NARIN CAFE

Name: NARIN CAFE
Address: 8735 STIRLING, COOPER CITY, FL, 33328, US
Rating: 80.5

8735 STIRLING, COOPER CITY, FL 33328

License #1621404

☕ Café/Breakfast ℹ️

80.5 Grade C / 100

Mixed Health Record

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Latest inspection

October 16, 2025 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NARIN CAFE in COOPER CITY currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 16, 2025. Across those visits, inspectors documented 31 total violations — 7 critical, 13 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 20, 2024

The latest inspection on October 16, 2025 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

NARIN CAFE has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean sheet pans standing on end on floor against walk in cooler. Employee moved pans off of floor.
[08B-38-4] Food stored on floor. Container of fryer oil on floor in back prep area.
[29-08-4] Plumbing system in disrepair. Faucet at front counter hand sink loose.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In small fliptop lower cooler, container of raw shell eggs above open container of pancake batter. Employee rearranged for proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in back kitchen, cooked oatmeal (67F - Cold Holding); grits (64F - Cold Holding). Per manager not prepared or portioned today and out of walk in cooler approximately 45 minutes when used. Manager returned both to walk in to rechill.
[31A-10-4] Equipment drain line draining into handwash sink. Walk in cooler drain line runs into hand sink beside triple sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor by triple sink. Employee labeled as cleaner.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in container of sugar on back prep shelf. Employee removed cup.
[29-08-4] Plumbing system in disrepair. Faucet at front counter hand sink loose.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 0ppm quaternary. Manager remade to proper 200ppm quaternary.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Quart Container of salt on back prep shelf not labeled. Manager labeled. 2) Bottles of oil and water at cookline not labeled. Employee labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw shell eggs without first washing hands. Employee continued to prepare multiple items. Reviewed with employee handwashing procedures and employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Dunkers reach in freezer, container of portioned raw beef above open box of muffins. Manager rearranged items for proper separation.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on splitter at mop sink.
[31A-10-4] Equipment drain line draining into handwash sink. Walk in cooler condensation line draining into hand sink on outside of cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in middle prep area, boiled potatoes 98F at 9:20am (heated cooling approximately 45 minutes) to 86F at 9:55am. Based on times and temperatures potatoes will not reach 70F in 2 hours. Manager moved potatoes to reach in cooler to rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like buildup around upper walls of ice bin.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by walk in cooler.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Fryer oil containers on floor beside oven.
[51-13-4] No Heimlich maneuver/choking sign posted. Bulletin printed and posted by manager.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, plates of raw smoked salmon and prepped raw chicken on shelf above deli ham and canadian bacon. Employee inverted items for proper separation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line lowboy drawers, pan of raw chicken in upper drawer above pans of raw salmon in lower drawer. No divider plate between drawers. Employee switched pans to put chicken in bottom drawer.
[11-27-4] 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. Bulliten printed and provided to manager.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg benedict item and raw smoked salmon items not marked on menus as raw/undercooked items. Employee marked paper menus during inspection to reference consumer advisory.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Provided information to manager of acceptable devices.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. New business and employees. None aware of reporting agreement. Reporting agreement in Spanish printed, read, and signed by employees.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory present. Advisory printed and posted during inspection.