JOSEPHINE'S CAFE

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint - From follow-up inspection 2026-03-05: As per operator missing part for repair arrives today . Time Extended

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. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through front door and proceed to handle clean utensil and food containers without washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ducks stored over Parmesan- operator removed and stored properly. At cookline reach in cooler raw lamb stored over cooked pasta - operator removed and stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw duck stored over raw salmon - operator removed. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler raw ducks- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed before thaw- see stop sale. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. At storage shelf- container of soap stored over cups/ glasses- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler raw ducks- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed before thaw- see stop sale. Warning

Basic - Water leaking from pipe and/or faucet/handle. At kitchen area - handwash sink- pipe leaking/ bursting with water onto the floor. Warning

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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Operator set up three compartment sink. Corrected On-Site

High Priority - Employee switched from working with raw food to handling clean dishes without washing hands. Advised operator of proper handwashing. Operator explained. Employee washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, chef preparing ready to eat calamari with bare hands without an approved AOP. Advised operator of proper procedure for handling food with BARE hands without an approved AOP.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw fish stored over French fries, not all commercially packaged. Advised operator of proper storage. At cook line flip top cooler, Egg wash stored over crab cakes. Operator removed egg wash. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line low boy, ROP fish thawed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sliced tomatoes (47F - Cold Holding); raw steak (51F - Cold Holding); cooked egg plant (51F - Cold Holding), or prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sliced tomatoes (47F - Cold Holding); raw steak (51F - Cold Holding); cooked egg plant (51F - Cold Holding), or prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.

High Priority - Toxic substance/chemical improperly stored. At kitchen storage area, bottle of window cleaner stored on shelf with clean pans. Advised operator of proper storage. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, lowboy gaskets torn, not keeping food cold. Advised operator to not store food in unit until gaskets are repaired.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line, cutting board with groove marks, no longer cleanable. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, in use utensils in standing water 102F. Operator placed utensils onto stove to heat to 135F. . Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station, refrigerator gaskets soiled with mold like substance.

High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 can of tomatoes.

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. At cookline, Employee using dry soiled cloth to wipe food contact surface, then touching clean plates without washing hands. Advised operator of proper handwashing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw Chicken stored over raw veal. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.

High Priority - Toxic substance/chemical improperly stored. At cookline, can of WD40 stored on shelf with clean plates. Operator removed. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cookline, wiping cloth chlorine solution +200ppm. Operator corrected to chlorine 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance. Not easily cleanable. Can opener visibly soiled.

Intermediate - Handwash sink used for purposes other than handwashing. At cookline, handwashing sink being used for other purposes as indicated by employee using sink to wash and prep raw shrimp. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Bowls used for bread crumbs.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee drink on prep table.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline, knives stored in between equipment. Operator removed. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe.

Basic - Soiled dry wiping cloth in use. Employee using dry soiled wiping cloth to clean food contact surfaces.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Potato salad dated 9/16/24, exceeding 7 days storage. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese(47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese (47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution exceeding Chlorine 200+ ppm. Operator corrected wiping cloth solution to Chlorine 100ppm. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink, strainer in sink. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly sanitizing. Advised operator to setup 3 compartment sink to properly wash rinse and sanitize all dishes until dish machine is repaired. Operator setup 3 CS. Corrective Action Taken Warning

Basic - Food stored on floor. At kitchen, oil stored on floor. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, Knives stored along wall between equipment. Operator removed knives, washed rinsed, sanitized. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over peas at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: cooked onions (75F - Cold Holding); cooked peppers (71F - Cold Holding); bacon (62F - Cold Holding); tuna (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down all products. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (131F - Hot Holding) Observed over filled in pan at steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed Strainer basket in hand sink by dish machine. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer dish machine and sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by dish machine. Advised operator to provide paper towels.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna at reach in freezer by salad station not date tracked. Per operator, lasagna is cooked and cooled for 24 hours before freezing. Educated operator on proper date tracking procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at walk in cooler made 5/6 with no date mark. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over rte foods on top line cooler. Was removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler, hard boiled eggs 51f cheese 49f peppers 49f, removed to another cooler. in line cooler, Veal 47f pico 46f sausage 50f, less than 4 hours. Foods not prepped today. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Unclean cutting board. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on cook line ceiling vents. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer base. Corrected On-Site Warning

Basic - Food stored on floor. Bags of produce outside of walk in cooler, pans of food inside walk in cooler. Warning

Basic - Stored food not covered. Sauce in walk in cooler. Warning

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing on soups, sauces, lasagna. Warning - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water handle of Three-compartment sink. Warning - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In pizza Reach-in cooler. Warning - From follow-up inspection 2021-08-27: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bare hand cutting lemons. Corrected with gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over Ready-to-eat produce in Reach-in cooler. Removed to proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza Reach-in cooler, over 4 hours, Cold hold foods not prepped or portioned today, Cut tomato 54f canned artichokes 53f pizza sauce 55f canned red peppers 54f fresh mozzarella 55f sausage 55f ham 56f, Stop-sale issued. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing on soups, sauces, lasagna. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Area in kitchen by salad Reach-in cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, was Removed to proper storage. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in white Frigidaire Reach-in cooler. Warning

Basic - Plumbing system in disrepair. Hot water handle of Three-compartment sink. Warning

Basic - Standing water in bottom of reach-in-cooler. In pizza Reach-in cooler. Warning