LITTLEMOIRS LEFTOVERS CAFE
451 UNIVERSITY BLVD STE 104, Jupiter FL 33458 · 561.627.6030
Last inspected Mar 30, 2026 · 9 visits since July 2023
DEC 23
JUL 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed and operator posted written procedure during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000711 | Oct 27, 2025 | Feb 23, 2026 | $360 |
Inspection history
9 visits, newest first
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook places raw fish on grill, when cooked he slides the cooked fish on a plate without changing gloves or washing hands. Cook went to wash his hands and changed gloves.
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. Operator set up triple sink to sanitize.
In-use scoop in non-time/temperature control for safety flour not stored with handle above top of food within a closed container in prep room. Operator removed scoop.
Working containers of flour removed from original container not identified by common name in prep room. Operator labeled.
Dec 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. onion soup (131F - Cooling) at 10:38; cooling since 10:23 - 125F at 11:07 Observed in deep container on ice bath, ice only covering approximately 2/3 of product in container. At current rate of cooling product will not reach 70F within 2 hours. Operator cut portion in half and returned to ice bath.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw oysters over sun dried tomato sauce and sliced radishes at cook line reach in cooler, raw oysters over liquid pasteurized eggs at walk in cooler. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact dhr.specialprocess@myfloridalicense.com. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (118F - Hot Holding) Observed in container on top of cook range. Per operator, out of temperature for approximately 20 minutes. Operator reheated product on stove.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not in chronological order. Educated operator on proper shellfish tag procedures.
Handwash sink used for purposes other than handwashing. Observed Strainer baskets in hand wash sinks at both ends of cook line. Operator removed strainer baskets.
No soap provided at handwash sink. At hand wash sink at bar.
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 lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact dhr.specialprocess@myfloridalicense.com. See stop sale.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over liquid pasteurized eggs at flip top cooler by fryer Raw shrimp over sliced tomatoes flip top cooler on cook line. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked farfalle (44F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Operator placed overstocked pasta on lower portion of cooler. Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 30 minutes.
Handwash sink used for purposes other than handwashing. Cleaning bucket in hand wash sink on cook line.
Clams/mussels/oysters removed from original container for long-term storage. Fresh mussels on cook line, no tag present. Operator provided tag.
Food stored on floor. Fryer oil stored on floor in server side station.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Food placed in soiled container. Cook washed whole tomatoes and then placed the washed tomatoes back into the unsanitary cardboard box they were delivered in. Cook washed tomatoes again and placed into a sanitized bowl.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch.
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. Chlorine 209ppm + on cook line. Chef set up fresh solution at 75ppm.
In-use tongs stored on equipment door handle between uses on cook line. Cook removed.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dish washer handled soiled equipment and utensils and then handled clean equipment or utensils, without washing hands. Dish washer went to wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatillo cream sauce 49°F-50°F, left out at lunch on cook line, for less than 2 hours. Cook placed back in cold holding unit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertises a : Fried Tuna and Basil Roll. Operator stated tuna roll is flash fried and tuna is undercooked.
No chemical test kit provided when using QAC sanitizer at three-compartment sink and wiping cloths.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 118°F in cake station. Operator discarded water.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. street corn (79-80F - Cooling) at 10:50 to 80 F at 11:10 since 9:00 in reach in cooler at cook line; food stored in big plastic container and covered during cooling process; food never reached 70 F within 2 hours; chef placed food on the stove to be reheated to at least 165 F and start the cooling process again
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. Emailed and operator posted written procedure during inspection
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution used as sanitizer no test strips;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense pasta at reach in cooler at cook line; Operator removed
Employee with no beard guard/restraint while engaging in food preparation.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- at dessert station; water turned on
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler by dishwasher Operator cleaned and sanitized during inspection
Wall soiled with accumulated grease, food debris, and/or dust- mold like substance at dishwasher area
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.