CAFE 11

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Inspection history

1. Jan 20, 2026

   A
   5 violations

   • Food Protection Certificate not available for inspection
   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Current letter grade or Grade Pending card not posted
   • The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

2. Sep 25, 2025

   C
   2 violations

   • Critical:Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
   • Critical:No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

3. May 6, 2025

   ✕
   3 violations

   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

4. Jan 30, 2024

   A
   5 violations

   • “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Failure to display required signage about plastic straw availability