CYPRESS CAFE INC
357 CYPRESS DR STE 14, Tequesta FL 33469 · 561-743-0068
Last inspected Mar 19, 2026 · 9 visits since November 2023
APR 24
OCT 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Cook divided cheese with bare hands. Cook put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063521 | Jul 30, 2025 | Sep 18, 2025 | $200 |
| 2--2018000585 | Dec 18, 2017 | Feb 15, 2018 | $300 |
| 2--2017019632 | Apr 13, 2017 | May 18, 2017 | $400 |
Inspection history
9 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2025
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw sausage links over corned beef hash at flip top cooler. Pooled raw shell eggs over hash browns at walk in cooler. Fully cooked Kielbasa, raw pork chops and raw ground beef in same container at walk in cooler. Educated operator on proper storage procedures.
Toxic substance/chemical improperly stored. Observed Aerosol deodorant over pancake mix at dry storage shelf by back door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and coffee mug on shelf next to and over condiments at dry storage shelf by cook line.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding); pork chops (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all tcs products.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and oil residue by triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen by triple sink. Educated operator on proper use and storage of wiping cloths
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties over raw fish at cook line flip top cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding); pork chops (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all tcs products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at dish area. Operator labeled properly.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and oil residue by triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen by triple sink. Educated operator on proper use and storage of wiping cloths
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef and fully cooked sausage in same container at walk in cooler, raw steak over cooked corn not in commercial packaging at reach in freezer. Operator stored all products properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked macaroni (102F - Cooling) at 9:14; cooling since 9:00 - 101F at 9:42 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to spread out cooked macaroni in a shallow pan and place in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Observed kink in hose for quaternary sanitizer. Advised operator to add quaternary solution manually or use chlorine sanitizer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef steak fritters not in commercial packaging over French fries at reach in freezer. Educated operator on proper storage procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (45F - Cold Holding) - rechecked 44F; shredded cheese (45F - Cold Holding) - rechecked 44F; butter (45F - Cold Holding) - rechecked 44F; chicken wings (44F - Cold Holding) - rechecked 43F; chicken vegetable soup (44F - Cold Holding) - rechecked 43F Per operator, it prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to plates by cook line.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
1 Shell egg in use with broken shell on cook line.See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 50°F left out for less than 2 hours on cook line. Cook iced fish down.
Handwash sink not accessible for employee use at all times sanitizer container stored in sink. Operator removed.
Bowl or other container with no handle used to dispense oatmeal in dry storage area. Cook removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday. See stop sale.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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. Cook divided cheese with bare hands. Cook put gloves on.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dispenser line is kinked. Operator set up sink manually 200ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Cook reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44°F-54°F stacked to high in flip top cooler at cook line. Filled up less than 2 hours ago. Cook divided in smaller portions.
Soap dispenser at handwash sink not working/unable to dispense soap next to cook line. Operator repaired dispenser.
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.