CAFE772 FP

Name: CAFE772 FP
Address: 3304 ORANGE AVE, FORT PIERCE, FL, 34952, US
Rating: 24.8

3304 ORANGE AVE, FORT PIERCE, FL 34952

License #6603208

☕ Café/Breakfast ℹ️

24.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 14 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE772 FP in FORT PIERCE currently holds an InspectFL Health Score of 24.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 64 total violations — 13 critical, 22 major, 29 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 24, 2026 shows 14 observation rows: 2 critical, 6 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAFE772 FP has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork and cooked beef in small reach in cooler at 51f cold holding, operator discarded. Small reach in cooler set at 3 increased to 5, some items were good these two were out of temp.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in kitchen.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-62-4] Light not functioning. Burned out light above griddle.
[50-09-4] Current Hotel and Restaurant license not displayed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Inside small reach in cooler and make table.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef cooked two days ago no date mark, in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger over raw shrimp in small reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For triple sink or sanitizer buckets.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[41-17-4] Spray bottle containing toxic substance not labeled. Alcohol spray bottle not labeled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment offers a cash discount and has sign at register but it is not on menus, to be in compliance with new Florida law the operational charge is required to be added to the menus. Gave operator flyer.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. In kitchen lining song service items. Provided alternatives. Employee lined with foil. Please remember to keep foil intake.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils On ware washing dry shelf in white plastic containers. Informed cook.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee/ cook cell phone on prep table. Employee removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed and provided printed copy. Posted.
[33-16-4] Open dumpster lid. In a shared plaza.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker sliced open on top of slice cheeses. Employee voluntarily discarded.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-06-4] Wood food-contact surface not properly sealed. Dry food storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs over ready to eat cooked beef. Emailed safe storage to operators.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs with broken/ cracked shell found in cold make cooler across from grill. Employee removed and education provided.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter under lamp croquettes 112-124F hot holding, potatoes ball 126F hot holding. Advised to rapid reheat. Rechecked 168F, 174F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 2 sinks in kitchen.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Gallon of Milk that was frozen, then thawed opened yesterday per cook. Inspector provided education and placed yesterday date mark on bottle.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made on Monday found in walk in cooler.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing.
[24-05-4] Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
[10-08-5] Ice scoop handle in contact with ice.
[14-11-5] Interior of microwave heavily rusted
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cook line
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[25-05-4] Single-service tens stored on the floor at front line and in kitchen
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Forks and knives at the front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded beef made 4-23 found at 50
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Informed employee about washing hands prior to putting on gloves.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they have on site is only for cleaning floors walls and non food contact services NOT MEANT FOR SANITIZING DISHES
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler cases of raw shell eggs over cooked sliced pork.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook has changed several tasks, from leaving cook line to getting items out of coolers and freezer wearing gloves each time.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded beef made yesterday cooling over night 50F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shredded beef was cooling in deep metal pan covered.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sinks in kitchen
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided at the time of inspection.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced pork dated 4-15 owner states it was pulled from freezer 2 days ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. K class