DirtyFLRestaurant Inspection Data

LITTLE CUP CAFE

Health inspection records show LITTLE CUP CAFE in PORT ST. LUCIE has 4 inspections with a food safety rating of 1.4/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

8573 S US HWY 1

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 10894174

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sliced cheeses Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Awesome stored by plates Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and nova Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Or high temp test strips
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine no plan review. Warning

7/16/2025· 7mo ago

Visit ID: 13459136

Met Inspection Standards

1 high, 3 int, 7 basic

  • 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

3/26/2025· 11mo ago

Visit ID: 8723876

Met Inspection Standards

1 high, 5 basic

  • 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

10/22/2024· 1y 4mo ago

Visit ID: 8997100

Met Inspection Standards

2 high, 2 int, 4 basic

  • 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