ST. JAMES CAFE
117 W DUVAL ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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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).
Inspection on 2/22/2024
High Priority
3
Intermediate
2
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. Employee washed dishes and then placed them in sanitizer, explained to him
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Mgr secured it Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above food, storage area, mgr moved it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
- 36-24-5:Basic - Hole in or other damage to wall. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by front counter, employee cleaned it up Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By oven Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On coffee counter Repeat Violation
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made solution again Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, storage shelf
- 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**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in bucket, test strip strips turning a little white, diluted by employee to 100 ppm Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip strips turning a little white, employee diluted it to 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
Food safety inspection conducted on 2/22/2024 revealed 17 total violations (3 high priority, 2 intermediate, 12 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/13/2023
High Priority
1
Intermediate
3
Basic
13
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage area, mgr secured it Corrected On-Site
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Tea urn and ice bucket in back storage, mgr placed them on shelf Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Mgr got bacon out of oven Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Hole on wall by rear door
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On coffee
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave
- 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On one ladle hanging as clean, employee washed it Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many coffee filters, mgr placed them in containers with lid on Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in soapy water to wash **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap and cleaner above clean ladled
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a couple days ago
- 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. Emailed one Repeat Violation
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only mgr expired on 7/24/23 Daniel Bayerl Warning
Food safety inspection conducted on 9/13/2023 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).