ANGLINS BEACH CAFE

Name: ANGLINS BEACH CAFE
Address: 2 COMMERCIAL BLVD, LAUDERDALE-BY-THE-SE, FL, 33308, US
Rating: 56.9

2 COMMERCIAL BLVD, LAUDERDALE-BY-THE-SE, FL 33308

License #1601347

☕ Café/Breakfast ℹ️

56.9 Grade F / 100

Failing Health Score

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Latest inspection

September 3, 2026 · 12 findings · 7 critical

Complaint Full

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Quick take

ANGLINS BEACH CAFE in LAUDERDALE-BY-THE-SE currently holds an InspectFL Health Score of 56.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 7 major, 6 minor.

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The latest inspection on September 3, 2026 shows 12 observation rows: 7 critical, 2 major, and 3 minor.

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Inspector notes

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ANGLINS BEACH CAFE has a rough inspection history. Would you risk it?

F 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03D-02-5] 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.
[03D-01-5] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Cook line right flip top and storage area low boy units.
[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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bread rolls stored in T-shirt bags. Operator properly stored bread rolls.
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] 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.
[03G-04-5] 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.
[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.
[03A-02-5] 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.
[08A-05-6] 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.
[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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict items on menu. Reviewed menu updating with operator. Operator began updating menus during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster thawing at room temperature. Reviewed proper thawing. Operator moved item to reach in to continue thawing.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food at Cookline without washing hands. Reviewed proper procedures and employee washed hands.
[14-69-4] Ice buildup in reach-in chest freezers - back storage room and front room.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at expo - per operator opened 2 days ago. Operator date marked.
[52-10-4] Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu states, "Fresh Juices and Libations." However, purchases beverages from purveyor. Operator began crossing out the word "Fresh" on the menus during inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 50ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic Cookline knife rack visibly soiled.