SULTANE CUISINE & BAKERY RESTAURANT

Name: SULTANE CUISINE & BAKERY RESTAURANT
Address: 5885 MARGATE BLVD, MARGATE, FL, 33063, US
Rating: 45.4

5885 MARGATE BLVD, MARGATE, FL 33063

License #1624271

☕ Café/Breakfast ℹ️

45.4 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 17 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SULTANE CUISINE & BAKERY RESTAURANT in MARGATE currently holds an InspectFL Health Score of 45.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 50 total violations — 13 critical, 15 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 27, 2026

The latest inspection on September 30, 2026 shows 17 observation rows: 6 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

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?

SULTANE CUISINE & BAKERY RESTAURANT 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
[29-03-4] Water draining onto floor surface. Observed water draining on the floor at handwashing sink by three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink near three compartment sink with no paper towels readily available. Operator provided
[22-08-4] Interior of microwave has accumulation of grease/food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to stove - observed food debris at the bottom of unit.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with sanitizer step, instructed operator to set up sanitizer at three compartment sink. Operator set up at 100ppm chlorine and sanitized wares
[32-12-6] Covered waste receptacle not provided in single unisex bathroom for establishment
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers in kitchen with ice build up.
[29-08-4] Plumbing system in disrepair. Three compartment sink faucet in poor repair Hand wash sink drain pipe in poor repair
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours.
[33-06-4] Trash receptacles not provided where needed in establishment. Observed no trash receptacle inside kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Inside white reach in freezer observed food containers stored with shopping bags covering food items. Instructed operator to remove bags and replace with food grade plastic covering.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at back door
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. See stop sale.
[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. Observed employee washing dishes then proceeded to handled clean dishes to start cooking without hand washing. Reviewed with manager proper hand washing procedures. Employee washed hands.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and hang bag on dry storage rack next to food ingredients. Employee moved items and stored away from food.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Employee washing dishes in three compartment sink with no sanitizing step. Advised operator to set up three compartment sink and sanitize dishes. Three compartment sink was set up reading chlorine 100 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line , one door true cooler - cooked white rice (59F - Cold Holding). Per operator items was not prepared or portioned today. Item was left in cooler over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line , one door true cooler - cooked white rice (59F - Cold Holding). Per operator items was not prepared or portioned today. Item was left in cooler over night. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit to measure chlorine sanitizer solution when using 3 compartment sink / wiping cloth sanitizing solution.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one employee.
[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. No proof of any training for one employee hired less than 60 days. Provided operator with food reporting agreement form. Operator fill out form and signed during inspection.