ST. JAMES CAFE
117 W DUVAL ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee removed it **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar container
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by triple sink to be washed **Corrective Action Taken**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in one door cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above boiled pegs, upright cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two containers with white powder, labeled sugar **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor and then wrapped cheese, explained to him and he washed hands **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior and interior of sandwich press, and around nozzle
Food safety inspection conducted on 2/6/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 9/6/2024
High Priority
8
Intermediate
2
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Storage area, change not on tank, just hanging down **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. In storage area
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink by triple sink, also door frame in one door reach in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler, interior bottom area on one side **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many filters by coffee machine, employee put a lid on container **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By bunn machine **Repeat Violation**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands after washing knife only 7 seconds and went to make coffee, explained to him and he washed hands properly **Corrected On-Site**
- 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped knife only in sanitizer after washing it, explained to him and he washed hand, explained to him and he placed it back in sanitizer **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by coffee area
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw turkey hamburgers in box on shelf above cooked meatballs in open bag, upright freezer, employee placed them on shelf **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on counter, explained time as public health control, employee wrote time on **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners above clean dishes at triple sink
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, test strip very dark blue, explained to employee, he diluted it to 100 ppm **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in triple sink, test strip very dark blue, explained to employee, he diluted it to 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and tripe sink **Repeat Violation**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Employee said it broke but I didn't see it
Food safety inspection conducted on 9/6/2024 revealed 19 total violations (8 high priority, 2 intermediate, 9 basic).