LEMONI CAFE INC
4600 NE 2 AVE SUITE 8
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
5
Intermediate
6
Basic
20
Total
31
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard at kitchen floor soiled.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and soup bowls stored at prep area not inverted.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored on shelf above preparation area reach in cooler near grill.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys and phone stored on shelves above prep table.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn across entrance kitchen door under steam table.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled at kitchen behind preparation table and entrance of kitchen door.
- 08B-38-4:Basic - Food stored on floor. Observed oat milk and almond milk containers stored on floor at front counter. Operator relocated 6 inches off floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed spatulas stored between grill and table at kitchen. Observed six pair of tongs stored in oven door handle at kitchen. Employee removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 71°F stored near rice cooker.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under green cutting board at prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Observed fan soiled near ware washing area and fan at entrance of kitchen soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open bottle of water stored inside reach in cooler at preparation area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spatulas and soup spoons stored upright with the food contact surface up near rice cooker.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across entrance kitchen door. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled Through kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of cooking oil not labeled at kitchen. Employee labeled. 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. Observed hummus dated 03-07-25, as per employee was prepared the day before, forgot to change label date.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee tasting food with gloves and continued to proceed to prepare food. Coached employee to discarded gloves, wash hands and put new gloves. Employee discard gloves and wash hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked quinoa (50F - Cold Holding) stored inside reach in cooler. As per operator was prepared the day before.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked quinoa (50F - Cold Holding) stored inside reach in cooler. As per operator was prepared the day before. 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 milk (117F - Hot Holding), as per operator less than one hour. Employee reheat milk (167F - Hot Holding). Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris accumulated near rice cooker at prep table. Observed green cutting board mold like substance at prep table near entrance door at kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at front counter.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon offer in the menu not identified as a raw. Employee marked all menus with marker. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel hand sink near ware washing area. Employee provided. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Observed cheesecake prepared at reach in cooler not date marked. As per employee prepared more than 24 hours. Repeat Violation
Food safety inspection conducted on 3/17/2025 revealed 31 total violations (5 high priority, 6 intermediate, 20 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside fruit container inside reach in freezer. Operator removed the bowl. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch phone and then put on gloves to engage in food preparation. Discussed proper procedures with employee. Employee properly washed hands. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curry sauce (47F - Cold Holding); cheesecake (48F - Cold Holding); chicken and rice soup (47F - Cold Holding) as per employee for approximately 3 hrs. Employee stated that the cooler is often open. Repeat Violation Warning
- 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. Discussed and provided to operator via email. Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Warning
- 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. Discussed and provided to operator via email. Warning
- 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. Observed cheesecake inside reach in cooler across kitchen entrance without date mark. As per operator for approximately 4 days. Operator properly date marked. Corrected On-Site Warning
Food safety inspection conducted on 11/4/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with stickers stored in reach-in cooler at kitchen. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sour cream 47 F in reach-in cooler. Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink. Discussed proper hand wash in handwash sink with operator.
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed drain line from espresso machine directly draining into handwash sink at front service counter. Handwash sink used for purposes other than handwashing. A few whole lemons and a bucket of soap water stored in the only handwash sink in kitchen. Employee removed items from sink. **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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of the press grills soiled with accumulation of grease.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. The only handwash sink in kitchen. Repeat Violation
Food safety inspection conducted on 5/6/2024 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023. Warning - From follow-up inspection 2024-02-02: No change. **Time Extended**
Food safety inspection conducted on 2/2/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
4
Intermediate
7
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach-in cooler on make line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on make line, 75F. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler next to three compartment sink.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Kitchen reach-in cooler next to kitchen reach-in freezer.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began preparing food on cook line. Manager had employee wash hands. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without sanitizing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over empanadas kitchen in reach-in cooler next to reach-in freezer. Manager moved ground beef to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line grill: onions (49F - Cold Holding); cheese (48F - Cold Holding); chicken (49F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed avocados in kitchen hand washing sink.
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Water at all sinks 77F. Mana stated the water heater is not working properly. Warning
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for establishment. Warning
- 31B-03-4:Intermediate - No soap and hand towels provided at handwash sink. Hand washing sink in bar area.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. No probe thermometer available for establishment.
Food safety inspection conducted on 2/1/2024 revealed 16 total violations (4 high priority, 7 intermediate, 5 basic).