Madras Cafe
Last inspected: Mar 3, 2026
86
Score
Going back to 2022, Madras Cafe has eight inspections in the public record. The newest entry in the record is dated Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited four times.
Restaurants in Fort Lauderdale average 80, so Madras Cafe is doing better than most peers. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. - From follow-up inspection 2026-03-03: Same- **Time Extended**
16-08-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2026-03-03: Same- **Time Extended**
32-04-4
86
Mar 2, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double Doors Reach in Cooler - Not Working/ ; Water (65F - Cold Holding) Instructed Manager to fixed unit before temporary license can be issued.
03A-02-5
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
16-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
74
Dec 3, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
47
Aug 27, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning** - From follow-up inspection 2024-08-27: Same **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-27: Same, no Manager on duty with 4 employees at establishment. **Time Extended**
53A-05-6
78
Aug 26, 2024
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach-in cooler rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33), vegetable soup (71F @ 3:13- Cooling since 11:30) See stop sale. **Warning**
03D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed fried chicken stored in nonfood-grade bags in reach in cooler and chest freezer. **Warning**
14-31-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
08B-01-4
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 70 degrees Fahrenheit within 2 hours. - Observed rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33); vegetable soup (71F @ 3:13- Cooling since 11:30). See stop sale. - Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at buffet line. **Warning**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training certificate for Ronald S. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaner on floor in dry storage area. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container in dry storage area. Employee removed pan. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at buffet line. **Warning**
24-05-4
Basic - Food stored on floor. Observed case of water stored on floor. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour in dry storage area. **Warning**
10-01-5
Basic - Soiled dry wiping cloth in use. Observed on prep table behind steam table in kitchen. **Warning**
21-10-4
Basic - Stored food not covered. -Observed cauliflower stored uncovered in reach in cooler. - Observed cooked lentils stored uncovered in reach in cooler. **Warning**
08B-12-5
19
Mar 12, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cakes (86F - Hot Holding) on preparation table. Per operator, items have been out of temperature for approximately 1 hour. Items placed in cooler to cool down. **Corrective Action Taken**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 50ppm. **Corrected On-Site**
22-42-4
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. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours. See stop sale.
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed e Chef employed one month with no proof of being informed of his reporting responsibility.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items such as cooked potatoes prepared more than 24 hours not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour. Employee removed bowl from flour. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed case of water stored on floor. Observed oil stored on floor. PIC removed items from floor and stored appropriately. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Observed cooked potatoes and lintels stored uncovered in reach in cooler. Employee covered items. **Corrected On-Site**
08B-12-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled with an accumulation of black dirt like substance.
36-10-4
37
Nov 27, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cooling), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in cooler Observed raw chicken stored over ready to raita. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08A-02-6
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. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cold Holding), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink. **Repeat Violation** **Warning**
16-33-4
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. Inspector emailed procedure to be printed and posted. **Corrective Action Taken** **Warning**
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from cooking unit Observedaccumulation of black mold like debris on reach in cooler handle **Warning**
23-24-4
Basic - Floor not cleaned when the least amount of food is exposed. - Throughout establishment. **Warning**
36-01-4
Basic - Food stored on floor. -Kitchen area next to reach in cooler. Observed container of cooking oil stored on floor. Employee removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed an accumulation of grease on hood. **Warning**
36-68-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- Back storage area Observed scoop handle not stored above salt and sugar. Employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Three compartment sink Observed an accumulation of black mold like debris in three compartment sink. **Warning**
23-03-4
Basic - Stored food not covered. - Reach in cooler Observed numerous containers of sauces uncovered in reach in cooler. Employees covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Kitchen Observed no handle bowl used to dispense rice. Employee removed. **Corrected On-Site** **Warning**
14-01-5
33
Jul 21, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
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. Only one employee and his expired in April.
53B-05-5
Basic - Open dumpster lid.
33-16-4
Basic - Bowl used to dispense sugar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Working containers of flour, sugar, and salt removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was Madras Cafe last inspected?
The most recent health inspection at Madras Cafe on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Madras Cafe?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Madras Cafe.
How does Madras Cafe compare to other restaurants in Fort Lauderdale?
Madras Cafe most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Madras Cafe's inspection record improved over time?
Yes. Recent inspections at Madras Cafe have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Madras Cafe 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 Madras Cafe inspected?
Based on the inspection history on file, Madras Cafe is inspected around two times per year on average.
Nearby Restaurants