CAFE CAIRANO
425 W TOWN PLACE STE 108, Saint Augustine FL 32092
Last inspected Feb 2, 2026 · 12 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 24
MAR 25
AUG 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. coleslaw dated 2/20 in standing reach in cooler across from triple sink in back of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024065231 | Aug 7, 2024 | Jan 14, 2025 | $200 |
Inspection history
12 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs with gloved hands then changed gloves and continued to handle other food and milk container without washing hands between glove changes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise sauce (48F - Cold Holding); mixed shredded cheese (48F - Cold Holding) sitting out on cutting board of flip top reach in cooler across from grill in kitchen, per employee both items have been taken out of cooler no more than 30 minutes, both items,s put back in reach in cooler.
Handwash sink used for purposes other than handwashing. Hand wash station closest to cook line has strainer in sink and used as dump sink.
Dead roaches on premises. 1 dead roach behind reach in freezer chest in back of kitchen by triple sink. Employee cleaned up and discarded roach.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and vape with clean plates and to go containers on prep table by grill. Employee purse with clean plastic containers over triple sink.
Floor soiled/has accumulation of debris. Build up of debris and grease under triple sink and equipment on cook line.
No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink.
Objectionable odors in bathroom or other areas of the establishment. In women's bathroom.
Nov 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, drink, and phone on prep table with clean dishes next to steam well on cook line, all items removed.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shell eggs stored over bottle of margarine in standing reach in cooler near back door to kitchen.
Handwash sink not accessible for employee use at all times. Large bottle of soap in hand wash station by triple sink.
Handwash sink used for purposes other than handwashing. Hand wash station on make line by reach in cooler used as dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by soda machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans, pots, and lids on rack in back of kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking wearing watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard around flat top grill and side of range on cook line. Gaskets of reach in coolers throughout kitchen.
Objectionable odors in bathroom or other areas of the establishment. In women's bathroom.
Standing water in bottom of reach-in-cooler. In flip top reach in cooler next to hand wash station on make line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges, tomatoes, and berries stored over bread, pancake mix, and other bottles of sauce in bottom section of reach in cooler across from cook line.
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control.
No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed.
May 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control.
No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. coleslaw dated 2/20 in standing reach in cooler across from triple sink in back of kitchen.
Evidence of mop/cleaning wastewater dumped onto ground. Mop bucket outside and underneath bucket looks like mop water has been dumped onto bare ground.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control.
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash station at front counter across from front counter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station by triple sink.
No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler across from triple sink in back of kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over hollandaise sauce in standing reach in cooler by back door to kitchen.
Water leaking from pipe and/or faucet/handle. Water leaking from missing end cap at hand wash station by triple sink. From pipe under sink in men's bathroom, pipe fixed.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee on cook line handled raw smoke salmon with gloved hands then switched gloves and continued to handle clean containers and plates without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (48F - Cold Holding) in standing reach in cooler with glass doors in kitchen, per employees doors have been consistently open for less then 1 hour. diced tomatoes (48F - Cold Holding) in top section flip top of reach in cooler on make line, per employee lid has been left open for less then 1 hour, lid closed.
Toxic substance/chemical improperly stored. Lime-a-way stored with paper towels in dish area. Spray bottle of air fresher with paper towels under hand wash station on cook line. Bottle of Clorox, spray deodorant, and soap stored with paper towels under hand wash station in women's bathroom. All chemicals moved.
Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand wash sink next to reach in cooler on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penna pasta in flip top reach in cooler on make line, employee discarded.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to triple sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and oranges over buns in standing reach in cooler on make line. Unwashed blueberries and strawberries over liquid eggs whites in flip top reach in cooler on make line.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection.
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (58F - Cold Holding) sitting out on reach in cooler on make line, per manager batter had been taken out less then 30 minutes prior, batter placed back in reach in cooler, discussed with manager about holding batter on time control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in standing reach in cooler near back door to kitchen, per manager milk was opened two days prior.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the Irish, classic, and California eggs Benedict are not identified as undercooked. Mediterranean avocado toast with smoked salmon. Also there is no asterisk next to the consumer advisory leading to items identified as containing raw animal products.
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. 1 employee on site that does not have food handler training and was hired approximately 1 month ago does not have proof, employee sign reporting agreement.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee certification is a photocopy.
Current Hotel and Restaurant license not displayed.
No copy of latest inspection report available.
Aug 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell eggs over cooked chicken. Operator relocated the cooked chicken to the top shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the main cook line, eggs and butter held on time as public health control with no product time marking. Operator placed time mark on the containers.
Toxic substance/chemical improperly stored. Chemical spray bottle of febreeze on the back side of the main cook line reach in cooler. Operator relocated the chemical spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the cook line have build up of food residue staining.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or test kit available for the high temperature dishmachine.
Bowl or other container with no handle used to dispense food. In the bulk sugar container plastic bowl used as a scoop with no handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the dry storage area by the rear exterior door has build up of dust around the ceiling vent.
Current Hotel and Restaurant license not displayed. At time of inspection current license available expired 06/01/2023.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food/drinks stored over food/drinks to be served to customers. Operator relocated the personal items.
Equipment in poor repair. Flip top reach in cooler on the cook line has torn door gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler and standup reach in cooler in the prep area have build up of mold like substance in the door gaskets.
Single-service articles improperly stored. Single service plastic carry out containers stored on the floor at the front hand wash sink, operator relocated the single service containers.
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.