CAFE EVERGREEN
801 TAMIAMI TRL S, Nokomis FL 34275 · 941 412 4334
Last inspected Apr 8, 2026 · 7 visits since September 2023
JAN 24
AUG 24
FEB 25
OCT 25
APR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw tuna and raw shrimp in reach-in cooler beside cook line. The Chef moved the raw steak on bottom shelf in reach-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw tuna and raw shrimp in reach-in cooler beside cook line. The Chef moved the raw steak on bottom shelf in reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The Chef removed open drink from prep table.
Equipment in poor repair. Observed walk-in cooler and reach-in cooler beside cook line gasket torn.
Floor tiles missing and/or in disrepair.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (51F - Cold Holding); sliced cheese (52F - Cold Holding) at the end of the cook line. The operator stated the potentially hazardous foods have been held for approximately 1 hour. The operator was emailed a time as public health control form.
Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in 94F standing water on the cook line. The operator removed the utensils from the standing water.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 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. Observed an employee touch bread that was ready to eat with bare hands. Educated the employee on proper glove wearing protocols.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked brisket in the walk in cooler. The operator properly stored the cooked brisket.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Employee food in a food preparation or other restricted area. Observed an employee cup of soup stored on a shelf above clean lids near the dishmachine. The operator discarded the cup of soup.
Food stored on floor. Observed a bag of unwashed carrots stored on the floor of the walk in cooler. The operator properly stored the carrots.
In-use utensils stored in sanitizer between uses on the cook line. The operator properly stored the utensils.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked corned beef (45F - Cooling) in the walk in cooler. The operator stated the corned beef was cooked cook the day prior. The operator discarded the corned beef.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked corned beef (45F - Cooling) in the walk in cooler. The operator stated the corned beef was cooked the day prior. The operator discarded the corned beef.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over canned lemonade in the walk in cooler. The operator properly stored the lemonade.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed vegan meatloaf missing the date mark for when removed from the freezer for thawing. The operator placed a correct date mark on the meatloaf.
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.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for feta in the reach in cooler. Observed a plastic cup used as a scoop for watermelon in the stand up reach in cooler behind the bar area. The operator removed the scoops.
Ceiling not smooth, nonabsorbent and easily cleanable in the food preparation behind the cook line.
Missing drain plug at dumpster.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in the food preparation area.
Dumpster not on proper pad/nonabsorbent surface.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 73F standing water. The operator placed the container on the flat top grill to heat the water to a minimum of 135F.
Lime build-up in the top interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees behind the front counter and in the preparation area.
Sep 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in the preparation area.
Interior of ice machine soiled with rust.
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding); raw shrimp (51F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding). The operator stated the above foods have been held for approximately 2.5 hours. The operator placed the above foods in the walk in cooler.
Spray bottle containing toxic substance not labeled in the chemical storage area. The operator labeled the spray bottle.
Ceiling not smooth, nonabsorbent and easily cleanable in the preparation area.
Ceiling tile missing above the dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee beverages stored near clean equipment at the wait station. The operator discarded the beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a rack near clean equipment. The operator properly stored the keys.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop for sugar stored on a soiled container lid in the storage area. The operator removed the scoop for sanitization.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cooked quinoa not stored above the food. The operator properly stored the scoop handle.
Interior of ice machine soiled with rust.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near food on the cook line. The operator properly stored the sanitizer bucket.
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.