4 ROOTS CAFE
777 E PRINCETON ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut boards grooved front line and back house
- 14-11-5:Basic - Equipment in poor repair. Hot box gasket broken
- 08B-38-4:Basic - Food stored on floor. Case of Dino nuggets and Mac and cheese floor of walk in freezer
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged foods in grab and go cooler missing minimum labeling requirements
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing restrooms
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at register not inverted with handles first. Operator inverted items Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marks missing for grab and go items Operator put time mark on white board Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing Quat and high temp test strips for 3 compartment sink and dishmachine
- 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/
- 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. Employees missing food handler cards
Food safety inspection conducted on 4/4/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over wrapped bread. Advised operator that all employee drink and personal items must be segregated from all food and clean equipment Corrected On-Site - From follow-up inspection 2024-12-02: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches Corrected On-Site - From follow-up inspection 2024-12-02: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in hot box front line - From follow-up inspection 2024-12-02: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on pickle container in walk in cooler - From follow-up inspection 2024-12-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Top of hot box on cook line Ice scoop holder. Operator immediately cleaned (corrected on site) - From follow-up inspection 2024-12-02: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut Tomatoes dated 9/26. Operator immediately discarded Corrected On-Site - From follow-up inspection 2024-12-02: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (112-130F - Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery. . Operator reheated to 174F Corrected On-Site - From follow-up inspection 2024-12-02: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had containers inside Corrected On-Site - From follow-up inspection 2024-12-02: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-12-02: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-12-02: **Time Extended**
Food safety inspection conducted on 12/2/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over wrapped bread. Advised operator that all employee drink and personal items must be segregated from all food and clean equipment Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket in hot box front line
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on pickle container in walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Top of hot box on cook line Ice scoop holder. Operator immediately cleaned (corrected on site)
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut Tomatoes dated 9/26. Operator immediately discarded Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (112-130F - Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery. . Operator reheated to 174F Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had containers inside Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 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/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Warning
Food safety inspection conducted on 10/3/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder that had standing water in it. Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce made with fresh garlic 55F. Above cooler well 20 minutes per operator. Operator immediately moved into cooler for temperature recovery **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples out at front area for self service not wrapped. Operator immediately removed **Corrective Action Taken**
Food safety inspection conducted on 4/11/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 10/13/2023
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In ice scoop holder by ice machine
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat containers of vegetables in walk in cooler
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4live flying insects above unwrapped apples for self service Next unannounced inspection per Leslie Martin 10/13
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples for self service Advised operator to wash and wrap
Food safety inspection conducted on 10/13/2023 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).