DirtyFLRestaurant Inspection Data

LITTLE PARIS CAFE

With 6 inspections documented, LITTLE PARIS CAFE maintains a 3.0/5 food safety rating in TALLAHASSEE. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 6 reports on file

1355 MARKET ST STE A7

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

8/14/2025· 7mo ago

Visit ID: 10903739

Met Inspection Standards

3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing aprons. Aprons removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

1/7/2025· 1y 2mo ago

Visit ID: 10752500

Met Inspection Standards

4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of potatoes on floor in walk in cooler. Properly stored during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Bread in reach-in freezer. Covered during inspection. Corrected On-Site

8/20/2024· 1y 6mo ago

Visit ID: 8791618

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-12-5:Basic - Stored food not covered. Ice cream in Reachin freezer.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

5/8/2024· 1y 10mo ago

Visit ID: 8651164

Met Inspection Standards

1 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quiche at 50°, less than 4 hours per operator, cooler turned down during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.clothes stored in sink.

4/3/2024· 1y 11mo ago

Visit ID: 8566786

Met Inspection Standards

1 high, 2 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-03-4:Basic - Water draining onto floor surface, walk-in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed container of medicated lotion stored on table beside cleans eating utensils. Operator removed during inspection. Corrected On-Site

12/5/2023· 2y 3mo ago

Visit ID: 8390272

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Rolls in reach-in freezer.
  • 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. 0 ppm.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave.