08A-24-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on continental reach in freezer soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
74
Feb 14, 2024
Routine - Food
No violations found.
100
Jul 25, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen- observed employee placed ready to eat food on salad buffet, return to kitchen dish area, wash container, put on gloves no hand wash. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table- turkey 110-116 degrees F. Operator removed turkey to reheat.
03B-01-6
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on walk in coolers and freezer floor.
36-06-4
Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table at robot coupe- observed employee Wawa beverage on prep table.
12B-02-4
Basic - Soiled dry wiping cloth in use. Front counter service area- observed wiping cloths on all cutting boards throughout service line.
21-10-4
64
Mar 16, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler at 3 compartment sink- observed raw bacon being stored over bread.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter reach in cooler- observed pasta salad date mark 03/03/2023. - observed salami and bologna date mark 01/24/2023. See Stop Sale.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen hand washing sink at 3 compartment sink- observed employee dumping sanitizer solution inside hand washing sink with gloves and return to prep table and slice potatoes no hand wash or gloves change.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter reach in cooler- observed pasta salad date mark 03/03/2023. - observed salami and bologna date mark 01/24/2023. See Stop Sale. -Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Main kitchen cook line cold holding unit- observed tuna salad, potato salad, 52-54 degrees F. Operator stated Food items was prepared yesterday evening and placed in cold holding unit. See Stop Sale.
01B-13-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Main kitchen cook line cold holding unit- observed tuna salad, potato salad, 52-54 degrees F. Operator stated Food items was prepared yesterday evening and placed in cold holding unit. See Stop Sale. **Warning**
03D-06-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter sushi bar- observed operator preparing sushi and not using TPHC.
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table- observed wiping cloth underneath cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Low boy cooler at pizza station- observed employee thermo bottle of beverage inside cooler.
12B-13-4
Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler- observed unwashed celery being stored over ready to eat mashed potatoes.
08B-17-4
35
Nov 1, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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. Dishwasher (Chlorine 0ppm) Operator switched to three compartment sink **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (42-59F - Cold Holding)in reach in cooler at cook line; food over stacked; as per operator food out of temperature since 9:00 am; operator divided food container and moved top part to walk-in cooler to quick chill; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (100F - Hot Holding);in alto sham at front FOH hot buffet; as per operator food out of temperature for less than 30 minutes; food moved back to the oven to be reheated to 165 **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink at the coffee bar/ FOH does not have enough water pressure to properly wash hands.
27-19-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by cook line Operator removed **Corrected On-Site**
12B-07-4
55
Frequently Asked Questions
When was Cypress Cafe last inspected?
The most recent health inspection at Cypress Cafe on file is from Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cypress Cafe?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Cypress Cafe.
How does Cypress Cafe compare to other restaurants in Fort Lauderdale?
Cypress Cafe most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Cypress Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Cypress Cafe have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cypress 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 Cypress Cafe inspected?
Based on the inspection history on file, Cypress Cafe is inspected around three times per year on average.
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