DirtyFLRestaurant Inspection Data

LITTLEMOIRS LEFTOVERS CAFE

451 UNIVERSITY BLVD STE 104, JUPITER 33458

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8577069

  • N/A:No Violations Were Observed

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8439484

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 118°F in cake station. Operator discarded water. Corrected On-Site Warning
  • 12A-13-4:High Priority - Dish washer handled soiled equipment and utensils and then handled clean equipment or utensils, without washing hands. Dish washer went to wash his hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatillo cream sauce 49°F-50°F, left out at lunch on cook line, for less than 2 hours. Cook placed back in cold holding unit. **Corrective Action Taken** Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertises a : Fried Tuna and Basil Roll. Operator stated tuna roll is flash fried and tuna is undercooked. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using QAC sanitizer at three-compartment sink and wiping cloths. Repeat Violation Warning

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8350374

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense pasta at reach in cooler at cook line; Operator removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- at dessert station ; water turned on
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler by dishwasher Operator cleaned and sanitized during inspection Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance at dishwasher area
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. street corn (79-80F - Cooling) at 10:50 to 80 F at 11:10 since 9:00 in reach in cooler at cook line ; food stored in big plastic container and covered during cooling process; food never reached 70 F within 2 hours; chef placed food on the stove to be reheated to at least 165 F and start the cooling process again **Corrective Action Taken**
  • 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 and operator posted written procedure during inspection Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution used as sanitizer no test strips;
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.