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 8 inspections with a food safety rating of 3.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 8 reports on file

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

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 8 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13454309

Met Inspection Standards

2 high, 5 int, 4 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed large stock pots stored on floor in kitchen. Person in charge placed on racks larger than 6inches off floor. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed four cases of food on floor in walk-in cooler.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle at bar in ice person in charge removed from ice. Observed ice trays in drink ice, no visible contamination in ice. Person in charge removed ice trays from ice. Corrected On-Site
  • 10-12-5:Basic - In-use ice utensil stored on soiled surface between uses. Observed ice paddle sitting in dirty ice machine surface. Person in charge had ice paddle placed in ware washing and placed a food pan on ice machine for paddle. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting beats for salad use without gloves. Employee was using hand mandolin and did not want to use gloves fear of slipping. Discussed AOP with operator. Employee is in a very niche side kitchen and AOP would not be for main kitchen. Provided paper work to person in charge. No visible contamination observed on beats and employees hands were clean, cut free, jewelry free.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich reach in cooler: deli meat and cheese pre make (54F - Cold Holding); cut tomatoes (48F - Cold Holding) person in charge placed in walk-in cooler to cool. Product in reach in cooler for less than four hours. Flip-top cooler left open during lunch rush. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shell stock tags in food container not in any particular order.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some shell stock tags missing last date sold. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen cook line heavily soiled with food stains
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent irreversible measuring device for high temp dish machine at bar. Repeat Violation
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen poultry, pork, steak with improper labeling. Operator has submitted their HACCP and is awaiting Divisional approval.

2/23/2026· 1mo ago

Visit ID: 13602498

Met Inspection Standards
  • N/A:No Violations Were Observed

12/22/2025· 3mo ago

Visit ID: 13547698

Follow-up Inspection Required

1 int

  • 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** - From follow-up inspection 2025-12-22: HACCP plan was emailed in during callback. **Time Extended**

10/13/2025· 6mo ago

Visit ID: 13517913

Follow-up Inspection Required

1 int

  • 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**

9/8/2025· 7mo ago

Visit ID: 13458185

Follow-up Inspection Required

1 int

  • 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**

7/10/2025· 9mo ago

Visit ID: 13454270

Follow-up Inspection Required

1 int

  • 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**

7/7/2025· 9mo ago

Visit ID: 10894658

Follow-up Inspection Required

4 high, 4 int, 5 basic

  • 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

4/18/2025· 12mo ago

Visit ID: 8511269

Met Inspection Standards
  • N/A:No Violations Were Observed