BEVS BURGER CAFE
18732 N US HWY 441, High Springs FL 32643 · 386 454 9434
Last inspected Apr 1, 2026 · 7 visits since August 2023
JAN 24
AUG 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Spray hose at dish sink lower than flood rim of sink. In Three compartment sink in back area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding) item sitting by/under hot cooling potatoes, manager moved potatoes to walk in cooler to cool down away from cold holding foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea spouts soiled with debris build up. Interior sides of ice machine behind front counter. Interior reach in freezer on cooks line soiled with food crumbs. Interior microwave soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled by air vent in front of walk in cooler door. Air vents in back prep area soiled with dust.
Show the remaining 6 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf in reach in cooler over food to be sold to the public, manager moved drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cake on top of butter case in walk in cooler, manager moved below food to be sold to the public.
Equipment and utensils not properly air-dried - wet nesting. Metal containers stacked with water droplets on back rack, manager placed containers on the sides to avoid wet nesting.
Standing water in bottom of reach-in-cooler. In reach in cooler across from stream table.
Unnecessary items/unused equipment on the premises. Discarded fryer outside back door.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cooks line, manager placed on shelf.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken 8/22 and baked beans 8/18.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (49F - Cold Holding); sausage link (51F - Cold Holding); beef (50F - Cold Holding); chicken (51F - Cold Holding); cheese (51F - Cold Holding) items in reach in cooler drawers on cooks line under grill, employee stated cooler was cold this morning, he placed ice on all food items to rapidly chill to below 41F. Retemped some items at 45-48F.
Toxic substance/chemical improperly stored. Bottle of soap next to cheese on cooks line,employee moved soap. Can of bug spray on shelf over clean pots in back prep area, employee moved items.
Food-contact surface soiled with food debris, mold-like substance or slime. Diet Mountain Dew and pink lemonade nozzle on drink machine in 2nd dining room. Interior of the raw reach in cooler.
Ceiling tile missing. In kitchen by swinging door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean pots in back prep area, employee moved drink.
Floor area(s) covered with standing water. In front out reach in cooler and walk in cooler.
Food stored on floor. Box of bread on floor in walk in freezer, operator placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled on cooks line. Walk in cooler door jam soiled. Clean dish rack is soiled. Dry storage shelf soiled in back storage.
Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Kid cup lids under soap dispenser in 2nd server dining area, employee moved lids.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 can of black eyed peas on dry storage shelf.
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. 0ppm, operator pushed the line deeper into the liquid and primed line, retested at 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line cracked raw shell eggs then put on gloves to continue cooking foods and plating foods.
Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter made with raw shell eggs over tomatoes in reach in cooler on cooks line, manager moved batter to the bottom.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ribs cooked on 3/5 in walk in cooler, see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained on battering reach in cooler. -Interior deflector plates of both ice machines. -Mountain Dew and diet Mountain Dew drink dispensing nozzles soiled on drink machine in 2nd dining room.
Handwash sink used for purposes other than handwashing. Ice inside Handwash sink in back prep area, after washing hands ice was melted away. Spatula in Handwash sink on cooks line, manager removed spatula.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 12/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line, employee placed drink on the bottom shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between oven and prep table in the back prep area, employee moved knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt container in back prep area the handle directly in food.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior reach in freezer on cooks line. -Table top hot holding box the wheels are soiled. -Dry storage shelf in the back prep area.
Unnecessary items/unused equipment on the premises. Extra plastic crates stacked up outside back door.
Working containers of food removed from original container not identified by common name. Container in back server station no label, operator stated it was sugar.
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in walk in cooler. French toast batter made with raw shell eggs on shelf above mustard and ketchup bottles in reach in cooler on cooks line. Manager moved all raw to the bottom.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baby back ribs cooked 8/7 and 8/15.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham/turkey (46F - Cold Holding) item in top portion of flip top cooler on cooks line, other items were 41F or below, ice was added to item.
Handwash sink used for purposes other than handwashing. Whisk inside Handwash sink on cooks line, employee moved whisk.
Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.
Floor soiled/has accumulation of debris. Under cooking equipment in cooks line and in walk in cooler. -Ceiling soiled in the back area. -Wall soiled over dish machine area.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
Light shield damaged/in disrepair. Over dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled. Table top hot box wheels. Fan guard in walk in cooler. Shelves in walk in cooler. Interior reach in freezer on cooks line.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs changed gloves with no hand wash, inspector stopped and explained proper handwashing. He washed his hands and then changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg French toast batter on shelf above cut tomatoes in reach in cooler on cooks line, employee placed batter on the bottom.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket in prep area over 500ppm, employee added water 300ppm.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table. Drink on top of seasoning container in prep area. Employee moved drink on the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of bagged bread on cooks line. Jackets and shirts on dry storage shelf in back kitchen.
Equipment and utensils not properly air-dried - wet nesting. Large plastic container on shelf in back area.
Floor soiled/has accumulation of debris. Inside walk in cooler.
Food stored on floor. Canned food on floor under back storage table.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the gasket is soiled. Back part of fryers. Hood filters starting to accumulate debris above fryers. Shelf holding hot box on cooks line the shelf is soiled. Walk in cooler fan guard. Walk in cooler food shelves.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Reach in cooler outside of walk in cooler. Reach in cooler on cooks line.
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked toast with bare hands no gloves served to customer, spoke to employee about using a utensil.
Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over cooked potatoes in reach in cooler on cooks line, employee moved eggs to the bottom.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 8 pieces of cooked chicken in walk in cooler dated 8/14. One can of Lima beans dented stored under oven.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep room and the wall soiled on cooks line. Floor soiled under back storage shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf above back prep table. Beverage inside the top part of reach in cooler on cooks line, employee moved drink.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
Food stored on floor. Multiple items on floor in walk in freezer and walk in cooler. Canned chili on floor under oven.
In-use tongs stored on equipment door handle between uses. Hanging on grills front handle, employees had moved tong to the top of grill.
No handwashing sign provided at a hand sink used by food employees. Inside womens restroom and Handwash sink at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes under table top hot box soiled. Prep table on cooks line the bottom shelf is soiled. Can opener attachment.
Open dumpster lid.
Single-service articles improperly stored. Togo boxes on floor in outside shed.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line and raw reach in cooler outside of walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.