CAFE ENCLAVE
524 W 27 ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/6/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing raw shrimp stored in standing water at preparation area. During the inspection employee removed item and and placed it in reach cooler. **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. During the inspection manager Mayra Garcia provided food manager certification. Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 08B-38-4:Basic - Food stored on floor. Observed 3 cases of water stored on the floor at dry storage.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. Employee removed it. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at preparation area. During the inspection employee clean microwave. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing reach in cooler gaskets soiled, located at cooking line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching dirty kitchen utensils and then started to cutting peppers and onions without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. **Corrective Action Taken**
Food safety inspection conducted on 7/12/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 2/6/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets in reach in cooler at kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of preparation table in kitchen. Employee removed during inspection. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler at kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2 door reach in cooler at kitchen l
- 16-05-4:Basic - Sanitizing solution not maintained clean. Employee discarded. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed cooked pork and chicken not covered inside reach in cooler at kitchen area, employee covered during inspection. Corrected On-Site Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in kitchen area.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F - Hot Holding) on top,of the stove, as per employee approximately 2 hours, employee discarded during inspection. Corrected On-Site
- 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.
- 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. Observed cooked chicken and pork not date marked inside reach in cooler in kitchen area, as per employee over 24 hours, employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).