FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN
36 GRANADA ST, Saint Augustine FL 32084 · 904-481-8118
Last inspected Apr 8, 2026 · 8 visits since April 2025
APR 25
JUL 25
APR 26
▲ GETTING WORSE
3 inspections trending down, 35 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted rice noodles (68F - Cold Holding) on cook line. Person in charge added ice to water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Observed employee cutting beats for salad use without gloves. Employee was using hand mandolin and did not want to use gloves fear of slipping. Discussed AOP with operator. Employee is in a very niche side kitchen and AOP would not be for main kitchen. Provided paper work to person in charge. No visible contamination observed on beats and employees hands were clean, cut free, jewelry free.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich reach in cooler: deli meat and cheese pre make (54F - Cold Holding); cut tomatoes (48F - Cold Holding) person in charge placed in walk-in cooler to cool. Product in reach in cooler for less than four hours. Flip-top cooler left open during lunch rush.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shell stock tags in food container not in any particular order.
Clam/mussel/oyster tags not marked with last date served. Observed some shell stock tags missing last date sold.
Show the remaining 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen cook line heavily soiled with food stains
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent irreversible measuring device for high temp dish machine at bar.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen poultry, pork, steak with improper labeling. Operator has submitted their HACCP and is awaiting Divisional approval.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed large stock pots stored on floor in kitchen. Person in charge placed on racks larger than 6inches off floor.
Food stored on floor. Observed four cases of food on floor in walk-in cooler.
Ice scoop handle in contact with ice. Observed ice scoop handle at bar in ice person in charge removed from ice. Observed ice trays in drink ice, no visible contamination in ice. Person in charge removed ice trays from ice.
In-use ice utensil stored on soiled surface between uses. Observed ice paddle sitting in dirty ice machine surface. Person in charge had ice paddle placed in ware washing and placed a food pan on ice machine for paddle.
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.
Oct 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.
Sep 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.
Jul 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine not sanitized due to machine not reaching minimum required temperature. Person in charge placed dishes in quat sanitizer at 200ppm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temp dish machine reading 156F, 157F after multiple cycles.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed drink ice at main bar contaminated with unknown black flakes. Bartended started disposing of ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted rice noodles (68F - Cold Holding) on cook line. Person in charge added ice to water.
Clam/mussel/oyster tags not marked with last date served. Observed multiple shell stock tags missing last date sold.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed pork rolls and pork chops non continuously cooked per person in charges description of procedures. Provided and discussed written procedures for non continuous cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has not independent way to measure high temp sanitizing dish machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.
Covered waste receptacle not provided in women's bathroom. Observed left women's restroom in hallway missing covered waste receptacle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface on cook line. Person in charge removed employee drink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 47F water. Person in charge dumped water and placed scoop in dry container.
No handwashing sign provided at a hand sink used by food employees. Observed left bathroom in hallway missing hand washing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets on reach in coolers soiled with food debris. Observed refrigeration unit gaskets at bakery soiled with food debris
Apr 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.