CITRUS CAFE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 22, 2026

   ✕
   6 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • In use food dispensing utensils improperly stored
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

2. Aug 26, 2025

   ✕
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Jul 10, 2024

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

4. Aug 24, 2023

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Aug 31, 2022

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Improper thawing procedures used

6. Aug 10, 2021

   ✕
   9 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

7. Jul 25, 2019

   ✓
   1 violation

   • Improper use and storage of clean, sanitized equipment and utensils

8. Jul 30, 2018

   ✕
   5 violations

   • Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

9. Aug 17, 2015

   ✕
   3 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • In use food dispensing utensils improperly stored