Cypress Cafe
Last inspected: Mar 19, 2026
100
Score
Inspectors have visited Cypress Cafe 11 times, with records going back to 2022. Inspectors last stopped by on Mar 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Quaternary ammonium sanitizer not” comes up most often, recorded three times in the inspection record.
Cypress Cafe's latest score of 100 sits above the Tequesta average of 76. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 30, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding); pork chops (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all tcs products. **Warning** - From follow-up inspection 2025-07-30: Chicken salad 56F cold holding; sausage 57F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down all tcs products. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and oil residue by triple sink. **Warning** - From follow-up inspection 2025-07-30: Same. **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen by triple sink. Educated operator on proper use and storage of wiping cloths**Corrected On-Site** **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-30: Same. **Time Extended**
21-12-4
78
Jul 29, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Jan 21, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef and fully cooked sausage in same container at walk in cooler, raw steak over cooked corn not in commercial packaging at reach in freezer. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked macaroni (102F - Cooling) at 9:14; cooling since 9:00 - 101F at 9:42 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to spread out cooked macaroni in a shallow pan and place in cooler.
03D-15-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
70
Oct 4, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours. - From follow-up inspection 2024-10-04: No time stamp for butter, raw shell eggs or cooked potatoes. Per operator, out of temperature for approximately 1.25 hours. Operator placed time stamp for remaining 2.75 hours. **Admin Complaint**
03F-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock. - From follow-up inspection 2024-10-04: No vacuum breaker observed. **Admin Complaint**
29-42-4
74
Oct 3, 2024
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
29-42-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Observed kink in hose for quaternary sanitizer. Advised operator to add quaternary solution manually or use chlorine sanitizer.
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef steak fritters not in commercial packaging over French fries at reach in freezer. Educated operator on proper storage procedures.
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at reach in cooler on cook line. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (45F - Cold Holding) - rechecked 44F ; shredded cheese (45F - Cold Holding) - rechecked 44F; butter (45F - Cold Holding) - rechecked 44F ; chicken wings (44F - Cold Holding) - rechecked 43F ; chicken vegetable soup (44F - Cold Holding) - rechecked 43F Per operator, it prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. **Repeat Violation** **Admin Complaint**
03A-02-5
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. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours.
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to plates by cook line. **Corrected On-Site**
12B-07-4
39
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Nov 14, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dispenser line is kinked. Operator set up sink manually 200ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Cook reversed. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44°F-54°F stacked to high in flip top cooler at cook line. Filled up less than 2 hours ago. Cook divided in smaller portions. **Corrective Action Taken**
03A-02-5
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. Cook divided cheese with bare hands. Cook put gloves on. **Corrected On-Site**
09-01-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap next to cook line. Operator repaired dispenser. **Corrected On-Site**
31B-06-4
50
Apr 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
53A-03-7
90
Nov 7, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained compartment and reset quaternary solution to 200 ppm and sanitized dishes again. **Corrected On-Site**
22-43-4
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- raw shell eggs and boiled potatoes at cook line; as per operator food on time since 8:00 am; operator time marked; **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled potatoes (68-69 F - Cooling)at 10:05 to 68° F at 10:19 since 9:45 ; food cooling at room temperature At this rate food will not reach 41° F within 6 hours; food moved to walk-in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink at cook line used for purposes other than handwashing- sanitizer bucket stored inside Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored in a location that is exposed to splash/dust. Boiled potatoes stored to cool under handwash sink at cook line; food moved to walk-in cooler **Corrected On-Site** **Repeat Violation**
08B-36-4
Basic - Food stored on floor- case of oil at storage area and bucket of pickles in walk-in cooler; operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to rice containers and cans of food in dry storage Operator stored properly **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation- cook **Repeat Violation**
13-03-4
41
Frequently Asked Questions
When was Cypress Cafe last inspected?
The most recent health inspection at Cypress Cafe on file is from Mar 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cypress Cafe?
Across the inspection record, “quaternary ammonium sanitizer not” has been cited three times, more than any other issue at Cypress Cafe.
How does Cypress Cafe compare to other restaurants in Tequesta?
Cypress Cafe most recently scored 100 out of 100, which is higher than the Tequesta average of 76.
Has Cypress Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Cypress Cafe have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cypress Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cypress Cafe inspected?
Based on the inspection history on file, Cypress Cafe is inspected around three times per year on average.
Nearby Restaurants