CAFE772 FP
3304 ORANGE AVE, Fort Pierce FL 34952 · 5613710926
Last inspected Apr 6, 2026 · 7 visits since November 2023
MAR 24
DEC 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded beef made yesterday cooling over night 50F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken portioned over raw steak in white reach in freezer. Education provided and moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 4/3. Employee corrected.
Handwash sink used for purposes other than handwashing. Cook filled up container in hand washing sink. Education provided via translate by employee.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen sinks. Employee provided.
Show the remaining 2 findings ▾
Time/temperature control for safety food thawed in an improper manner. Thawing seafood still frozen ambient on top of oven. Education provided. Employee placed in reach in cooler.
Wood food-contact surface not properly sealed. Storage.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs over ready to eat cooked beef. Emailed safe storage to operators.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs with broken/ cracked shell found in cold make cooler across from grill. Employee removed and education provided.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter under lamp croquettes 112-124F hot holding, potatoes ball 126F hot holding. Advised to rapid reheat. Rechecked 168F, 174F.
No paper towels or mechanical hand drying device provided at handwash sink. 2 sinks in kitchen.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Gallon of Milk that was frozen, then thawed opened yesterday per cook. Inspector provided education and placed yesterday date mark on bottle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made on Monday found in walk in cooler.
Cardboard used to line nonfood-contact shelves. In kitchen lining song service items. Provided alternatives. Employee lined with foil. Please remember to keep foil intake.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils On ware washing dry shelf in white plastic containers. Informed cook.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee/ cook cell phone on prep table. Employee removed.
No Heimlich maneuver/choking sign posted. Emailed and provided printed copy. Posted.
Open dumpster lid. In a shared plaza.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker sliced open on top of slice cheeses. Employee voluntarily discarded.
Wet mop not stored in a manner to allow the mop to dry.
Wood food-contact surface not properly sealed. Dry food storage.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they have on site is only for cleaning floors walls and non food contact services NOT MEANT FOR SANITIZING DISHES
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Interior of microwave heavily rusted
Single-service tens stored on the floor at front line and in kitchen
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority9 Intermediate9 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded beef made 4-23 found at 50
Employee failed to wash hands before putting on gloves to initiate a task working with food. Informed employee about washing hands prior to putting on gloves.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they have on site is only for cleaning floors walls and non food contact services NOT MEANT FOR SANITIZING DISHES
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler cases of raw shell eggs over cooked sliced pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook has changed several tasks, from leaving cook line to getting items out of coolers and freezer wearing gloves each time.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded beef made yesterday cooling over night 50F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shredded beef was cooling in deep metal pan covered.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food 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.
No soap provided at handwash sinks in kitchen
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided at the time of inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced pork dated 4-15 owner states it was pulled from freezer 2 days ago.
Spray bottle containing toxic substance not labeled. Bleach
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine
Ceiling tile missing.
Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice scoop handle in contact with ice.
Interior of microwave heavily rusted
No handwashing sign provided at a hand sink used by food employees. Cook line
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service tens stored on the floor at front line and in kitchen
Unwrapped single-service utensils not presented so that only the handles are touched. Forks and knives at the front counter
Working containers of food removed from original container not identified by common name. Bulk containers
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class
Dec 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wood food-contact surface not properly sealed. In not sealed storage area
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No soap at front hand wash sink. No paper towels at sink by 3 sinks.
No probe thermometer provided to measure temperature of food products. Inform Manager.
Buildup of food debris/soil residue on equipment door handles. Multiple handles of coolers and reach in freezer.
Cutting board has cut marks and is no longer cleanable.Small wood cut board. Informed Manager. Cutting board was removed and discarded.
Employee with no hair restraint while engaging in food preparation. Cook in kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment not used properly. Provide documentation.
Floor soiled/has accumulation of debris. Floor under cooks line and under equipment.
Mop sink soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt. The floor fan is heavily soiled.
Open dumpster lid.
Outer openings not protected with self-closing doors. Front door left open, observed one fly in dining room. Informed Manager.
Utensils/ Knifes stored on hand sink. Knife stored on prep table
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wiping cloths on counters
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves but not wash hand.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The cutting board and knives were washed but not sanitized at time. Informed employees.
Buildup of food debris/soil residue on equipment door handles. Debris on multiple reach in coolers and white freezer.
Cutting board has cut marks and is no longer cleanable. Red cutting Board and white cutting board on line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated employees on Manual Dishwashing Procedures and provide document.
Nonfood-contact surface soiled with grease, food debris, on wall by front fire extinguisher and by kitchen hot table.Two floor fans soiled with dirt.
Stored food not covered. Pork ribs in reach in cooler. Sliced ham in reach in cooler. Informed employees.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on counters.
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.