DirtyFLRestaurant Inspection Data

FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN

Health inspection records show FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN in ST AUGUSTINE has 5 inspections with a food safety rating of 3.9/5. Food safety practices have remained consistent.

36 Granada Street
Saint Augustine, Florida, 32084
Model Land Historic District
Saint Johns County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13517913

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. Warning - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended** - From follow-up inspection 2025-09-08: Operator and Chef are still working on HACCP to submit to the state. **Time Extended** - From follow-up inspection 2025-10-13: Person in charge has HACCP filled out. Provided new ez template to person in charge. **Time Extended**

Inspection Date: 9/8/2025

Inspection #: Visit ID: 13458185

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. Warning - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended** - From follow-up inspection 2025-09-08: Operator and Chef are still working on HACCP to submit to the state. **Time Extended**

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13454270

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. Warning - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended**

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10894658

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed left women's restroom in hallway missing covered waste receptacle.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface on cook line. Person in charge removed employee drink. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 47F water. Person in charge dumped water and placed scoop in dry container. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed left bathroom in hallway missing hand washing sign.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets on reach in coolers soiled with food debris. Observed refrigeration unit gaskets at bakery soiled with food debris
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine not sanitized due to machine not reaching minimum required temperature. Person in charge placed dishes in quat sanitizer at 200ppm. **Corrective Action Taken** Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temp dish machine reading 156F, 157F after multiple cycles. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed drink ice at main bar contaminated with unknown black flakes. Bartended started disposing of ice. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted rice noodles (68F - Cold Holding) on cook line. Person in charge added ice to water. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple shell stock tags missing last date sold.
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed pork rolls and pork chops non continuously cooked per person in charges description of procedures. Provided and discussed written procedures for non continuous cooling. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has not independent way to measure high temp sanitizing dish machine.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. Warning

Inspection Date: 4/18/2025

Inspection #: Visit ID: 8511269

  • N/A:No Violations Were Observed