DirtyFLRestaurant Inspection Data

LITTLEMOIRS LEFTOVERS CAFE

With 6 documented inspections, LITTLEMOIRS LEFTOVERS CAFE in JUPITER has achieved a 1.7/5 food safety rating. Food safety practices have remained consistent.

451 UNIVERSITY BLVD STE 104, JUPITER 33458

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10915497

  • 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. onion soup (131F - Cooling) at 10:38; cooling since 10:23 - 125F at 11:07 Observed in deep container on ice bath, ice only covering approximately 2/3 of product in container. At current rate of cooling product will not reach 70F within 2 hours. Operator cut portion in half and returned to ice bath. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw oysters over sun dried tomato sauce and sliced radishes at cook line reach in cooler, raw oysters over liquid pasteurized eggs at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact [email protected]. See stop sale. 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. mashed potatoes (118F - Hot Holding) Observed in container on top of cook range. Per operator, out of temperature for approximately 20 minutes. Operator reheated product on stove. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not in chronological order. Educated operator on proper shellfish tag procedures. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Strainer baskets in hand wash sinks at both ends of cook line. Operator removed strainer baskets. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink at bar. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact [email protected]. See stop sale. Warning

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8844636

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Fresh mussels on cook line, no tag present. Operator provided tag. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor in server side station. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over liquid pasteurized eggs at flip top cooler by fryer Raw shrimp over sliced tomatoes flip top cooler on cook line. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked farfalle (44F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Operator placed overstocked pasta on lower portion of cooler. Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 30 minutes. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning bucket in hand wash sink on cook line. Corrected On-Site

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8728433

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cook line. Cook removed. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container. Cook washed whole tomatoes and then placed the washed tomatoes back into the unsanitary cardboard box they were delivered in. Cook washed tomatoes again and placed into a sanitized bowl. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 209ppm + on cook line. Chef set up fresh solution at 75ppm. Corrected On-Site

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.