MCDAVIDS CAFE
213 10TH STREET SE, Steinhatchee FL 32359 · 3524988115
Last inspected Apr 2, 2026 · 6 visits since February 2024
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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. Handling buns and cut cut tomatoes. Put gloves on during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Standing water in floor drain/floor drain draining very slowly.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Handling buns and cut cut tomatoes. Put gloves on during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes left out less than 4 hours per operator, 50°, put in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection.
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.