New River Cafe & Bakery
Last inspected: Apr 9, 2026
61
Score
Across the available record, New River Cafe & Bakery has nine inspections on file, the first dated 2022. Inspectors last stopped by on Apr 9, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. 2 door reach in by dish room - tres leches, date marked 3-31. See stop sale.
01B-28-5
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All front counter cold holding unit gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of left reach in - cake room.
22-16-4
61
Nov 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door and door handles - reach in freezer in pastry room. **Warning** - From follow-up inspection 2025-11-14: Observed same. **Time Extended**
23-24-4
95
Nov 13, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
45
Mar 14, 2025
Routine - Food
No violations found.
100
Nov 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
45
Nov 28, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in front counter hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Prep room hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Prep room. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. **Corrected On-Site**
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep room hand sink. Operator posted. **Corrected On-Site**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer - front counter glass top freezer. - prep area freezer #9 - ice buildup around condensing fan.
14-69-4
55
Oct 2, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : 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. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-02: Front counter - cold case - sliced turkey (61F), sliced tomatoes 61F - ambient cooling for 2 hours at 9:50am. Operator moved items to back reach in to quick chill. At 10:10am sliced turkey 60-61F, sliced tomatoes 57-58F. Reviewed proper cooling procedures. **Admin Complaint**
03D-06-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-02: Front counter - case - quiche with shell egg (109-115- Hot Holding) per operator holding for 3 hours. Operator immediately reheated. Second temperature 165-170F. **Admin Complaint** **Corrected On-Site**
03B-01-6
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. **Warning** - From follow-up inspection 2023-10-02: Observed same. **Time Extended**
53B-05-5
67
Sep 29, 2023
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F. **Corrected On-Site** **Warning**
03B-01-6
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. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg yolks stored over ready to eat pasteurized carton eggs in prep area reach in. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
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 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/ PIC - Dawn Anthony. **Warning**
53A-05-6
Intermediate - No hot running water at three-compartment sink. Water 83F **Repeat Violation** **Warning**
27-06-4
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. All but one employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection. **Corrective Action Taken** **Warning**
11-26-1
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. **Warning**
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 83F **Repeat Violation** **Warning**
27-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep areas - Sanitizer Buckets (Quaternary 0ppm). Operator made new solution for buckets. Quat 400ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Ice buildup in reach-in freezer - by circulating fan. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine - outside of the scoop holder. Operator stored properly. **Corrected On-Site** **Warning**
10-12-5
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. Grab and go salads and parfait. **Warning**
02D-03-4
Basic - No hot running water at mop sink. Water 83F **Repeat Violation** **Warning**
27-10-4
27
Dec 13, 2022
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Water 77F. **Warning**
27-24-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sinks - water 77F. Both Bathroom hand sinks - water 77F. **Warning**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter double unit - ambient temperature 46F **Warning**
14-74-7
Basic - No hot running water at mop sink. Water 77F. **Warning**
27-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep hand sink. Operator posted notice during inspection. **Corrected On-Site** **Warning**
31B-04-4
70
Frequently Asked Questions
When was New River Cafe & Bakery last inspected?
The most recent health inspection at New River Cafe & Bakery on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at New River Cafe & Bakery?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at New River Cafe & Bakery.
How does New River Cafe & Bakery compare to other restaurants in Fort Lauderdale?
New River Cafe & Bakery most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has New River Cafe & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at New River Cafe & Bakery have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at New River Cafe & Bakery 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 New River Cafe & Bakery inspected?
Based on the inspection history on file, New River Cafe & Bakery is inspected around three times per year on average.
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