LIL BITS CAFE
11962 CR 101 STE 403
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on cook line, manager moved. Employee speaker and cell phone on counter on cook line. Manager moved. Employee belongings above customer to go cups and coffee in wait staff area. Employee moved. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Coin on cook line no beard guard with long goatee. No beard guards available. Manager will order beard guards.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in wait station stacked cups in server station area. Employee moved to air dry. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen in kitchen underneath equipment.
- 08B-38-4:Basic - Food stored on floor. Cans and bag of potatoes in dry storage area, stored on floor. Food stored on floor in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer and oven has accumulation of food debris and grease. Gaskets in reach in cooler in wait staff area has accumulation of black soiling. *** Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Shared dumpster.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in wait station area rusted and pitted. Corrected On-Site
- 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. Dish machine temperature 150.8. Manager called repairman. For now dish machine will be used for wash and rinse and prep sink will be used for sanitizer, dish machine switched over to chlorine, chlorine sanitizer at 100PPM Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg, no handwash or glove change. Discussed with manager importance of washing hands and alternatives for prepping the eggs so the cook does not have to leave the cook line to wash his hands every time he cracks an egg.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50F on cook line employee moved to reach in cooler, second temp 43F at 10:54 am Eggs 48F in cook line employee moved to each in cooler, 45F ambient air temperature at 10:55 am Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on counter on cook line. Manager moved to bottom shelf. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards soiled. Cutting boards soiled.
Food safety inspection conducted on 11/20/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 5/7/2024
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation - From follow-up inspection 2024-05-07: Admin Complaint
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line - From follow-up inspection 2024-05-07: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing splitter added to hose bibb. Hose attachment side Repeat Violation Admin Complaint - From follow-up inspection 2024-05-07: Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-07: Admin Complaint
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Telly - From follow-up inspection 2024-05-07: Employee has no proof of food manager certification Admin Complaint
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict - From follow-up inspection 2024-05-07: Operator has not identified undercooked ingredient on eggs Benedict Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks 1 dish washer 4 servers - From follow-up inspection 2024-05-07: 2 cooks 3 servers Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : 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. Mike - From follow-up inspection 2024-05-07: Admin Complaint
Food safety inspection conducted on 5/7/2024 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).
Inspection on 3/6/2024
High Priority
3
Intermediate
6
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area around soda nozzles on beverage machine
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
- 12A-25-4:High Priority - Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat wearing gloves, touched clean utensil without changing gloves and washing hands. Discussed with manager who had employee wash hands. **Corrective Action Taken**
- 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. Butter pats Shell eggs Operator time marked Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing splitter added to hose bibb. Hose attachment side Repeat Violation Admin Complaint
- 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.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Telly
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips High temp measuring device
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks 1 dish washer 4 servers
- 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. Mike
Food safety inspection conducted on 3/6/2024 revealed 12 total violations (3 high priority, 6 intermediate, 3 basic).
Inspection on 10/25/2023
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area Employee preparing food wearing bracelets
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler in server station
- 08B-38-4:Basic - Food stored on floor. Bag of potatoes Bag of onions
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles soiled at beverage station
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef in bus tub on counter. Operator moved to walk in cooler. Corrected On-Site
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Uncovered potatoes stored under paper towel dispenser in kitchen. Operator moved potatoes. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee exited kitchen area, returned and placed gloves on without hand wash. Discussed with operator.
- 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. Potatoes on shelf in kitchen area. Operator time marked. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponge and towel in hand wash sink in server station Pan in hand wash sink in kitchen area Operator removed Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hot dogs in reach in cooler dated 10/2. Operator dated the hot dogs were removed from the freezer on 10/24 Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray bottle in kitchen area
Food safety inspection conducted on 10/25/2023 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).