FOXY'S CAFE
160 107 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris interior. **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatloaf made 2-11 in the evening wrapped and cooled in the walk in cooler not cooled within 6 hours. - From follow-up inspection 2025-04-11: No cooling at time of inspection **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/12/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting boards on cook line. Employee removed drink. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle touching flour, employee removed scoop. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris interior. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards. Employee moved to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of white powder in prep area no label. Employee labeled flour.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatloaf made 2-11 in the evening wrapped and cooled in the walk in cooler not cooled within 6 hours.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of tuna on dry storage can rack. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meatloaf (53F - Cooling from night before ) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatloaf made 2-11 in the evening wrapped and cooled in the walk in cooler not cooled within 6 hours.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager onsite Samuel Hetrick 8-8-2019 8-8-2024 expired.
Food safety inspection conducted on 2/12/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
2
Basic
14
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of exterior and interior ice machines soiled with black mold like debris. Employee cleaning areas. **Corrective Action Taken** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards cut marks on deli reach in cooler on cook line.
- 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 phone on shelf over foods being prepared in kitchen on cook line and employee phone on shelf in prep area over chips and jelly. Educated employees.
- 13-03-4:Basic - Employee with no hair restraint while engaging in dish washing. Employee no hair restraint in dish area while working with clean dishes. Employee put on hat. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans on drying rack in dish area. Educated employee.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled on cook line. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer build up of ice under condenser. **Repeat Violation**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. front server station has handle of tongs touching cut leafy greens. Employee removed tongs. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line. Interior of pizza oven and oven in rear prep area soiled interior. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer soiled. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Lids open on dumpster in rear of building. Employee closed dumpster. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water that is slow draining in mop sink in rear of building.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in wait station. Employee moved wet cloth to sanitizer bucket. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk white powder removed from packaging not labeled. Employee labeled flour. **Corrected On-Site** **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of tuna and black olives on can rack with foods to be served to the public. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler on cook line, mixer head soiled, slicer guard area soiled with food debris. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar. Employee refilled paper towels. **Corrected On-Site**
Food safety inspection conducted on 7/25/2024 revealed 17 total violations (1 high priority, 2 intermediate, 14 basic).