WHITE WOLF CAFE
1829 N ORANGE AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
5
Basic
11
Total
16
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.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven and reach in cooler doors on cooks line. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven and 3 compartment sink. Repeat Violation** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler on cooks line and salad station cooler.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- 08B-38-4:Basic - Food stored on floor. Pasta and sauerkraut stored on the floor in walk-in cooler operator removed. One case of oil in front of hws by salad cooler station. Operator removed **Corrected On-Site**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open grease receptacle lid. Operator closed lid. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment on cooks line. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers national registry of professionals **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table. **Repeat Violation**
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Couple menus not marked poached eggs and eggs Benedict. Operator marked menus with an asterisk. **Corrected On-Site** **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature for dish machine and quart for sanitizer buckets. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Server station hws. Operator replaced with hand pump soap. **Corrected On-Site**
Food safety inspection conducted on 2/24/2025 revealed 16 total violations (0 high priority, 5 intermediate, 11 basic).
Inspection on 2/13/2025
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors. - From follow-up inspection 2025-02-13: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven. - From follow-up inspection 2025-02-13: **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 cook with watch. - From follow-up inspection 2025-02-13: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77f by entrance to walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven. - From follow-up inspection 2025-02-13: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar. - From follow-up inspection 2025-02-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility. **Repeat Violation** - From follow-up inspection 2025-02-13: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. **Repeat Violation** - From follow-up inspection 2025-02-13: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. Poached eggs on hot line. Per cook 20 mins time - From follow-up inspection 2025-02-13: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals. - From follow-up inspection 2025-02-13: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table. - From follow-up inspection 2025-02-13: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for buckets**Repeat Violation** **Repeat Violation** - From follow-up inspection 2025-02-13: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 2/12/2025
High Priority
2
Intermediate
6
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooks line and salad station by microwave.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77°f by entrance to walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (50F - Cold Holding); lettuce (47-50F - Cold Holding); diced tomatoes (47-50F - Cold Holding) cooks line by biscuit oven; pancake batter (68F - Cold Holding); cheese (50F - Cold Holding); turkey (50F); ham (50F) per cook products in coolers less than 4 hours. Operator placed items on ice for temperature recovery. **Corrective Action Taken** **Warning**
- 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. Poached eggs on hot line. Per cook 20 mins time
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and egg Benedict. **Repeat Violation** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for buckets**Repeat Violation** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. By walk in cooler.
- 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. Milk in walk in cooler.
Food safety inspection conducted on 2/12/2025 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).
Inspection on 10/17/2024
High Priority
2
Intermediate
7
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cooks line.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler prep table 79 f. Operator removed. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No paper towels at server station. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked potatoes and carrots.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ROP fish. **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict and traditional eggs Benedict served with poached egg. **Corrected On-Site**
- 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/ Manager arrived during inspection. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips for dish machine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cooks line hand sink. Operator refilled paper towels. No paper towels at server station. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No paper towels at server station. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For poached eggs.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dry storage closet. Operator labeled windex. **Corrected On-Site**
Food safety inspection conducted on 10/17/2024 revealed 17 total violations (2 high priority, 7 intermediate, 8 basic).