CORNERSTONE CAFE
8194 E US HWY 90, Lee FL 32059 · 850-971-5199
Last inspected May 1, 2026 · 6 visits since January 2024
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knives.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. 10 ppm.
Handwash sink used for purposes other than handwashing. Storing multiple items. Items removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 62°, cut lettuce 55° less than 4 hours per operator. Put in walk-in cooler. Items were on salad bar.
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. Salad bar not keeping foods at 41° or below.
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. Cut lettuce 61°F, ranch 56°F, Less than 4 hours per operator, Iced during inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knives.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli casserole at 45°F Less than 4 hours per operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on in prep area.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat foods, Properly stored during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 50°, less than 4 hours per operator, Iced during inspection.
Stored food not covered. Pan of rice in walk-in cooler. Covered during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad at 50°, cut lettuce at 53°, less than 4 hours per operator, discarded by operator.
Handwash sink used for purposes other than handwashing. Storing saucer. Saucer removed.
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.