Joe's Cafe
Last inspected: Jan 23, 2026
61
Score
Joe's Cafe has been inspected 10 times since 2023. Joe's Cafe was last inspected on Jan 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Fort Lauderdale average 80, so Joe's Cafe trails the local norm. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
61
Jul 18, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Jan 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. Observed flip top cooler// tuna salad (45F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// tuna salad (45F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale. 2) Observed flip top cooler// tzatziki dressing (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observers hand wash sink next to triple sink blocked; bin of peeled potatoes stored in front of sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Uncovered food stored near sink exposed to splash. Observed uncovered potatoes stored next to wash compartment of three compartment sink, sink full of soapy water. Employee moved potatoes. **Corrected On-Site**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer bucket at cook line. Cook properly stored. **Corrected On-Site**
21-12-4
61
Aug 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale. - From follow-up inspection 2024-08-29: Observed at cooling drawer under grill. -steaks 47F cold holding as per operator item out of temperature for approximately 20 hours. **Admin Complaint**
03A-02-5
86
Aug 27, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00ppm after 3 attempts. Operator set up triple sink. **Repeat Violation** **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cook line, cracked eggs then proceeded to grab clean plate. Educated employee on proper handwashing techniques. **Corrected On-Site**
12A-27-4
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - raw chicken tender (49F - Cold Holding); raw chicken breast (51F - Cold Holding) as per operator items not portioned or prepared today, as per operator items held out of temperature for 20 hours. Operator discarded at will. See stop sale.
03A-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly. **Corrected On-Site**
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed brisket thawing in container with standing water. Operator placed in cooler for proper thawing. **Corrected On-Site**
06-01-5
50
Feb 23, 2024
Routine - Food
No violations found.
100
Feb 21, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not dispensing sanitizer properly. Operator setup triple sink to wash, rinse, and sanitize dishware.
22-49-4
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 and the time removed from temperature control cannot be determined. Observed no time mark on raw shell eggs at cook line. Per operator, eggs held on time for approximately 2 hours. Operator put time mark on eggs. **Corrected On-Site**
03F-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack hanging on dry storage shelf in kitchen. Employee properly stored. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution on flip top cooler cutting board, at cook line. Operator removed. **Corrected On-Site**
21-12-4
67
Oct 23, 2023
Routine - Food
No violations found.
100
Jun 27, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 11, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
19
Frequently Asked Questions
When was Joe's Cafe last inspected?
The most recent health inspection at Joe's Cafe on file is from Jan 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Joe's Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Joe's Cafe.
How does Joe's Cafe compare to other restaurants in Fort Lauderdale?
Joe's Cafe most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Joe's Cafe's inspection record improved over time?
No. Recent inspections at Joe's Cafe have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joe's 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 Joe's Cafe inspected?
Based on the inspection history on file, Joe's Cafe is inspected around three times per year on average.
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