CACIQUE LUNCH
112 W FLAGLER ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in food preparation area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-11-5:Basic - Equipment in poor repair. Rusted chest freezer door, kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove top.
- 08B-38-4:Basic - Food stored on floor. Observed coffee boxes on kitchen floor service area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top surfaces of shelves, coolers, working table soiled throughout.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen Reach in cooler.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside RIC.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching Dirty apron and then entering in food preparation.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 4/3/2025 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).
Inspection on 2/3/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout cook line. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink. - From follow-up inspection 2025-02-03: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at cook line. - From follow-up inspection 2025-02-03: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hike on wall by kitchen entrance. - From follow-up inspection 2025-02-03: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**
Food safety inspection conducted on 2/3/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 12/3/2024
High Priority
4
Intermediate
8
Basic
12
Total
24
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout cook line. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed at cook line.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hike on wall by kitchen entrance.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90F at cook line, advised chef on correct procedures.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed stored empanadas not covered inside reach in freezer.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Observed knife between 3 compartment sink and wall at kitchen area. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside container at front counter not identified as its common name.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator discarded water. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (61F - Cold Holding); cut tomatoes (59F - Cold Holding) on top of reach in cooler at cook line, as per chef for approximately 2 hours prior.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (133F - Hot Holding) under steam table, as per chef for approximately 1 hour prior.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher unaware of sanitizer correct ppm, coached employee.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink, coached employee.
- 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. Provided to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 10 employees working at the time of inspection and the only CFM certified is the owner and not present at the time of the inspection.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Warning
- 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. Observed all employees training provided by national registry expired on 2021. Warning
Food safety inspection conducted on 12/3/2024 revealed 24 total violations (4 high priority, 8 intermediate, 12 basic).
Inspection on 6/28/2024
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave in back prep area with soiled door handle. Operator wiped down immediately. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent located near cook line soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located near coffee / sandwich prep station with cut marks and no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed three chest freezers in back prep area with broken door handles and torn gaskets. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives located between wall and three compartment sink. Operator removed immediately. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath white cutting board in back prep area. Operator removed immediately. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located next to dish machine with soiled interior. Operator wiped down immediately. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves next to cook line.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical testing kit for dish machine and three compartment sink.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used to remove coffee ground at front coffee station. Repeat Violation
Food safety inspection conducted on 6/28/2024 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 1/25/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves located inside reach in cooler at deli station.
- 14-09-4:Basic - Cutting board has cut marks and heavily grooved located throughout kitchen area. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employees engaged in preparing various food items at and making coffee beverages with no hair restraint. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed door lids of chest freezers with rust that has pitted the surface and broken at the hing, not securely affixed to unit. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water located at kitchen area. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board located on prep counter, across from cookline at kitchen area. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface located next to cookline at kitchen area.
- 25-05-4:Basic - Single-service articles improperly stored. Observed boxes of hinged containers, napkins and cups stored on floor at upstairs dry storage area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef, raw chicken and raw salmon, stored over a box of green peppers inside reach in cooler at kitchen area. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (54F - Cold Holding); sliced yellow cheese (53F - Cold Holding) located inside reach in cooler, next to cookline at kitchen area, less than 4 hours. As per Manager, due to constant opening of reach in cooler doors, advised to Manager to submerge food containers in ice for rapid cooling. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (110F - Hot Holding) located under prep counter, between cookline at kitchen area, less than 4 hours. Manager directed employee to reheat black beans to 135F and above. **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 written procedures to Operator. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, observed discarded ice in handwash sink located at kitchen area.
- 14-14-4:Intermediate - Nonfood-grade brush used in food/ food preparation area. Observed a "regular paint brush" with metal wrapping, used to clean coffee debris at coffee/espresso machines located behind front counter.
Food safety inspection conducted on 1/25/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).