CAFE PINTON
11062 INTERNATIONAL DR STE 140
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
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. In rice container Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler in kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in kitchen. Chicken at room temperature Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Cook in kitchen. Coached employee on proper hand washing **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reaching cooler Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tongs in handsink at front counter Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator via email **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door glass cooler in kitchen chicken juice on bottom
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over bread in reach in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (60F - Cold Holding) bag left on counter, placed in cooler **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 to operator **Corrective Action Taken**
Food safety inspection conducted on 9/5/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 2/14/2024
High Priority
6
Intermediate
6
Basic
6
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Bolw use to scoop rice
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a watch. Corrected On-Site
- 16-29-4:Basic - Facility not cleaning utensils or equipment not washed, rinsed and sanitized using three distinct steps.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Goat kept cooling overnight in reach in cooler located at kitchen entrance with temperature of 66F.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork stored over mussels in reach in freezer.. Raw pork stored over cooked shrimp in reach in freezer. Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Server brought dirty dishes into kitchen and immediately grabbed a plate of food to take to dining room. Inspector coached server in hand washing. **Corrective Action Taken** Repeat Violation
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs kept on prep table for over 4 hrs with temperature of 55F
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She'll eggs stored on prep table for over 4 hrs with temperature of 55F, flan overnight kept in front counter dessert cooler with temperature of 48F. Goat meat kept cooling overnight in cooler with temperature of 66F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork kept on prep table for 2 hrs with temperature of 63F Ask to place in cooler **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes blocking hand sink located in cook line. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Bowl of potatoes stored in hand sink located in cookline. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Ground meat pulled from freezer yesterday and thawed no new date marked.
- 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 pork and cooked chicken made on Saturday no date marked. Cooked lentils made on Monday
Food safety inspection conducted on 2/14/2024 revealed 18 total violations (6 high priority, 6 intermediate, 6 basic).
Inspection on 8/22/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bag of rice on floor in kitchen Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind front counter
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dishes then put on gloves and begin food prep. Operator coached employee on proper hand washing **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soup in two door glass cooler in kitchen Corrected On-Site
Food safety inspection conducted on 8/22/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).