ANGLINS BEACH CAFE

Name: ANGLINS BEACH CAFE
Address: 2 COMMERCIAL BLVD, Lauderdale-By-The-Se, FL, 33308, US

2 COMMERCIAL BLVD, Lauderdale-By-The-Se, FL, 33308

Inspection Completed - No Further Action

Most recent inspection

Date: September 3, 2026
Type: Complaint Full
Result: Inspection Completed - No Further Action
Risk category: Not reported
Cited findings: 12
Jurisdiction: Broward County (Fort Lauderdale), FL

Violations (12)

14-31-5CriticalCorrected on site
Nonfood-grade bags used in direct contact with food. Bread rolls stored in T-shirt bags. Operator properly stored bread rolls.
High Priority - Nonfood-grade bags used in direct contact with food. Bread rolls stored in T-shirt bags. Operator properly stored bread rolls. **Corrected On-Site**
High Priority
03D-01-5Critical
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rear 2 Door Cooler- hollandaise (74F - Cooling). Per operator item cooling approximately 4 hours.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rear 2 Door Cooler- hollandaise (74F - Cooling). Per operator item cooling approximately 4 hours. Observed item in covered plastic container. See stop sale.
High Priority
03G-04-5CriticalCorrected on site
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cook line- left flip top- multiple packs of fish still in reduced oxygen packaging. Per operator packages placed in unit 2 hours ago. Operator immediately opened packages and placed in cooler.
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cook line- left flip top- multiple packs of fish still in reduced oxygen packaging. Per operator packages placed in unit 2 hours ago. Operator immediately opened packages and placed in cooler. **Corrected On-Site**
High Priority
08A-05-6CriticalCorrected on site
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line-Left Flip top- raw shrimp stored on top of ready to eat mushrooms and onion. Operator properly stored shrimp.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line-Left Flip top- raw shrimp stored on top of ready to eat mushrooms and onion. Operator properly stored shrimp. **Corrected On-Site**
High Priority
01B-02-5Critical
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. Rear 2 Door Cooler- hollandaise (74F - Cooling). Per operator item cooling approximately 4 hours.
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. Rear 2 Door Cooler- hollandaise (74F - Cooling). Per operator item cooling approximately 4 hours. Observed item in covered plastic container. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rear 2 Door Cooler- rice (47-51F - cooling). Per operator item prepared last night and held in this unit overnight. Observed item in covered plastic containers. See stop sale.
High Priority
03A-02-5Critical
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - LEFT FLIP TOP- raw shrimp (59-60F). Per operator item placed in unit approximately 3 hours ago.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - LEFT FLIP TOP- raw shrimp (59-60F). Per operator item placed in unit approximately 3 hours ago. Observed item stored on top of upper food pans. Item not prepped or portioned today. Operator moved item to freezer to quick chill. Same unit - sausage (22-47F). Per operator item placed in unit approximately 3 hours ago. Observed item overfilled. Item not prepped or portioned today. Operator moved item to freezer to quick chill. **Corrective Action Taken**
High Priority
03D-02-5Critical
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rear 2 Door Cooler- rice (47-51F - cooling). Per operator item prepared last night and held in this unit overnight.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rear 2 Door Cooler- rice (47-51F - cooling). Per operator item prepared last night and held in this unit overnight. Observed item in covered plastic containers. See stop sale.
High Priority
50-09-4
Current Hotel and Restaurant license not displayed.
Basic - Current Hotel and Restaurant license not displayed.
Basic
35A-03-4
Dead roaches on premises. 1 dead roach on box in wash ware area next to triple sink in kitchen. 1 dead roach in chest freezer - front expo area. Approximately 3 dead roaches behind chest freezer - front expo area. Operator cleaned and sanitized the area.
Basic - Dead roaches on premises. 1 dead roach on box in wash ware area next to triple sink in kitchen. 1 dead roach in chest freezer - front expo area. Approximately 3 dead roaches behind chest freezer - front expo area. Operator cleaned and sanitized the area.
Basic
29-49-6
Standing water in bottom of reach-in-cooler. Cook line right flip top and storage area low boy units.
Basic - Standing water in bottom of reach-in-cooler. Cook line right flip top and storage area low boy units.
Basic
11-26-1
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. 2 employees without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator.
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. 2 employees without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator.
Intermediate
53B-13-5
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate

Source: Broward County (Fort Lauderdale), FL health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.