CITY HALL CAFE
88511 OVERSEAS HWY, Tavernier FL 33070 · (305)852-3354
Last inspected Jul 31, 2026 · 10 visits since August 2023
JUL 24
DEC 24
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,020
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026033282 | Mar 31, 2026 | Jun 23, 2026 | $160 |
| 1--2022008375 | Jan 11, 2022 | Mar 25, 2022 | $700 |
| 1--2020021906 | Mar 11, 2020 | Aug 21, 2020 | $160 |
Inspection history
10 visits, newest first
Jul 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); pasta salad (47*F - Cold Holding); tuna salad (48*F - Cold Holding); ham (45*F - Cold Holding) poultry @50F, poultry @60F All beef and poultry relocated to the freezer.
Accumulation of lime scale on the inside of the dishmachine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit across from grill and the small lift lift lid unit are not cold holding at 41 or below. Thermostat was turned to lower temperature
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in low boy unit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); pasta salad (47*F - Cold Holding); tuna salad (48*F - Cold Holding); ham (45*F - Cold Holding) poultry @50F, poultry @60F All beef and poultry relocated to the freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of lime scale on the inside of the dishmachine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit across from grill and the small lift lift lid unit are not cold holding at 41 or below. Thermostat was turned to lower temperature
Unprotected ice machine in a customer/nonsecure area.
Wiping cloth sanitizing solution stored on the floor.
Mar 31, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guerrmo Gerardo
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F Water for utensils was put over flame to reheat
Dec 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 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.
Manager or person in charge lacking proof of food manager certification.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guerrmo Gerardo
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F Water for utensils was put over flame to reheat
Time/temperature control for safety food thawed in an improper manner. Chicken Thawing in triple without running water.
Wiping cloth sanitizing solution stored on the floor.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (42F - Cold Holding); chicken salad (44*F - Cold Holding); chic peas (44F - Cold Holding);; Poultry (48*F - Cold Holding) The RIC lids were closed to help cool down items in the top of counters Ice was added to chicken and fish in reaching cooler
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on equipment door handle between uses.
Open dumpster lid.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Cooked chicken @90F
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 119F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy cooler gadgets are soiled.
Single-service white plastic forks knives and spoons not stored inverted or protected from contamination.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use ice scoop stored on soiled surface between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line Reach in cooler gaskets are soiled
Wall soiled with accumulated grease, food debris, and/or dust. Behind fan at dish washer
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry (84*F - Hot Holding); Poultry (81*F - Hot Holding); cooked and sitting on top steam warmer in containers
No paper towels or mechanical hand drying device provided at handwash sink in bathroom used by employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Time/temperature control for safety food thawed in an improper manner. Meatball thawing in sink 40 F
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200ppm chlorine diluted to 100 ppm chlorine
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Commercially processed reduced oxygen packaged fish, tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Single-service articles, plastic forks, at wait station not stored inverted or protected from contamination.
Wiping cloth sanitizing solution stored on the floor.
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.