Cafe Cairano
Last inspected: Feb 2, 2026
52
Score
Cafe Cairano has been inspected 13 times since 2022. The most recent report on file is from Feb 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Cafe Cairano's latest score of 52 falls below the St. Augustine average of 81. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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 cracking raw shell eggs with gloved hands then changed gloves and continued to handle other food and milk container without washing hands between glove changes.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise sauce (48F - Cold Holding); mixed shredded cheese (48F - Cold Holding) sitting out on cutting board of flip top reach in cooler across from grill in kitchen, per employee both items have been taken out of cooler no more than 30 minutes, both items,s put back in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station closest to cook line has strainer in sink and used as dump sink.
31A-11-4
Basic - Dead roaches on premises. 1 dead roach behind reach in freezer chest in back of kitchen by triple sink. Employee cleaned up and discarded roach. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and vape with clean plates and to go containers on prep table by grill. Employee purse with clean plastic containers over triple sink.
40-06-5
Basic - Floor soiled/has accumulation of debris. Build up of debris and grease under triple sink and equipment on cook line.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink.
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In women's bathroom. **Repeat Violation**
36-64-5
52
Nov 19, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, drink, and phone on prep table with clean dishes next to steam well on cook line, all items removed. **Corrected On-Site**
40-06-5
95
Aug 26, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shell eggs stored over bottle of margarine in standing reach in cooler near back door to kitchen.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Large bottle of soap in hand wash station by triple sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on make line by reach in cooler used as dump sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by soda machine.
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans, pots, and lids on rack in back of kitchen.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking wearing watch
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard around flat top grill and side of range on cook line. Gaskets of reach in coolers throughout kitchen. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In women's bathroom.
36-64-5
Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler next to hand wash station on make line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges, tomatoes, and berries stored over bread, pancake mix, and other bottles of sauce in bottom section of reach in cooler across from cook line. **Repeat Violation**
08B-17-4
47
Jun 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-15: Half and half 51F Milk 49F Whipped butter 53F All items in standing reach in cooler in middle of cooler, per employees doors have been consistently open for several hours and ambient air temperature reading 61F **Admin Complaint** - From follow-up inspection 2025-06-16: Whipped butter in reach in cooler at 55F, when inspector showed up ambient air temperature of cooler was 51F, per manager butter has been in cooler since the night before. Inspected advised manager to discarded butter. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed. **Warning** - From follow-up inspection 2025-05-15: Per operator they are waiting for the maintenance person to come out sometime next week to install sink and plumbing. **Time Extended** - From follow-up inspection 2025-06-16: Still no mop sink in establishment. Talked with operator they were waiting for inspector to show up to ask if they could move the placement of mop sink. **Time Extended**
29-27-4
82
May 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-15: Half and half 51F Milk 49F Whipped butter 53F All items in standing reach in cooler in middle of cooler, per employees doors have been consistently open for several hours and ambient air temperature reading 61F **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed. **Warning** - From follow-up inspection 2025-05-15: Per operator they are waiting for the maintenance person to come out sometime next week to install sink and plumbing. **Time Extended**
29-27-4
82
Mar 14, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. coleslaw dated 2/20 in standing reach in cooler across from triple sink in back of kitchen.
01B-28-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop bucket outside and underneath bucket looks like mop water has been dumped onto bare ground.
28-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station by triple sink. **Repeat Violation**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash station at front counter across from front counter. **Repeat Violation**
31A-11-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler across from triple sink in back of kitchen.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over hollandaise sauce in standing reach in cooler by back door to kitchen. **Repeat Violation**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from missing end cap at hand wash station by triple sink. From pipe under sink in men's bathroom, pipe fixed. **Corrective Action Taken**
29-11-4
43
Aug 7, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee on cook line handled raw smoke salmon with gloved hands then switched gloves and continued to handle clean containers and plates without washing hands between tasks.
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (48F - Cold Holding) in standing reach in cooler with glass doors in kitchen, per employees doors have been consistently open for less then 1 hour. diced tomatoes (48F - Cold Holding) in top section flip top of reach in cooler on make line, per employee lid has been left open for less then 1 hour, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Lime-a-way stored with paper towels in dish area. Spray bottle of air fresher with paper towels under hand wash station on cook line. Bottle of Clorox, spray deodorant, and soap stored with paper towels under hand wash station in women's bathroom. All chemicals moved. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand wash sink next to reach in cooler on cook line.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penna pasta in flip top reach in cooler on make line, employee discarded. **Corrective Action Taken** **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to triple sink.
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and oranges over buns in standing reach in cooler on make line. Unwashed blueberries and strawberries over liquid eggs whites in flip top reach in cooler on make line.
08B-17-4
45
Apr 11, 2024
Routine - Food
1 critical violation.
View 1 violation
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-01: Per operator they are getting quotes for new dish machines, operator has placed a,"do not use" sign on dish machine. **Time Extended** - From follow-up inspection 2024-04-11: Operator said they are not going to replace the dish machine because it is to expensive, there is still a do not use sign on machine and machine is turned off. They have sanitizer dispensers set up over the triple sink and said they would rather use the triple sink. **Time Extended**
22-41-4
86
Feb 1, 2024
Routine - Food
1 critical violation.
View 1 violation
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-01: Per operator they are getting quotes for new dish machines, operator has placed a,"do not use" sign on dish machine. **Time Extended**
22-41-4
86
Jan 24, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (58F - Cold Holding) sitting out on reach in cooler on make line, per manager batter had been taken out less then 30 minutes prior, batter placed back in reach in cooler, discussed with manager about holding batter on time control. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the Irish, classic, and California eggs Benedict are not identified as undercooked. Mediterranean avocado toast with smoked salmon. Also there is no asterisk next to the consumer advisory leading to items identified as containing raw animal products. **Warning**
02B-01-5
Intermediate - 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. 1 employee on site that does not have food handler training and was hired approximately 1 month ago does not have proof, employee sign reporting agreement. **Corrected On-Site**
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee certification is a photocopy.
53B-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in standing reach in cooler near back door to kitchen, per manager milk was opened two days prior.
02C-03-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - No copy of latest inspection report available.
51-18-6
45
Aug 8, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell eggs over cooked chicken. Operator relocated the cooked chicken to the top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. On the main cook line, eggs and butter held on time as public health control with no product time marking. Operator placed time mark on the containers. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of febreeze on the back side of the main cook line reach in cooler. Operator relocated the chemical spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the cook line have build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or test kit available for the high temperature dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container plastic bowl used as a scoop with no handle.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the dry storage area by the rear exterior door has build up of dust around the ceiling vent.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license available expired 06/01/2023.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food/drinks stored over food/drinks to be served to customers. Operator relocated the personal items. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Flip top reach in cooler on the cook line has torn door gaskets.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler and standup reach in cooler in the prep area have build up of mold like substance in the door gaskets. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service plastic carry out containers stored on the floor at the front hand wash sink, operator relocated the single service containers. **Corrected On-Site** **Repeat Violation**
25-05-4
37
Jan 23, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
30
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Frequently Asked Questions
When was Cafe Cairano last inspected?
The most recent health inspection at Cafe Cairano on file is from Feb 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cafe Cairano?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Cafe Cairano.
How does Cafe Cairano compare to other restaurants in St. Augustine?
Cafe Cairano most recently scored 52 out of 100, which is lower than the St. Augustine average of 81.
Has Cafe Cairano's inspection record improved over time?
No. Recent inspections at Cafe Cairano have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe Cairano 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 Cafe Cairano inspected?
Based on the inspection history on file, Cafe Cairano is inspected around four times per year on average.
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