Le Cordon Du Cap
Last inspected: Dec 11, 2025
74
Score
Public records show nine inspections at Le Cordon Du Cap stretching back to 2022. Le Cordon Du Cap was last inspected on Dec 11, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “no paper towels”, which has been cited three times.
That's lower than the typical Pembroke Park restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Jul 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Jan 23, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-23: Same- **Admin Complaint**
53B-05-5
90
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Black Rice (125 -127F - Hot Holding); Cooked Beans (125F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Bag of rice stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Shelf with rust that has pitted the surface. 1) Lower prep table shelf rusted. 2) Shelf under Steam Table rusted 3) Shelves on rack next to reach in cooler rusted.
14-33-4
Basic - Wall soiled with accumulated grease, food debris. Next to triple sink.
36-27-5
58
Jul 26, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Dec 13, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 250ppm. Manager remade to 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey thawed in standing water in triple sink. Manager stored under running water. **Corrected On-Site**
06-01-5
58
Jul 12, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener next to prep table. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
47
Feb 7, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of of vegetables in reach in Coca Cola glass cooler. Manager inverted. **Corrected On-Site**
08A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by kitchen.
35B-01-4
Basic - Shelf with rust that has pitted the surface over triple sink in kitchen.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen next to stove and behind hand washing sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled in kitchen. Manager labeled. **Corrected On-Site**
02D-01-5
58
Sep 15, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in Victory refrigerator. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in victory refrigerator is torn and in disrepair. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
14-11-4
82
Frequently Asked Questions
When was Le Cordon Du Cap last inspected?
The most recent health inspection at Le Cordon Du Cap on file is from Dec 11, 2025. The public record contains nine inspections in total.
What is the most common violation at Le Cordon Du Cap?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Le Cordon Du Cap.
How does Le Cordon Du Cap compare to other restaurants in Pembroke Park?
Le Cordon Du Cap most recently scored 74 out of 100, which is lower than the Pembroke Park average of 79.
Has Le Cordon Du Cap's inspection record improved over time?
Yes. Recent inspections at Le Cordon Du Cap have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le Cordon Du Cap 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 Le Cordon Du Cap inspected?
Based on the inspection history on file, Le Cordon Du Cap is inspected around three times per year on average.
Nearby Restaurants