La Bottega Caffe in Fort Lauderdale
3101 Bayview Dr, Fort Lauderdale, FL 33306
La Bottega Caffe in Fort Lauderdale, FL has 3 FDACS food safety inspections on record with 44 violations.
Last inspected FDACS: November 5, 2025
La Bottega Caffe in Fort Lauderdale: FDACS Inspection History (3)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Training purposes only.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 11 violations· Met Requirements
Comments: This Re-Inspection was conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Re-Inspection have been resolved and this food establishment has Met Inspection Requirements.
Consumer Advisory reminder provided via email.
Risk-Based Violations
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food Service Area: Panna cotta stored inside reach in cooler found with temperatures between 42 48 degrees F when checked with an accurate probe thermometer. COS: Panna cotta was voluntarily discarded
during inspection.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by
a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date
or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days;
or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Food Preparation Area: Trays of lasagna and eggplant parmesan stored inside reach-in cooler under
sandwich prep station not labeled with date. COS: Trays were labeled with dates during inspection.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is
served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of
the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written
means. 3-603.11(A) PfPf
Consumer advisory disclosure and reminder not available for eggs offered undercooked when
ordered.
o
Print Date: 11/4/2022
Page 1 of 4
Good Retail Practice Violations
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food Preparation Area: Food employee not wearing effective hair restraint while working with open
food/beverage.
o
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the
food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when
used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for
safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food Service Area: Scoop used to dispense ice stored on counter under espresso machine. COS:
Scoop was stored in clean container during inspection.
x
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Food Processing Area: Bowls stored on top of oven not inverted.
o
4-904.11
Single-service or single-use articles handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so
that only the handles are touched by employees or consumers; or single-service or single-use articles that are
intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or
from an approved dispenser. 4-904.11
Food Processing Area: Tin trays stored on shelf above hand wash sink not inverted. Tin trays stored
on shelf above sandwich prep station not inverted. Tin trays stored on shelf above microwave not inverted. COS: All
tin trays were inverted during inspection.
x
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to allow
access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of
space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is
exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow
cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11
Food Processing Area: Three compartment sink and mop sink not sealed to wall.
o
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure,
or water temperature measuring device not maintained in good repair or not accurate within the intended range of
use. 4-502.11(A) and (C)
Food Service Area: Gauge measuring hot water temperature at dish machine in disrepair and not
accurately reading water temperature.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other
soil accumulation. 4-601.11(B)
Food Processing Area: Pizza tray stored on top of pizza oven found with carbon buildup.
o
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Valid 2022 food permit not available at establishment.
o
— Re-Inspection Required· 33 violations· Re-Inspection Required
Comments: Food establishment intends to use time as a public health control going forward to monitor pizza.
Employee Health Reporting Agreement, Employee Health Guide, Clean up Vomit and Diarrhea Events and Time as a Public Health
Control hand outs emailed to establishment.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in charge.
2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed as evidence by violations for improper hand washing, cold
holding temperatures, sanitization, bare hand contact and lack of written procedures for vomit & diarrhea cleanup.
o
Food Preparation Area: Tomatoes and onions found with white, mold-like substances stored in cooler
above preparation table. COS: Adulterated produce was voluntarily discarded during inspection.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers or
wrappings. 3-302.11(A)(4)
Food Processing Area: Bag of croissants stored inside reach-in freezer not covered. Ciabatta bread
stored on ledge of sandwich prep cooler not packaged or wrapped.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Food Processing Area: Raw shell eggs stored directly above milk inside reach-in cooler under oven.
COS: Eggs were moved to appropriate location during inspection.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Food Processing Area: Plates and cups not sanitized after cleaning. COS: All items were sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Food Processing Area: Juicer found with old food debris in interior mechanism next to three
compartment sink.
o
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Food Processing Area: Interior portion of ice machine found with accumulation black residue. COS:
Ice machine was disconnected and removed from service.
x
2-201.11(A)
The establishment does not require food employees or conditional employees to report to the
person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past
illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional
employee does not report necessary additional information such as date of onset of symptoms or illness, or
diagnosis without symptoms. 2-201.11(A) PP
Person in charge did not answer questions related to foodborne illnesses and symptoms. Employee
health guide provided.
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food Service Area: Panna cotta stored inside reach in cooler found with a temperatures of 47 degrees
F when checked with an accurate probe thermometer. COS: Panna cotta was voluntarily discarded during inspection.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Food Service Area: Panna cotta stored inside reach-in cooler under slicer not labeled with date. Food
Preparation Area: Food items including tuna salad and cooked sausage stored inside sandwich preparation coolers
not labeled with date. COS: Panna cotta was voluntarily discarded due to previous violation and other food items
were labeled during visit.
x
Print Date: 10/17/2022
Page 2 of 7
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by
a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date
or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days;
or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf
Observation: Food Service Area: Food items including mortadella, ham, cheese cake, milk and creamer stored
inside reach-in cooler under slicer not labeled with date. Food Preparation Area: Food items including lasagna, ,
eggplant parmesan, soups and roasted peppers stored inside coolers above and under food preparation table not
labeled with date. COS: Food items were labeled during visit.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is
served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of
the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written
means. 3-603.11(A) PfPf
No consumer advisory for eggs offered undercooked.
o
2-501.11
Establishment does not have written procedures for employees to follow when responding to
an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do
not address specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Written procedures and training for vomit and diarrhea not available.
o
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 PP
Food Preparation Area: Butane torches stored on shelves with cocoa powder, baking soda and dry
penne pasta above table top stove and toaster oven. COS: Torches were moved to appropriate locations during visit.
x
7-207.11(B)
Medicine necessary for the health of an employee not located to prevent the contamination of
food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP
Food Preparation Area: Bottle of Advil stored with food items in food storage area. COS: Advil was
moved to proper location during inspection.
x
Print Date: 10/17/2022
Page 3 of 7
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before engaging
in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or
single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling
service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or
drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil
and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after
engaging in other activities that contaminate the hands. 2-301.14 PP
Food Processing Area: Food employee did not wash hands before donning gloves. COS: Hands were
washed upon instruction.
x
Print Date: 10/17/2022
Page 1 of 7
7
P
Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable
utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand
contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at
the time it is being added to other food items as an ingredient without cooking/heating the final product to the
required temperature to allow bare hand contact. 3-301.11(B) P
Observation: Food Processing Area: Observed employee touching ice with bare hands while transferring it into a
bowl. COS: Employee was instructed by inspector to wash hands and don gloves before handling ice and discarded
touched ice.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or is
used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Food Processing Area: Hand wash sink blocked with ladle and paper towels. COS: Ladle and towels
were removed from hand sink during inspection.
x
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Food Processing Area: Container of flour and salt shakers not labeled with common names.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food Processing Area: Food employee not wearing effective hair restraint while working with open
food.
o
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the
food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when
used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for
safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food Service Area: Scoop used to dispense ice stored on counter under espresso machine. COS:
Scoop was moved to appropriate location during inspection.
x
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers or
equipment that can be closed. 3-304.12(B)
Food Processing Area: Cup without handles used for dispensing stored inside container of dry penne
pasta. COS: Cup was removed from container during inspection.
x
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Food Processing Area: Hotel pans and containers stored on shelf above three compartment sink not
inverted. Bowls stored on top of oven not inverted. Knives and spatulas stored between shelf and covered plank
above sandwich preparation cooler.
o
4-904.11
Single-service or single-use articles handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so
that only the handles are touched by employees or consumers; or single-service or single-use articles that are
intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or
from an approved dispenser. 4-904.11
Food Service Area: Tin trays stored above toaster oven not inverted. COS: Trays were inverted during
visit.
x
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure,
or water temperature measuring device not maintained in good repair or not accurate within the intended range of
use. 4-502.11(A) and (C)
Food Service Area: Gauge measuring hot water temperature at dish machine in disrepair and
inoperative.
o
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to allow
access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of
space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is
exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow
cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11
Food Processing Area: Three compartment sink and mop sink not sealed to wall.
o
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept intact,
tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept
sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11
Food Service Area: Reach-in coolers displaying cake slices unable to maintain TCS (time/temperature
control for safety) food items at 41 degrees F or below and found with ambient air temperatures between 47 - 50
degrees F. COS: Both reach-in coolers were adjusted and verified during inspection.
x
Print Date: 10/17/2022
Page 4 of 7
46
Pf
Citation Description: Temperature of the wash solution in spray type warewasher that uses hot water to sanitize is
less than 165°F for a stationary rack, single temperature machine; 150°F for a stationary rack, dual temperature
machine or a multitank, conveyor, multitemperature machine; or 160°F for a single tank, conveyor, dual temperature
machine. 4-501.110(A) Pf
Observation: Food Service Area: Water temperature at single tank dish machine using hot water as sanitizer did not
reach 160 degrees F when checked with irreversible registering temperature tape. COS: Dish machine was adjusted
and proper temperature was verified during inspection.
x
4-302.13
Temperature measuring device not provided and readily accessible for frequently measuring
washing and sanitizing temperatures in a manual warewashing operation, or irreversible registering temperature
indicator not provided and readily accessible for measuring the utensil surface temperature in a hot water mechanical
warewashing operation. 4-302.13 Pf
Food Service Area: Appropriate temperature measuring device not available for dish machine using
hot water as sanitizer. COS: Digital dishwasher thermometer was obtained during visit.
x
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Food Processing Area: Sanitizer test kit for quaternary ammonium sanitizer tablets not available. COS:
Sanitizer test strips were provided during inspection.
x
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw
food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before
use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure
the equipment performs its intended function, and at least every 24 hours when used. 4-501.14
Food Processing Area: Buildup of soil and debris inside three compartment sink basins. COS: Three
compartment sink was cleaned during inspection.
x
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other
soil accumulation. 4-601.11(B)
Food Processing Area: Pizza trays found with heavy carbon buildup stored on top of pizza oven.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Food Processing Area: Accumulation of old food debris on bottom of reach-in freezer storing
croissants.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done
during periods when the least amount of food is exposed such as after closing. 6-501.12
Food Service Area: Buildup of old food debris on wall behind deli slicer.
o
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other
possessions. 6-501.110
Food Service Area: Container of employee personal food stored with retail food items inside reach-in
cooler under deli slicer.
o
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Valid 2022 food permit not available at establishment.
o
La Bottega Caffe in Fort Lauderdale: Frequently Asked Questions
- When was La Bottega Caffe in Fort Lauderdale last inspected?
- La Bottega Caffe in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 5, 2025. Inspection type: Focused Inspection.
- How many inspections has La Bottega Caffe in Fort Lauderdale had?
- La Bottega Caffe in Fort Lauderdale has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Bottega Caffe in Fort Lauderdale find?
- La Bottega Caffe in Fort Lauderdale was most recently inspected by FDACS on November 5, 2025 (Focused Inspection).
- Has La Bottega Caffe in Fort Lauderdale had any stop-sale or stop-use orders?
- No, La Bottega Caffe in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at La Bottega Caffe in Fort Lauderdale?
- The most frequently cited FDACS violations at La Bottega Caffe in Fort Lauderdale are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-603.11(A): Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) Pf; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.
- Does La Bottega Caffe in Fort Lauderdale have any repeat violations?
- Yes, La Bottega Caffe in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-603.11(A): Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) Pf; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.
Nearby Establishments to La Bottega Caffe
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with La Bottega Caffe. How we collect and verify this data.