MCDAVIDS CAFE

With 5 documented inspections, MCDAVIDS CAFE in STEINHATCHEE has achieved a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 5 reports on file

213 10TH STREET SE

Overall Food Safety Rating

★★★☆☆ (3.1/5)

Based on 5 health inspection reports

All Inspection Reports

10/24/2025· 4mo ago

Visit ID: 10901909

Met Inspection Standards

N/A:No Violations Were Observed

5/23/2025· 9mo ago

Visit ID: 10799663

Met Inspection Standards

1 high, 1 basic

29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly.
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

3/14/2025· 12mo ago

Visit ID: 8754053

Met Inspection Standards

1 high, 3 int

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F.
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/
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

5/3/2024· 1y 10mo ago

Visit ID: 8609530

Met Inspection Standards

1 high

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. Handling buns and cut cut tomatoes. Put gloves on during inspection. Corrected On-Site

2/9/2024· 2y 1mo ago

Visit ID: 8366375

Met Inspection Standards

2 high, 1 int

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes left out less than 4 hours per operator, 50°, put in cooler. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection.