FLYERS CAFE
FLYERS CAFE maintains a 2.8/5 food safety rating based on 7 health department inspections in CITRA. Recent inspections indicate some food safety concerns.
Last inspection: 1 weeks ago · 7 reports on file
18651 N US HWY 301 STE A-2
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
All Inspection Reports
4/8/2026· 1w ago
Visit ID: 13556922
Follow-up Inspection Required2 high, 1 int, 5 basic
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Top and side of shelf across from cook line.
- 08B-38-4:Basic - Food stored on floor. Plastic bottles of water and Gatorade stored on floor in front of back door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cook line greasy. Hood vents above cook line greasy. Hand washing sink next to dish machine soiled with old flour. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf next to cook line.
- 36-10-4:Basic - Soiled floors/carpeting. Floors underneath kitchen equipment soiled with grease and old food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler fifteen minutes prior to temperature being taken. Manager moved cheese inside of cooler to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of silicon and simple green stored on shelf next to clean lids. Manager removed bottles during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep area reach-in coolers stained.
1/8/2026· 3mo ago
Visit ID: 13556419
Met Inspection Standards- N/A:No Violations Were Observed
10/22/2025· 5mo ago
Visit ID: 10901666
Follow-up Inspection Required3 high, 3 int, 5 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of soda on shelf above kitchen prep table. Manager removed can of soda during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of potato chips stored on floor in back of kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Cooked chicken stored next to hand washing sink next to dish machine.
- 09-01-4:High Priority - 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. Operator touched cooked chicken on cook line.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel beneath cooked chicken on cook line. Manager removed paper towels during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on front counter: cheese (60F,59F - Cold Holding). Manager stated items placed on counter 30 minutes prior to temperature being taken. Manager cooled items in ice bath, cheese (41F,40F - Cooling). Items stored in reach-in cooler across from cook line: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager moved items to reach-in freezer to reduce temperature to 41F,
- 11-27-4:Intermediate - 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 written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 03G-50-1:Intermediate - 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. Establishment vacuum seals chicken and beef without a HACCP. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser underneath three compartment sink.
2/12/2025· 1y 2mo ago
Visit ID: 8841693
Met Inspection Standards1 int, 4 basic
- 35A-03-4:Basic - Dead roaches on premises. One dead roach by hot water heater. Manager removed Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Green Peppers, Tomato ) stored over ready-to-eat food ( Butter Cups ) in reach in cooler. Manager moved butter cups. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Manager removed Wet wiping cloth Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. catfish wash prepared several days ago not dated. Employee dated catfish wash Corrected On-Site
9/24/2024· 1y 6mo ago
Visit ID: 8841039
Met Inspection Standards- N/A:No Violations Were Observed
7/26/2024· 1y 8mo ago
Visit ID: 8764765
Follow-up Inspection Required3 high, 3 int, 7 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean cups next to soft drink dispensing machine resulting in wet nesting.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism.
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not covered or protected . Manager placed in plastic containers.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (corn- strawberries ) stored over ready-to-eat food ( cold cuts ) in walk in cooler
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Chipotle sauce can dented at seams
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cookline blocked by fryer
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge does not have any food handler certificate. Warning
5/20/2024· 1y 11mo ago
Visit ID: 8669402
Met Inspection Standards1 high, 4 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back storage area. Owner secured tank
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed no self closing mechanism for the kitchen back door, and weather stripping partially missing with visible light entering along the edge of the door.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device. .
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wood door frame in dry goods storage area not sealed.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb behind the building next to the back door.