DirtyFLRestaurant Inspection Data

CITY HALL CAFE

With 6 inspections documented, CITY HALL CAFE maintains a 2.7/5 food safety rating in TAVERNIER. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

88511 Overseas Highway
Florida, 33070
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13483394

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F Water for utensils was put over flame to reheat **Corrective Action Taken** Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken Thawing in triple without running water. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
  • 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. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guerrmo Gerardo Warning

8/5/2025· 7mo ago

Visit ID: 10927985

Met Inspection Standards

1 high, 3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (42F - Cold Holding); chicken salad (44*F - Cold Holding); chic peas (44F - Cold Holding); ; Poultry (48*F - Cold Holding) The RIC lids were closed to help cool down items in the top of counters Ice was added to chicken and fish in reaching cooler **Corrective Action Taken**

12/26/2024· 1y 2mo ago

1 high, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 119F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy cooler gadgets are soiled.
  • 25-06-4:Basic - Single-service white plastic forks knives and spoons not stored inverted or protected from contamination.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Cooked chicken @90F

7/30/2024· 1y 7mo ago

3 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line Reach in cooler gaskets are soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fan at dish washer

1/11/2024· 2y 2mo ago

Visit ID: 8464328

Met Inspection Standards

1 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatball thawing in sink 40 F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry (84*F - Hot Holding); Poultry (81*F - Hot Holding); cooked and sitting on top steam warmer in containers
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom used by employees.

8/4/2023· 2y 7mo ago

Visit ID: 8363462

Met Inspection Standards

1 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish , tuna , bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
  • 25-06-4:Basic - Single-service articles , plastic forks , at wait station not stored inverted or protected from contamination.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200ppm chlorine diluted to 100 ppm chlorine Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
  • 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. **Corrective Action Taken**