LISA'S CAFE
13331 GULF BLVD, Madeira Beach FL 33708 · 727.394.2833
Last inspected Mar 19, 2026 · 8 visits since August 2023
FEB 24
JUL 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly over triple sink in kitchen, employee killed and cleaned/sanitized area
★ 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--2023035087 | Jun 9, 2023 | Jul 24, 2023 | $400 |
Inspection history
8 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Hand sink behind bar used as ice well to keep bottles cold
Floor soiled/has accumulation of debris. Under cook line
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Displayed food not properly protected from contamination. Butter and cut pineapple at servers station along customer walk through not covered
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 and the time removed from temperature control cannot be determined. Hollandaise sauce, butter and pancake mix on time on cook line, all held less than 4 hours
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Butter and cut pineapple at servers station along customer walk through not covered
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 and the time removed from temperature control cannot be determined. Hollandaise sauce, butter and pancake mix on time on cook line, all held less than 4 hours
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict and Deep South (eggs over easy) not listed as a raw item on menu
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Posted at host stand during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Waste line missing at soda gun holster. Behind bar
Jul 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Butter at servers wait station not protected from possible cross contamination and in reach of customers
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in reach in cooler, order corrected
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line
Carbon dioxide tanks not adequately secured. Behind bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair. Cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and broiler soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and griddle on cook line soiled
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on prep table at room temperature
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, 200ppm, corrected 100ppm
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Displayed food not properly protected from contamination. Butter uncovered at toast station behind host stand and not protected from customers
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dipped bread in egg wash with bare hands, then touched cooler handles with bare hands prior to washing hands. Discussed proper hand washing with staff
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. Staff in kitchen cut croissants with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) held less than 4 hours, moved to cooler. Discussed adding to time as a public health control
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 and the time removed from temperature control cannot be determined. Butter at wait station no time mark
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Accumulation of food residue and grease on stove surface
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Corned beef in reach in freezer prepared on 1/28, date added
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. One employee with expired food handler certificate
Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
Carbon dioxide tanks not adequately secured. Behind bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored over clean plates on shelf next to cook line, removed
Floor soiled/has accumulation of debris. Under cook line
Floor tiles missing and/or in disrepair. Kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in brown sugar bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and broiler on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of equipment on cook line
Presetting of unwrapped silverware and/or tableware outdoors. Unwrapped or protected silverware preset on patio tables
Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at coffee machine
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Frozen beef and chicken not dated
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Cove molding at floor/wall juncture broken/missing. In kitchen and rear storage room
Equipment in poor repair. Torn cooler gaskets on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair. Kitchen and rear storage room
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line Accumulation of grease on sides of grill and flat top, hood filters soiled
Unclean building components, attachments or fixtures. Soiled fan covers in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority3 Intermediate21 Basic
Show 29 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell eggs with bare hands then proceeded to handle frying pans before washing hands
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 on cook line handled biscuits with bare hands
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank beverage at bar then proceeded to prep pineapple without hand wash or putting on gloves, discussed proper procedures with staff
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly over triple sink in kitchen, employee killed and cleaned/sanitized area
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings under equipment shelves in rear storage room, employee cleaned and sanitized area
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler on cook line, employee discarded
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Frozen beef and chicken not dated
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.
Carbon dioxide tanks not adequately secured. Behind bar and in rear storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Cove molding at floor/wall juncture broken/missing. In kitchen and rear storage room
Current Hotel and Restaurant license not displayed. Operator printed license during inspection
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board at bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave in kitchen. Sandals and speaker on shelf above cook line
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in kitchen, order corrected
Equipment in poor repair. Torn cooler gaskets on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair. Kitchen and rear storage room
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line Accumulation of grease on sides of grill and flat top, hood filters soiled
Raw fruits/vegetables not washed prior to preparation. Strawberries cut for service without being washed
Soiled dry wiping cloth in use. On cook line
Stored food not covered. Case of beer over cooked potatoes in walk-in cooler, beer moved
Time/temperature control for safety food thawed in an improper manner. Corned beef thawing at room temperature, discussed proper methods with staff
Unclean building components, attachments or fixtures. Soiled fan covers in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
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.