DirtyFLRestaurant Inspection Data

FIG & OLIVE CAFE

Health inspection records show FIG & OLIVE CAFE in JENSEN BEACH has 6 inspections with a food safety rating of 3.5/5. Recent inspections show improving food safety practices.

Last inspection: 8 months ago · 6 reports on file

1309 Northeast Sunview Terrace
Florida, 34957
Skyline Heights
Martin County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

7/8/2025· 8mo ago

Visit ID: 13455384

Met Inspection Standards
  • N/A:No Violations Were Observed

7/8/2025· 8mo ago

Visit ID: 10901048

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Muhammad Tan 012/15/2021-2024 expired. Corrected On-Site Warning

4/2/2025· 11mo ago

Visit ID: 10811258

Met Inspection Standards

1 int

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-04-02: Same. **Time Extended**

4/1/2025· 11mo ago

Visit ID: 10735793

Follow-up Inspection Required

5 high, 2 int

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, eggs held in cooler over night. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, eggs held in cooler over night. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw lamb (50F - Cold Holding) ; cooked ground beef (49F - Cold Holding); goat cheese (48F - Cold Holding); raw shell eggs (52F - Cold Holding) Rice pudding (48F cold holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw lamb (50F - Cold Holding) ; cooked ground beef (49F - Cold Holding); goat cheese (48F - Cold Holding); Rice pudding (48F cold holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: cheese and dill mixture (50F - Cooling) at 2:50; cooling since 10:45 At current rate of cooling product did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooke zucchini (84F - Hot Holding); cooked peppers (92F - Hot Holding) Observed in pan on top of flat top. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Emailed time control procedure to operator. Operator placed time mark for remaining 3.5 hours. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked eggplant (50F - Cooling) at 2:50; cooling since 9:30 - 50F at 3:15; cooked rice (50F - Cooling) at 2:50; cooling since 11:30 - 50F at 3:15 At current rate of cooling product will not reach 41F within 6 hours. Operator moved products to three door reach in cooler. Warning
  • 53B-14-5:Intermediate - 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. Warning

12/5/2024· 1y 3mo ago

Visit ID: 8735998

Met Inspection Standards

4 high, 1 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine sanitizer at 0ppm. Operator had machine maintenance during time of inspection- brought chlorine solution at 100ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice pudding at 49F in walk in cooler. Per operator, items not prepared or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice pudding at 49F in walk in cooler. Per operator, it's, not prepared or portioned today. See stop sale.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

5/10/2024· 1y 10mo ago

Visit ID: 8668142

Met Inspection Standards
  • N/A:No Violations Were Observed