SOUTHERNMOST BEACH CAFE
1405 DUVAL ST
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna ROP package not removed from bag with warning label.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee cup on top of prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna ROP package not removed from bag with warning label.
- 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. Observed Kimberly expired on 2/10/24.
Food safety inspection conducted on 3/25/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/12/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Wood lid for warmer is broken and rusting
- 08B-38-4:Basic - Food stored on floor in the walk-in cooler
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrective Action Taken**
- 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.0 ppm chlorine at dish machine . Eco lab is onsite repairing the dishmachine sanitation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.0 ppm chlorine sanitizer in dish machine 3 compartment sink is set up to sanitize wash dishes **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed thawed ROP raw tuna and unopened package on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry hot holding @110F burner was lite to increase heat on warmer . **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 3/12/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair at ware washing area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with black substance at ware washing area. Observed ceiling vents soiled with black substance near walk in coolers. Observed ceiling vents soiled with accumulated dust at cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at ware washing, cook line and preparation areas. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside walk in cooler.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then began handling plastic spatula, no hand wash.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over opened box of corn at preparation area. Manager rearranged products. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed macaroni salad (48F - Cold Holding); carnitas (47F - Cold Holding) at walk in cooler.
- 01C-03-4:Intermediate - Clam tags not marked with last date served. **Repeat Violation**
- 01C-02-4:Intermediate - Establishment not maintaining clam tags for 90 days.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at cook line. **Repeat Violation**
Food safety inspection conducted on 12/10/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).