GEORGE'S CAFE
505 N PARK AVE STE 109
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
0
Basic
11
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust around kitchen Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards at cook line Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler door in disrepair at salad station Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water at front counter
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled around kitchen and walk in cooler
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair at entrance of Walk in cooler Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At cook line
- 36-62-4:Basic - Light not functioning. No light bulb at walk in freezer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line with food debris
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey over RTE in walk in cooler Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 12 total violations (1 high priority, 0 intermediate, 11 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
0
Basic
9
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ice machine and prep table with accumulation of dust Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In 2 cutting boards Prep table and cook line
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler make table doors don't close appropriately
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance walk in cooler
- 36-62-4:Basic - Light not functioning. Light bulb missing In hood system
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line Handwash sink. Provided operator with copy **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep station
Food safety inspection conducted on 12/27/2024 revealed 9 total violations (0 high priority, 0 intermediate, 9 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
2
Basic
15
Total
19
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.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ice machine and prep table with accumulation of dust
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler make table doors don't close appropriately
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance walk in cooler
- 36-11-4:Basic - Floors not maintained smooth and durable. In walk in cooler
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep table
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Above prep table
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In cook line hand wash sink
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior Make table with food debris
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table reach in cooler
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled with debris Around kitchen area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in cook line
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and cornbeef 48F in reach in cooler at prep station. Per operator less then 4 hours. Recommend ice bath for temperature recovery **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. In cook line hand wash sink
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, tuna salad and chili made yesterday no date marking in walk in cooler
Food safety inspection conducted on 8/29/2024 revealed 19 total violations (2 high priority, 2 intermediate, 15 basic).
Inspection on 4/12/2024
High Priority
4
Intermediate
0
Basic
8
Total
12
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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind and under equipments.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from hood system. Fan covers have dust
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in coolers, gaskets and walk in cooler shelves
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean spoons kept in front counter kept facing up.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust in wall behind oven
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beans in walk in cooler. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1live roach on reach in cooler by oven Operator got rid of the roach. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 4/12/2024 revealed 12 total violations (4 high priority, 0 intermediate, 8 basic).
Inspection on 1/23/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
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. Frame of the ice bin has a black mold like substance
- 14-11-5:Basic - Equipment in poor repair. True make cooler
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the front counter silverware stored business end up
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw eggs over onion
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True make cooler ; cut tomatoes (55F - Cold Holding); cut lettuce (55F - Cold Holding) operarator removed product from this cooler
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. A vacuum breaker needs to be added to the splitter at the mop sink , currently no back flow device is present
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front hand sink
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed DBPR Form HR 5030-081 operator printed and posted Corrected On-Site
Food safety inspection conducted on 1/23/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/14/2023
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line Walk in cooler
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at soup station not inverted
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen on make tables and individual cutting boards
- 36-22-4:Basic - Floor area(s) covered with standing water. In cooks line and prep area
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in walk-in cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Pulled pork stored in broken container. Operator discarded container with pork
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 14-33-4:Basic - Walk -in cooler shelves with rust that has pitted the surface. And walk in freezer
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon-50F Beef patties-48F Raw chicken-47F Per operator it was bought from walk in cooler to the line less than two hours ago.Operator iced down salmon and will ice down other items **Corrective Action Taken**
- 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. Emailed operator handout **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth and spoon in hand washing sink at cooks line Corrected On-Site
- 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. Emailed operator food employee reporting agreement **Corrective Action Taken**
Food safety inspection conducted on 11/14/2023 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).