Cafe Genovese
Last inspected: Dec 11, 2025
67
Score
Cafe Genovese has been inspected seven times since 2022. The latest inspection on file is from Dec 11, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly seven violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
Cafe Genovese scores about where you'd expect for a St. Johns restaurant. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer in spray bottle at front counter tested at 200+chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw sausages stored over blueberries. Operator rearranged products to proper storage. Also, in stand up reach in cooler, raw bacon stored on top of hash browns. Employee rearranged products to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Food stored on floor. Cases of oil stored on the floor of outside storage building.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
67
Apr 10, 2025
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am.
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (54F - Cold Holding); sliced ham (56F - Cold Holding) in over filled container in top section of flip top reach in cooler at front counter, per operator lid has been open for several hours, items moved below line or in bottom of reach in cooler and lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over corned beef in standing reach in cooler in back of prep area, corned beef moved. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee doing dishes in triple sink in back prep area is only dipping utensils in chlorine sanitizer for approximately 1 second before placing in rack on drainboard.
22-46-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in back prep area rubbed hand together for only a couple of seconds while washing hands then continued to handle clean plates and equipment. **Repeat Violation** **Admin Complaint**
12A-17-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle of sanitizer at front counter reading 200ppm, operator dumped out spray bottle to be remade. **Corrective Action Taken**
41-27-4
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. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am **Repeat Violation**
03D-15-4
Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. AOP on site only states employees will not work while sick, operator wrote in hand washing and antiseptic on written procedures. **Corrected On-Site** **Repeat Violation**
09-27-1
Basic - Unnecessary items/unused equipment on the premises. Discarded refrigerator and fryers outside back exit to establishment.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over chicken salad and cut bell peppers in standing reach in cooler in back prep area.
08B-17-4
27
Aug 29, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (53F - Cold Holding); shredded cheese (50F - Cold Holding) in bags sitting on top of other containers in top section of reach in cooler across from flattop grill at front counter, per operator lid has been open for several hours.
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in prep area in back of kitchen, employee cleaned and cleaned up roach **Corrected On-Site**
35A-05-4
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. Operator missing information on unapproved AOP, establish,met has signed 4th page of AOP from 2015 but is missing the rest of that document. Operator handling cut tomatoes, toast, bacon, lettuce, and sliced cheese with bare hands, without any proof of complete approved AOP on site. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracking raw shell eggs with bare hands then continued to handle clean utensils without washing hands. **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (55F - Cooling, after 45 minutes 56F); cut romaine (60F - Cooling, after 45 minutes 64F) sitting on top of containers on top section of reach in cooler across from cook line, per operator lid has been left open for several hours.
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid by register at front counter, operator labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - Dead roaches on premises. 1 dead roach along wall by ice machine in back prep area, roach cleaned up and discarded. **Corrected On-Site**
35A-03-4
Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. AOP on site missing control measures.
09-27-1
Basic - Establishment using an Alternative Operating Procedure not having documentation that hands are properly washed when the specific ready to eat foods are prepared. No specific ready to eat foods identified on AOP.
09-26-1
Basic - Floor soiled/has accumulation of debris. Under fryers on cook line. Under tables next to triple sink.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink. At hand wash station by cook line.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak in vacuum packages thawing in pot of standing water in prep area.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Under hand wash station by triple sink.
29-11-4
32
Mar 1, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell eggs on grill with bare hands then continued to handle single service items and clean utensils without washing hands be tween tasks.
12A-27-4
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. One employee cutting ready to eat fruit with bare hands in prep area. Operator handling cold cuts and hashbrowns with bare hands on make station at front counter.
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 0ppm, operator added more tablets, retest at 200ppm. **Corrected On-Site**
22-43-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator they are holding grits, corn beef hash, hashbrowns, individual butters, and individual creamers on time but items are not on time control, items put of written procedures during inspection. **Corrected On-Site**
03F-10-5
Basic - Toilet/urinal not flushing/functioning properly. Toilet in men's bathroom does not flush
32-23-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing and rinsing dishes in middle compartment while other compartment used to hold dirty dishes.
16-13-5
52
Aug 28, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jan 24, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
39
Aug 19, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Spray bottle containing toxic substance not labeled. At front service counter by the cash register, unlabeled chemical spray bottle of sanitizer. Employee labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the back storage room by the bulk ice dispenser, employee personal belongings and bags stored on and over the soda syrup dispenser boxes.
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the back storage room, blue ice bin stored hanging on the side of the standup reach in freezer not inverted or covered for protection. **Repeat Violation**
24-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. On the outside of the building by the gate leading to the dumpster area, two carbon dioxide tanks stored against fence not secured.
51-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the standup reach in cooler in the back storage room, unwashed tomatoes stored on shelf over washed and cut lettuce.
08B-17-4
Basic - Soiled dry wiping cloth in use. On main cook line flip top reach in cooler opposite the grill, soiled dry cloth stored on clean cutting board.
21-10-4
Basic - Old food stuck to clean dishware/utensils. On the storage shelf over the three compartment sink in the back storage room, clean metal containers stored with old food grease residue on the outside of the metal containers under the lip of the containers.
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser by the entrance to the main kitchen line, build up of mold like substance on the underside plate of the soda dispensers above the nozzles.
23-03-4
64
Frequently Asked Questions
When was Cafe Genovese last inspected?
The most recent health inspection at Cafe Genovese on file is from Dec 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Cafe Genovese?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Cafe Genovese.
How does Cafe Genovese compare to other restaurants in St. Johns?
Cafe Genovese most recently scored 67 out of 100, which is about the same as the St. Johns average of 69.
Has Cafe Genovese's inspection record improved over time?
No. Recent inspections at Cafe Genovese have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Genovese means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe Genovese inspected?
Based on the inspection history on file, Cafe Genovese is inspected around two times per year on average.
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