VILLAGE CAFE

Name: VILLAGE CAFE
Address: 551 BREAKERS AVE, FORT LAUDERDALE, FL, 33304, US
Rating: 85.5

551 BREAKERS AVE, FORT LAUDERDALE, FL 33304

License #1623463

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

VILLAGE CAFE in FORT LAUDERDALE currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 18 total violations — 6 critical, 5 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 19, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beside flattop griddle at cookline, cooked sausage patties (110F - Hot Holding). Per employee reheated and by unit less than 1 hour. Sausage moved to flattop to reheat and hold.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker on prep table near food food items in downstairs prep area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher upstairs handling clean dishes from machine immediately after rinsing and loading dirty ones without washing hands first. Reviewed procedures with manager and employees - employee began washing hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 96F beside grill at cookline.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. In downstairs prep kitchen, wiping cloth in sanitizer soap mixed together. Employee dumped bucket to remake when able.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse