CAFE ROUGE EXPRESS
351 PLAZA DRIVE, Eustis FL 32726 · 4079008205
Last inspected Jul 30, 2026 · 5 visits since October 2023
3 inspections, one direction. The current grade is the worst on record.
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. -operator placed lettuce on top of cooked hamburger with his bare hand
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roll-top reach-in cooler: crab 49F, sliced cheese 49F, raw sausage 45F, mashed potatoes 45F, per operator stored in top of reach-in cooler less than 3 hours -tall reach-in cooler: raw fish 47F and mashed potatoes 47F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -chest freezer gaskets
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions 102F
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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. -operator placed lettuce on top of cooked hamburger with his bare hand
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -operator handled cash money with gloved hands then touched raw ground beef patties with the same gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roll-top reach-in cooler: crab 49F, sliced cheese 49F, raw sausage 45F, mashed potatoes 45F, per operator stored in top of reach-in cooler less than 3 hours -tall reach-in cooler: raw fish 47F and mashed potatoes 47F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fries 101F-128F, per operator stored on top of stove less than 3 hours, operator chose to cool fries, placed in reach-in cooler
No running water for entire establishment. -operator purchased temporary event handwashing equipment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -operator wearing watch while preparing food
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -chest freezer gaskets
Nothing was found. The inspector recorded no violations at all.
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. Raw shrimp 47F, operator iced to rapid chill
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.