CAFE
5000 US HWY 1 NORTH, Saint Augustine FL 32095 · 904-810-4352
Last inspected May 7, 2026 · 6 visits since September 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Premade sandwiches on the cook line in the steam table, egg sandwich (109F - Hot Holding). Discussed with operator switching the product to existing time plan moving forward, operator states normally discarded before the 4 hour time frame.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing in walk-in cooler in reduced oxygen package. Person in charge opened fish and removed them from their reduced oxygen packaging.
Floor soiled/has accumulation of debris. Observed floor on front counter soiled with food debris. Person in charge had employee sweep during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 2 rusted cans of chick peas in back dry storage room. 2 dented cans of tomato paste on prep table inside kitchen.
Toxic substance/chemical improperly stored. Spray bottle of oven cleaner stored with to go trays under front buffet counter, bottle moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary ammonium test strips.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Raw fruits/vegetables not washed prior to preparation. Lettuce cut before washing. Manager intervened.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Per manager the dish machine is broken and will be replaced in several months. A triple sink with quaternary ammonium is currently set up reading 300ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (58F - Cold Holding) in ice bath in reach in cooler across from the buffet line, per manager eggs have been used for less then a couple of hours. individual butter (53F - Cold Holding) in shallow pan sitting on top of cold plate in buffet area, per manager butters where placed out less then 2 hours prior. Discussed with manager about placing both items on time control.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Premade sandwiches on the cook line in the steam table, egg sandwich (109F - Hot Holding). Discussed with operator switching the product to existing time plan moving forward, operator states normally discarded before the 4 hour time frame.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of tuna fish portioned into plastic container from the previous day missing product date marking. Operator date labeled the container.
Food stored on floor. In the dry storage area, box of soda syrup stored on the floor. Operator relocated the soda syrup box.
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.