DirtyFLRestaurant Inspection Data

REVEILLE CAFE

2109 EVERGLADES LANE

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10722827

  • 08B-39-4:Basic - Raw fruits/vegetables not washed fully prior to preparation. Stickers on washed avocados on line
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Battery died in soap dispenser in cook line area. Operator replaced batteries. Corrected On-Site

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8781893

  • 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 food in walk in cooler, manager moved, Employee food stored with customer food reach in cooler in wait staff area. Manager moved. Employee purse and drinks stored on and above customer food. Manager moved. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line with extremely long beard. Employee put on bandana. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several cooks on cook line, no hat. Ineffective hair restraint, cook with long hair in pony tail with hat.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in water at 85F. Employee stated they are held on time, however not on time as a public health control list. Manager added.Corrected On-Site Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Oranges placed in orange juice machine, which slices and juices the oranges. Oranges are not being washed first. Discussed washing fruit first with manager.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish area and then began moving clean dishes.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2- 1 quart Half and half 46F brought from walk in cooler at 6:30 am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced deli turkey 44F on cook line reach in cooler, Sausage 44F same, second temp 42F at 10:06 am 47F creamer wait staff cooler, second temp 46F at 11:22 am Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in prep area for wait staff, manager moved. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink. Manager moved. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap handwashing sink in wait staff area. Corrected On-Site

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8630702

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8556974

  • 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. 0ppm, operator primed machine 100ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (46F - Cold Holding); cooked mushrooms (47F - Cold Holding); diced tomatoes (46F - Cold Holding) In reach in cooler next to hand wash sink in cook line area. Operator placed items in ice. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher filled in hand wash sink in cook line area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on special menu

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8381036

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry storage shelf. Operator removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test kits expired
  • 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/