DirtyFLRestaurant Inspection Data

CYPRESS CAFE INC

357 CYPRESS DR STE 14

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8995095

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef and fully cooked sausage in same container at walk in cooler, raw steak over cooked corn not in commercial packaging at reach in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked macaroni (102F - Cooling) at 9:14; cooling since 9:00 - 101F at 9:42 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to spread out cooked macaroni in a shallow pan and place in cooler.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8994626

  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours. - From follow-up inspection 2024-10-04: No time stamp for butter, raw shell eggs or cooked potatoes. Per operator, out of temperature for approximately 1.25 hours. Operator placed time stamp for remaining 2.75 hours. Admin Complaint
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock. - From follow-up inspection 2024-10-04: No vacuum breaker observed. Admin Complaint

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8732576

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to plates by cook line. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Observed kink in hose for quaternary sanitizer. Advised operator to add quaternary solution manually or use chlorine sanitizer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef steak fritters not in commercial packaging over French fries at reach in freezer. Educated operator on proper storage procedures.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at reach in cooler on cook line. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (45F - Cold Holding) - rechecked 44F ; shredded cheese (45F - Cold Holding) - rechecked 44F; butter (45F - Cold Holding) - rechecked 44F ; chicken wings (44F - Cold Holding) - rechecked 43F ; chicken vegetable soup (44F - Cold Holding) - rechecked 43F Per operator, it prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8552172

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense oatmeal in dry storage area. Cook removed. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday. See stop sale.
  • 01B-14-4:High Priority - 1 Shell egg in use with broken shell on cook line.See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 50°F left out for less than 2 hours on cook line. Cook iced fish down. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times sanitizer container stored in sink. Operator removed. Corrected On-Site

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8354009

  • 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. Cook divided cheese with bare hands. Cook put gloves on. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dispenser line is kinked. Operator set up sink manually 200ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Cook reversed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44°F-54°F stacked to high in flip top cooler at cook line. Filled up less than 2 hours ago. Cook divided in smaller portions. **Corrective Action Taken**
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap next to cook line. Operator repaired dispenser. Corrected On-Site