LIL BITS CAFE
11962 CR 101 STE 403, The Villages FL 32162 · 352-391-9149
Last inspected May 6, 2026 · 8 visits since October 2023
MAR 24
NOV 24
JUN 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026035578 | May 6, 2026 | Jun 11, 2026 | $200 |
| 3--2024006138 | Oct 25, 2023 | May 21, 2024 | $200 |
Inspection history
8 visits, newest first
May 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched ear bud then continued to cook without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Dish with raw shell eggs on shelf over tuna. Moved during this inspection.
Handwash sink not accessible for employee use at all times. Dish detergent in hand washing sink on cookline. Removed during this inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided DBPR forms during this inspection. Eggs, cheese and potatoes held using Time as a Public Health Control (TPHC)
Show the remaining 6 findings ▾
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. Three employees certificates expired.
Bowl or other container with no handle used to dispense food. Two bins of sugar with cups inside. Removed during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over steam table on cookline. Employee drink on shelf over clean dishes in server station. Both were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and sweaters on top of coffee and filters in server station. Moved during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Gaskets soiled with food debris and slimy substance in server station and on cookline.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and unwashed lemons on shelf over lunch meat. Moved during this activity.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes into bus tub then prepared drink without washing hands. Discussed with manager.
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. Cooked potatoes in cook line area. Employee time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche in front line cooler. Operator dated.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse stored on top of coffee in wait station. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over dressing containers in walk in cooler
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine, operator flipped over.
Duct tape used to repair nonfood-contact surface. Duct tape on food processor lid. Duct tape on the back of reach in cooler on cooks line.
Equipment in poor repair. Cutting boards on cooks line with cut marks. 2 spatula handles melted/warped on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in freezer on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the dish machine.
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 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. Tested at 0ppm, operator unable to prime line. Prep sink was set up as a sanitization station tested at 100ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) item in container on top of reach in cooler at wait station, spoke to operator about placing item on time control or keeping in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees who are not yet food handler certified.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine, operator flipped over.
Duct tape used to repair nonfood-contact surface. Duct tape on food processor lid. Duct tape on the back of reach in cooler on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging on hook over clean pots at the end of cooks line, manager moved bag.
Equipment in poor repair. Cutting boards on cooks line with cut marks. 2 spatula handles melted/warped on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in freezer on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on top shelf in reach in freezer, operator moved to the bottom shelf.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the dish machine.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature 150.8. Manager called repairman. For now dish machine will be used for wash and rinse and prep sink will be used for sanitizer, dish machine switched over to chlorine, chlorine sanitizer at 100PPM
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg, no handwash or glove change. Discussed with manager importance of washing hands and alternatives for prepping the eggs so the cook does not have to leave the cook line to wash his hands every time he cracks an egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50F on cook line employee moved to reach in cooler, second temp 43F at 10:54 am Eggs 48F in cook line employee moved to each in cooler, 45F ambient air temperature at 10:55 am
Toxic substance/chemical improperly stored. Sanitizer bucket stored on counter on cook line. Manager moved to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards soiled. Cutting boards soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on cook line, manager moved. Employee speaker and cell phone on counter on cook line. Manager moved. Employee belongings above customer to go cups and coffee in wait staff area. Employee moved.
Employee with no beard guard/restraint while engaging in food preparation. Coin on cook line no beard guard with long goatee. No beard guards available. Manager will order beard guards.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting in wait station stacked cups in server station area. Employee moved to air dry.
Floor soiled/has accumulation of debris. Floors in kitchen in kitchen underneath equipment.
Food stored on floor. Cans and bag of potatoes in dry storage area, stored on floor. Food stored on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer and oven has accumulation of food debris and grease. Gaskets in reach in cooler in wait staff area has accumulation of black soiling. Repeat Violation**
Open dumpster lid. Shared dumpster.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in wait station area rusted and pitted.
May 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Vacuum breaker missing splitter added to hose bibb. Hose attachment side
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Telly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks 1 dish washer 4 servers
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Mike
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat wearing gloves, touched clean utensil without changing gloves and washing hands. Discussed with manager who had employee wash hands.
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. Butter pats Shell eggs Operator time marked
Vacuum breaker missing splitter added to hose bibb. Hose attachment side
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Telly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips High temp measuring device
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks 1 dish washer 4 servers
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Mike
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area around soda nozzles on beverage machine
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
Oct 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee exited kitchen area, returned and placed gloves on without hand wash. Discussed with operator.
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. Potatoes on shelf in kitchen area. Operator time marked.
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board
Handwash sink used for purposes other than handwashing. Sponge and towel in hand wash sink in server station Pan in hand wash sink in kitchen area Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hot dogs in reach in cooler dated 10/2. Operator dated the hot dogs were removed from the freezer on 10/24
Spray bottle containing toxic substance not labeled. Yellow spray bottle in kitchen area
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cutting board has cut marks and is no longer cleanable. Green cutting board
Employee with no hair restraint while engaging in food preparation. Employee in cook line area Employee preparing food wearing bracelets
Equipment in poor repair. Torn gasket on reach in cooler in server station
Food stored on floor. Bag of potatoes Bag of onions
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles soiled at beverage station
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
Time/temperature control for safety food thawed in an improper manner. Frozen beef in bus tub on counter. Operator moved to walk in cooler.
Uncovered food stored near sink exposed to splash. Uncovered potatoes stored under paper towel dispenser in kitchen. Operator moved potatoes.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
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.