LJ'S CAFE
10694 Overseas Highway
Florida, 33050
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on low boy cooler at front counter
Food safety inspection conducted on 2/21/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/19/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Inspection Details:
- 14-74-7:Basic - Cold holding equipment unit next to flat top ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Thermostat was set to max cold **Corrective Action Taken**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks in walk-in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food cooked pork in walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55*F - Cold Holding); sliced tomatoes (50*F - Cold Holding); ham (53*F - Cold Holding) in cold holding unit next to flat top thermostat was adjusted
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. croquettes (117*F - Hot Holding); cheese pastries (109*F - Hot Holding)the warmer was turned up **Corrective Action Taken**
Food safety inspection conducted on 9/19/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-52-4:Basic - Food stored under dripping water line. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork hot holding @ 124F
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Gloves hanging on handwash sink in kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked pulled pork, pico, not date marked
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/17/2023
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor , bread stored in container on the floor of walk-in cooler
- 08B-52-4:Basic - Food stored under dripping water in walk-in cooler Observed condensation dripping from blower inside the walk-in cooler . Food is stored on shelf under condensation drip. The owner relocated the food to the end of shelf and emptied the water from container that is catching most of the water
- 08B-54-4:Basic - In the walk-in cooler Uncovered cheese and poultry are exposed to splash from condensation dripping
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash Sign is over mop sink
- 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. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook is touching and cutting bread for sandwiches without wearing gloves . I discussed the BHC with the owner. Corrected On-Site
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 11/17/2023 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).