CORNER CAFE
801 JAMES LEE RD, Fort Walton Beach FL 32547 · 8508030263
Last inspected May 27, 2026 · 7 visits since October 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- potato salad 46F, cut melon 40Fm chicken salad 57F, tuna salad 46F, sliced tomato 47F ( 10:30-1:30) ( ambient 44F). Make bar- boiled egg 56F, shredded cheese 54F, house pimento 51Fm quartered tomatoes 50F, cooked chicken 69F ( 10:30-1:30) ( ambient 60F ).
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2020055933 | Sep 18, 2020 | May 25, 2021 | $320 |
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- potato salad 46F, cut melon 40Fm chicken salad 57F, tuna salad 46F, sliced tomato 47F ( 10:30-1:30) ( ambient 44F). Make bar- boiled egg 56F, shredded cheese 54F, house pimento 51Fm quartered tomatoes 50F, cooked chicken 69F ( 10:30-1:30) ( ambient 60F ).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Bridget Spolski- 2-28-21- expired 2-28-26.
Handwash sink not accessible for employee use at all times. In outside storage hand sink blocked with plastic bin.
Handwash sink used for purposes other than handwashing. Knives and dough cutter stored in sink next to 3 compartment sink. Knives were removed from sink.
No paper towels or mechanical hand drying device provided at handwash sink in outside storage next to ice machine.
Equipment in poor repair. Make bar ambient 44F, make bar ambient 60F. Make bar- potato salad 46F, cut melon 40Fm chicken salad 57F, tuna salad 46F, sliced tomato 47F ( 10:30-1:30) ( ambient 44F). Make bar- boiled egg 56F, shredded cheese 54F, house pimento 51Fm quartered tomatoes 50F, cooked chicken 69F ( 10:30-1:30) ( ambient 60F ). Do not use equipment until repaired or able to hold food at 41F or less.
No conspicuously located ambient air temperature thermometer in multiple cold holding units- make bars &up right reach in coolers.
Water draining onto floor surface from hand wash sink in outside storage when water is turned on.
Nothing was found. The inspector recorded no violations at all.
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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled: Employee went outside while wearing gloves, came back in wearing the gloves, closed the door, and went back to the serving line with removing her gloves and washing her hands. Owner/Operator gave corrective feedback. Employee washed hands.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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: Establishment has three employees other than the owner. One employee's food service training certificate is expired and the other two have been working less than 60 days.
Nothing was found. The inspector recorded no violations at all.
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.