KAFE KOKOPELLI THE CITRUS ROOM
37940 LIVE OAK AVE, Dade City FL 33523 · 352-523-0055
Last inspected Mar 4, 2026 · 16 visits since August 2023
SEP 24
FEB 25
MAY 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A 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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025011191 | Feb 6, 2025 | Mar 25, 2025 | $400 |
Inspection history
16 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris. Observed on can opener blade, operator placed in dish area for cleaning and it was cleaned.
Floor soiled/has accumulation of debris. Observed under fryers.
Nonfood-contact surface soiled with grease, and food debris. Observed on sides of equipment on cook line.
Aug 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Operator took Can opener blade soiled with food debris to dishwasher to be washed rinsed and sanitized.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed pizza knife from top of paper towel dispenser soiled with dust and took to dishwasher to be washed rinsed and sanitized.
Open dumpster lid. Employee closed lid during inspection.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seared ahi tuna stored over ready-to-eat sauce and whipped cream in reach-in cooler near steam table for soups. Operator corrected.
Rodent activity present as evidenced by rodent droppings found. - 30 rodent droppings on floor underneath bag in the box soda station storage area in rear of kitchen. - 3 rodent droppings on floor under steps in dry storage room in back of kitchen. - 25 rodent droppings on floor underneath equipment storage rack off dry storage room in rear of kitchen. - 16 rodent droppings in rear storage room for unused equipment near the citrus room back kitchen entrance. - 8 rodent droppings in bar underneath counter near dish machine and near ice bin.
Ceiling/ceiling tile shows damage or is in disrepair in dry storage room in back of kitchen. Discussed with operator. Floor soiled/has accumulation of debris in bar area and dry storage room.
Sep 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and touched clean dishes. Discussed the importance of proper handwashing.
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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils.
Utility lines are unnecessarily exposed. Pipe running down interior brick wall in dining area originating from outside. Black mold like substance present in area, moisture present. Operator stated he will have a plumber come out to assess.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled. Discussed the importance of of labeling food removed from its original container container
Sep 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 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. Dishwasher in both bar area and main kitchen were 0ppm and were corrected to 50 ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and touched clean dishes. Discussed the importance of proper handwashing.
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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils.
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed mushrooms. Operator moved mushrooms to gain compliance
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale..
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.. See Stop Sale
Food stored on floor. Dry storage- bag in box beverage concentrate Walk in freezer- cheese Operator moved food from the floor.
Utility lines are unnecessarily exposed. Pipe running down interior brick wall in dining area originating from outside. Black mold like substance present in area, moisture present. Operator stated he will have a plumber come out to assess.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled. Discussed the importance of of labeling food removed from its original container container
Jun 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains.
Apr 11, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment added prep tables to dry storage room with no plan review. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients.
Cove molding at floor/wall juncture broken/missing. Dish room area
Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains.
Apr 10, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold.Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice.
Establishment added prep tables to dry storage room with no plan review. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients.
Cove molding at floor/wall juncture broken/missing. Dish room area
Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains.
Apr 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 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. Chlorine 0ppm, corrected to 50ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving Salmon that has not been smoked, served less than well done, no parasite destruction. Operator obtained proof of parasite destruction during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold.Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice.
Establishment added prep tables to dry storage room with no plan review. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients.
Cove molding at floor/wall juncture broken/missing. Dish room area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees clothing and back pack stored on shelf containing food. Employee clothing removed.
Food stored on floor. Dry Storage-Corn starch, mesh bag of onions, bag in box beverages, all purpose flour. Freezer- multiple food items stored on pans under shelving in walk in freezer. Discussed the need to keep all foods a minimum of 6" off the floor.
Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water. Operator removed scoop from standing water.
Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water in prep sink. Fish still partially frozen.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container with common name.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees are copies of safe staff certificates
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 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, operator changed sanitizer jug,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad Staion cooler - blue cheese (51F - Cold Holding); goat cheese (51F - Cold Holding); Boursin cheese (61F - Cold Holding); ahi tuna (55F - Cold Holding); operator discarded, Last temperature check unknown, boiled eggs (45F - Cold Holding); house made blue cheese dressing (52F - Cold Holding); cubbed mozzarella cheese (45F - Cold Holding); guierre slices (46F - Cold Holding)operator will move unneeded foods to walk in cooler and monitor.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in bar -> 400 ppm corrected to 200 ppm
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. On prep table at salad station, and on cook line, moved to shelf. Corrected to 200ppm
No soap provided at handwash sink. In salad prep area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees are copies of safe staff certificates
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table in at salad station prep, moved to bottom shelf 2 on cook line over food
Employee eating in a food preparation or other restricted area. Cook eating on cook line, discussed with manager on duty
Employee personal food not properly identified and segregated from food to be served to the public. In 2 door cooler at wait station in dining room, yogurt, juices, not labeled or segregated
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line, oven in back kitchen
Standing water in bottom of reach-in-cooler. In 3 door salad prep cooler
Wet wiping cloth not stored in sanitizing solution between uses. On cook line- too many towels in bucket, not in solution.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gasket of single door lift top on cook line
Sep 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface stained. Cutting board at lift top
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machines moved to other side of kitchen, smoker added, washer and dryer next to ice machines. Plans are fro 2005
Equipment in poor repair. Gasket of single door lift top on cook line
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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, operator will repaired, tube is cracked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad station cooler at expo - house made ranch (46F - Cold Holding); down to 41 at end of inspection, house made blue cheese dressing (47F - Cold Holding) down to 43 at end of inspection manager on duty moved to freezer
Food-contact surface stained. Cutting board at lift top
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machines moved to other side of kitchen, smoker added, washer and dryer next to ice machines. Plans are fro 2005
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of safe staff
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In salad prep area beverage on shelf over clean dishes, toaster oven, moved to bottom shelf
Employee with no beard guard/restraint while engaging in food preparation. Prep cook
Equipment in poor repair. Gasket of single door lift top on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gray / green mold like substance behind nozzles at wait station soda machine Wall fans in kitchen
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.