LJ'S CAFE
10694 OVERSEAS HWY, Marathon FL 33050 · 305-481-6189
Last inspected Jul 24, 2026 · 9 visits since September 2023
SEP 24
FEB 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 25 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 →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50F Ham in the RIC @50 F, as per operator the ham was out to prepare food. Less than 4 hours and reach in unit is cold holding at 41F
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walking cooler Pork (49*F - Cold Holding); (49*F - Cold Holding); Poultry (50*F - Cold Holding) Low boy cut tomatoes (58*F - Cold Holding); cut lettuce (58*F - Cold Holding) The TCS foods from the walk-in cooler are being relocated to freezers and reach in cooler units.
No conspicuously located ambient air temperature thermometer in holding unit.
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walking cooler Pork (49*F - Cold Holding); (49*F - Cold Holding); Poultry (50*F - Cold Holding) Low boy cut tomatoes (58*F - Cold Holding); cut lettuce (58*F - Cold Holding) The TCS foods from the walk-in cooler are being relocated to freezers and reach in cooler units.
Spray bottle containing toxic substance not labeled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy next to grills @58F. Walk-in cooler at 49-50F
No conspicuously located ambient air temperature thermometer in holding unit.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50*F - Cold Holding); cheese (50*F - Cold Holding); capicola (50*F - Cold Holding) all items relocated to walk-in cooler to rapid cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Croquet 121 F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table is not cold holding @41F
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on low boy cooler at front counter
Sep 19, 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 ▾
Raw animal food stored over canned/bottled drinks in walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food cooked pork in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55*F - Cold Holding); sliced tomatoes (50*F - Cold Holding); ham (53*F - Cold Holding) in cold holding unit next to flat top thermostat was adjusted
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. croquettes (117*F - Hot Holding); cheese pastries (109*F - Hot Holding)the warmer was turned up
Cold holding equipment unit next to flat top,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Thermostat was set to max cold
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork hot holding @ 124F
Handwash sink used for purposes other than handwashing. Gloves hanging on handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked pulled pork, pico, not date marked
Food stored under dripping water line.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without 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. Cook is touching and cutting bread for sandwiches without wearing gloves. I discussed the BHC with the owner.
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.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled.
Food stored on floor, bread stored in container on the floor of walk-in cooler
Food stored under dripping water in walk-in cooler Observed condensation dripping from blower inside the walk-in cooler. Food is stored on shelf under condensation drip. The owner relocated the food to the end of shelf and emptied the water from container that is catching most of the water
In the walk-in cooler Uncovered cheese and poultry are exposed to splash from condensation dripping
No handwashing sign provided at a hand sink used by food employees. Handwash Sign is over mop sink
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooking, Cooked meat, pasta, cooked pork not date marked.
Potatoes, onion Food stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses.
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.