FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN

Name: FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN
Address: 36 GRANADA ST, ST AUGUSTINE, FL, 32084, US
Rating: 76.8

36 GRANADA ST, ST AUGUSTINE, FL 32084

License #6502606

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.8 Grade C / 100

Mixed Health Record

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Quick take

FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN in ST AUGUSTINE currently holds an InspectFL Health Score of 76.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 11 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich reach in cooler: deli meat and cheese pre make (54F - Cold Holding); cut tomatoes (48F - Cold Holding) person in charge placed in walk-in cooler to cool. Product in reach in cooler for less than four hours. Flip-top cooler left open during lunch rush.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle at bar in ice person in charge removed from ice. Observed ice trays in drink ice, no visible contamination in ice. Person in charge removed ice trays from ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen cook line heavily soiled with food stains
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed large stock pots stored on floor in kitchen. Person in charge placed on racks larger than 6inches off floor.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shell stock tags in food container not in any particular order.
[08B-38-4] Food stored on floor. Observed four cases of food on floor in walk-in cooler.
[09-01-4] 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. Observed employee cutting beats for salad use without gloves. Employee was using hand mandolin and did not want to use gloves fear of slipping. Discussed AOP with operator. Employee is in a very niche side kitchen and AOP would not be for main kitchen. Provided paper work to person in charge. No visible contamination observed on beats and employees hands were clean, cut free, jewelry free.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent irreversible measuring device for high temp dish machine at bar.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen poultry, pork, steak with improper labeling. Operator has submitted their HACCP and is awaiting Divisional approval.

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed drink ice at main bar contaminated with unknown black flakes. Bartended started disposing of ice.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has not independent way to measure high temp sanitizing dish machine.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed left womens restroom in hallway missing covered waste receptacle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface on cook line. Person in charge removed employee drink.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple shell stock tags missing last date sold.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets on reach in coolers soiled with food debris. Observed refrigeration unit gaskets at bakery soiled with food debris
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temp dish machine reading 156F, 157F after multiple cycles.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed left bathroom in hallway missing hand washing sign.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 47F water. Person in charge dumped water and placed scoop in dry container.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed pork rolls and pork chops non continuously cooked per person in charges description of procedures. Provided and discussed written procedures for non continuous cooling.

Community reaction

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Community pulse