MERCI CAFÉ PALM HARBOR
2710 US 19 ALTERNATE STE 101, Palm Harbor FL 34683 · 8135220411
Last inspected Apr 9, 2026 · 11 visits since August 2023
APR 24
DEC 24
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
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 touched cooked potatoes held on counter with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler by dry storage has build up of residue.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and dry storage acoustic tiles. To smooth and easily cleanable.
Ceiling tile missing. Ceiling tiles missing throughout kitchen
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler next to dry storage has shelves that are rusted.
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggshells then changed gloves no handwash.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line.
Handwash sink in disrepair food preparation/dishwashing area. Must be in operable condition by following inspection.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Operator moved trash can.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach unlabeled by dish machine.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler by dry storage has build up of residue.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and dry storage acoustic tiles. To smooth and easily cleanable.
Ceiling tile missing. Ceiling tiles missing throughout kitchen
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over sauces across from ice machine in waitstation. Operator disposed of drink,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above sauces across from ice machine. Operator moved phone
Equipment in poor repair. Gasket of reach in cooler in kitchen handing off door. Reach in coolers requires use by dry storage in disrepair.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle on stovetop. Operator moved tongs to proper area.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler next to dry storage has shelves that are rusted.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves from raw to ready to eat foods with no hand wash. Coached employee on proper hand washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed Raw beef from over ready to eat vegetable soup in reach in freezer in front of fryers.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Employee marked Lasagna in reach in cooler made 9-18-25.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris on reach in coolers on cook line.
Handwash sink used for purposes other than handwashing. Employee removed Cutting board knife and container on hand sink in ware washing area.
Spray bottle containing toxic substance not labeled. Employee labeled bottle of bleach in ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at the top of the interior of the ice machine. Substance is not touching ice.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from can goods in dry storage.
Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
Food stored on floor. Employee removed bag of flour on floor in dry storage.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line. Employee took knife to dishwasher to be washed.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Utensil container heavily soiled with grease underneath table next to fryers.
Working containers of food removed from original container not identified by common name. Employee labeled bulked containers of flour and sugar in prep area.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items.
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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection.
Apr 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone then touched spatula and began cooking. Discussed with cook who stopped, washed his hands, then began working again.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in cookline: shell eggs (66F - Cold Holding) In two door reach in cooler by back door: pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) Cook states no temperatures were taken today and all good was prepared on Sunday.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands.
No soap provided at handwash sink. No soap at handwash sink in the server area and handwash sink next to the dish machine. Operator refilled both.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items.
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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection.
Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding)see stop sale. deli beef (44F - Cold Holding); ham (44F - Cold Holding); cook took internal temperatures inside the reach in this morning on arrival and food was at proper temperature of 41F or below. There were items that were cooked and placed in unit hot less than 4 hours ago. Cook moved foods to an alternative refrigeration unit until it can be confirmed that the unit is working properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook removed drink from prep table.
Food stored on floor. Bag of onions stored on the floor.Discussed with operator the need to store all food a minimum off 6" off the floor
Jun 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Accumulation of lime scale on the inside of the dishmachine.
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Accumulation of lime scale on the inside of the dishmachine.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on cell phone, touched hair and began work no hand wash.
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 touched cooked potatoes held on counter with bare hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (80F - held on counter), operator discarded potatoes
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tuna salad and chicken salad. Operator was able to determine the prep date and dated accordingly
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved personal beverage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table near clean equipment.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.