SPA CAFE (THE)
1 QUAY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
8
Basic
9
Total
18
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside grains at storage dry area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents heavily dusty above cook line, preparation area and ware washing area.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean mixer bowl stored on floor under prep table near three compartment sink.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed big white cutting board at prep table near ware washing area.
- 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 employees purse and jacket stored above clean plates shelves storage. Employee removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed three wet cloths stored under cutting board across cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink coffee station. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen turkey thawing inside container at prep table. Employee put to thaw on prep sink with running cold water. Corrected On-Site
- 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 preparation table across cook line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees answered personal phone call, and proceeded to put gloves on without washing hands first. Coached employee to how to wash hands properly before engaging food.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed person in charge no knowledge about big 6 foodborne illnesses.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled near cook line.
- 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 offered in the menu not identified as a raw, employee marked smoked salmon with a marker. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Manager provided. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink front counter. Employee provided the soap. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unable to answer the minimum cooking temperature of chicken, provided hot tips temperatures to employee and discussed. Corrected On-Site
- 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. Provided by email, employee printed and posted at front counter. Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 18 total violations (1 high priority, 8 intermediate, 9 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table at kitchen. Employee removed the bottle. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly identified and segregated inside reach in cooler at prep area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside flour container with handle in contact with product at prep area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F on flat grill. Employee turn up the heat for reheat. **Corrective Action Taken** Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at coffee station.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at kitchen. Employee removed the bucket. Corrected On-Site Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed employee provided text kit for Quaternary.
Food safety inspection conducted on 11/6/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside flour container handle touching flour. Employee stored scoop with handle upwards. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on top of preparation table at kitchen. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table at kitchen. Employee stored sanitizer bucket on bottom shelf under prep table. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available. Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed no food grade brush in use at coffee station.
Food safety inspection conducted on 5/21/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 10/30/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located cook line area. - From follow-up inspection 2023-10-30: Still observed. **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-10-30: Still observed. **Time Extended**
- 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2023-10-30: **Time Extended**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2023-10-30: Still observed no chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ingrid Sarmiento, Jessi Flore, Maria Rodriguez, Elieser Bastidas. - From follow-up inspection 2023-10-30: Still observed Zeidy Rodriguez, Ingrid Sarmiento, Jessi Flores, Elieaser Bastidas. **Time Extended**
Food safety inspection conducted on 10/30/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
9
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Quaternary 00 ppm.
- 36-24-5:Basic - Hole in or other damage to wall. Located cook line area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Near three compartment sink kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour plastic containers.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing Water at 75°f located cook line area. Operator removed the water during inspection.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) located under prep table.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bottles of degreaser and gloves inside hand wash sink kitchen. Operator removed during inspection. Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen observed oven, stove, Meat Slicer, prep tables, reach in cooler no hand wash sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
- 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/ Jorge Sanchez.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ingrid Sarmiento, Jessi Flore, Maria Rodriguez, Elieser Bastidas.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 10/12/2023 revealed 16 total violations (1 high priority, 9 intermediate, 6 basic).