DirtyFLRestaurant Inspection Data

LITTLE CUP CAFE

Health inspection records show LITTLE CUP CAFE in PORT ST. LUCIE has 3 inspections with a food safety rating of 1.5/5. Recent inspections indicate some food safety concerns.

8573 S US HWY 1

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13459136

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine lid broken
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In sink still frozen, placed back in cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk items placed labels on all Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs room temp put out less then 30 minutes ago advised to rapid chill. Placed eggs on ice water bath **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Removed item 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/ Robert musser 3-9-23 Corrected On-Site
  • 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. Hire 2 weeks ago

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8723876

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Placed into pan Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 25-05-4:Basic - Single-service articles improperly stored. In storage area
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Employee placed under running water Corrected On-Site Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm no more qutinary sanitizer. Dish washer placed bleach in three bay sink and now is 100ppm chlorine Corrected On-Site

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8997100

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine lid broken
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Still frozen chicken Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over gravy
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced potatoes 70f cold holding , advised to reheat or rapid chill
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict's manager marked menus Corrected On-Site
  • 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. Emailed form for employees to sign