Bevs Burger Cafe
Last inspected: Apr 1, 2026
47
Score
Bevs Burger Cafe has been inspected nine times since 2022. The most recent report on file is from Apr 1, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 13 violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
By comparison, the average High Springs facility scores 74, putting Bevs Burger Cafe on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 9, 2025
Routine - Food
No violations found.
100
Aug 29, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
43
Mar 18, 2025
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line cracked raw shell eggs then put on gloves to continue cooking foods and plating foods.
12A-27-4
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. 0ppm, operator pushed the line deeper into the liquid and primed line, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of black eyed peas on dry storage shelf.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ribs cooked on 3/5 in walk in cooler, see stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter made with raw shell eggs over tomatoes in reach in cooler on cooks line, manager moved batter to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained on battering reach in cooler. -Interior deflector plates of both ice machines. -Mountain Dew and diet Mountain Dew drink dispensing nozzles soiled on drink machine in 2nd dining room.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice inside Handwash sink in back prep area, after washing hands ice was melted away. Spatula in Handwash sink on cooks line, manager removed spatula. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. 1 employee expired 12/2024.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line, employee placed drink on the bottom shelf. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between oven and prep table in the back prep area, employee moved knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt container in back prep area the handle directly in food.
10-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior reach in freezer on cooks line. -Table top hot holding box the wheels are soiled. -Dry storage shelf in the back prep area. **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Extra plastic crates stacked up outside back door.
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Container in back server station no label, operator stated it was sugar.
02D-01-5
25
Aug 22, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham/turkey (46F - Cold Holding) item in top portion of flip top cooler on cooks line, other items were 41F or below, ice was added to item. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baby back ribs cooked 8/7 and 8/15.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in walk in cooler. French toast batter made with raw shell eggs on shelf above mustard and ketchup bottles in reach in cooler on cooks line. Manager moved all raw to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Whisk inside Handwash sink on cooks line, employee moved whisk. **Corrected On-Site**
31A-11-4
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.
09-24-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cooks line and in walk in cooler. -Ceiling soiled in the back area. -Wall soiled over dish machine area. **Repeat Violation**
36-73-4
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
09-07-5
Basic - Light shield damaged/in disrepair. Over dish machine area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled. Table top hot box wheels. Fan guard in walk in cooler. Shelves in walk in cooler. Interior reach in freezer on cooks line. **Repeat Violation**
23-03-4
45
Jan 16, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
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 bucket in prep area over 500ppm, employee added water 300ppm. **Corrected On-Site**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg French toast batter on shelf above cut tomatoes in reach in cooler on cooks line, employee placed batter on the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs changed gloves with no hand wash, inspector stopped and explained proper handwashing. He washed his hands and then changed gloves. **Corrective Action Taken**
12A-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table. Drink on top of seasoning container in prep area. Employee moved drink on the bottom. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of bagged bread on cooks line. Jackets and shirts on dry storage shelf in back kitchen.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic container on shelf in back area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Inside walk in cooler.
36-73-4
Basic - Food stored on floor. Canned food on floor under back storage table. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under oven.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the gasket is soiled. Back part of fryers. Hood filters starting to accumulate debris above fryers. Shelf holding hot box on cooks line the shelf is soiled. Walk in cooler fan guard. Walk in cooler food shelves. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler outside of walk in cooler. Reach in cooler on cooks line. **Repeat Violation**
29-49-6
33
Aug 22, 2023
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
39
Mar 1, 2023
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked potatoes and lettuce on cooks line. Raw steak over hot dogs in walk in cooler.
08A-05-6
High Priority - Food with mold-like growth. See stop sale. 1 onion.
01B-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee kept wiping hands on apron while cooking food.
12A-28-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs and cooked potatoes on cooks line.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the back clean shelf stained. **Repeat Violation**
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. Under back Handwash sink. At the Three compartment sink.
29-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in the back prep area and above small reach in cooler next to smoker.
14-47-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the back prep area and on cooks line. Walls soiled on cooks line.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table on the cooks line, employees moved drinks to the bottom shelf.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above sauce bottles.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on the back storage shelves.
24-08-4
Basic - Equipment in poor repair. Cutting boards in the back kitchen prep area with deep cut marks. Container holding cooked chicken in walk in cooler is cracked.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Apple juice in the back closet area. Multiple items on the floor in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled outside of walk in cooler and dry storage shelves in the back. Interior reach in freezer on cooks line. Reach in cooler gaskets soiled on various reach in coolers. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Ribs and chicken in walk in cooler.
08B-12-5
26
Aug 29, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. Observed both ice machine shrouds with dark foreign substance in the corners. ALSO, a tea nozzle on the front line and at the 8 head soda machine have buildup.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of Certified Food Manager # on multiple certificates. **Repeat Violation**
53B-10-4
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. Observed 2 expired certificates provided.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner Observed 2 pans of pork, at less than 32F, on a prep surface, no running water.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets with an accumulation of crumbs/debris.
23-03-4
67
Frequently Asked Questions
When was Bevs Burger Cafe last inspected?
The most recent health inspection at Bevs Burger Cafe on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Bevs Burger Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Bevs Burger Cafe.
How does Bevs Burger Cafe compare to other restaurants in High Springs?
Bevs Burger Cafe most recently scored 47 out of 100, which is lower than the High Springs average of 74.
Has Bevs Burger Cafe's inspection record improved over time?
Yes. Recent inspections at Bevs Burger Cafe have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bevs Burger Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bevs Burger Cafe inspected?
Based on the inspection history on file, Bevs Burger Cafe is inspected around three times per year on average.
Nearby Restaurants