De Real Ting Cafe
Last inspected: Feb 6, 2026
17
Score
Going back to 2023, De Real Ting Cafe has 11 inspections in the public record. The latest inspection on file is from Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 22 violations per visit lately, up from roughly 10 violations before.
“Time/temperature control for safety food” comes up most often, recorded five times in the inspection record.
Restaurants in Jacksonville average 74, so De Real Ting Cafe trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
6
Major latest
12
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink by cook line downstairs
29-34-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then put clean dishes away, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Displayed food not properly protected from contamination. Ice cream peach cobbler and chicken wraps with regular lids, not hinged **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cabbage and 120f chicken, in warmer, manager reheated it to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bag with towel in hand sink at bar, employee removed it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at bar **Repeat Violation**
31B-03-4
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. One employee here that makes drinks and helps serving for 8 months
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, and mac and cheese cooked yesterday morning, cooked goat cooked 2 days ago, in upright cooler, cook line **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 side in hand sink by cook line downstairs goes around and no water comes out out
27-16-4
Basic - In-use ice scoop stored on soiled surface between uses. Blue container dirty, manager placed it by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Faucet/handle missing at plumbing fixture. Handle in hand sink by this ink downstairs goes around and no cold water comes out, **Repeat Violation**
29-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard **Repeat Violation**
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above soda syrup by triple sink
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, manager moved it **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. By hand sink,manager secured it **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By triple sink, wall peeling off **Repeat Violation**
36-30-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with build up in 3 door reach in cooler, cook line **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by triple sink dusty and 2 hood filters in downtown hood **Repeat Violation**
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Downstairs cook line
38-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water on grill side off, manager moved it to side on, 80f water for ice cream and soup at buffer **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, cook line
10-01-5
17
Aug 29, 2025
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Displayed food not properly protected from contamination. A couple of foods with lids but not hinged, at buffet, explained to operator **Repeat Violation** **Admin Complaint**
08B-02-4
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. Just dipping plates in chlorine sanitizer, explained to him and he placed them back in longer **Corrected On-Site**
22-46-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f greens and rice in box warmer, placed in oven, reached 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employe brought some, also hand sink at bar downstair, **Corrected On-Site** **Repeat Violation**
31B-02-4
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. For 3 employees that are cashiers and dishwasher only, has blank form, explained to manager, they all read and signed form **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at bar **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad yesterday morning and gravy was opened yesterday morning, dated by employee **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Manager labeled coco powder in storage downstairs **Corrected On-Site**
02D-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler downstairs
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent a a few areas on shelves
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of fans in kitchen **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f bowl for measuring rice, placed on grill, and 75f water for ice cream scoop at buffet **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Hole in or other damage to wall. By triple sink **Repeat Violation**
36-24-5
Basic - Food storage container/container lid cracked or broken. Greens and rice containers are cracked **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle turned all the way around and no water comes out, hand sink by mop sin downstairs **Repeat Violation**
29-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice,
13-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine, downstairs
36-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by cook line, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup, secured by employee **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
21-12-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By steam table, peeling
36-30-4
21
Feb 6, 2025
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Displayed food not properly protected from contamination. A couple of food with no hinged lids at buffet, explained to manager **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chl in triple sink, manager added more chl, 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken in warmer, 88f cooked cabbage on stove off, employee reheated them to 165in microwave **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp on shelf above cooked beef patties in upright freezer, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink **Repeat Violation**
31B-02-4
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. For new Spanish employee, emailed Spanish agreement and daughter that is cashier **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by triple sink and hand sink at bar **Repeat Violation**
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Also reach in cooler downstairs
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe in triple sink **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at bat area, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go, employee moved it, downstairs kitchen **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Handles in 2 hand sink downstairs go around and no cold water comes out **Repeat Violation**
29-09-4
Basic - Floor area(s) covered with standing water. By storage rack, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut cabbage,
14-38-4
Basic - Hole in or other damage to wall. Hole by triple sink **Repeat Violation**
36-24-5
Basic - Ice scoop handle in contact with ice. Ice bin, bar, employee moved it **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for ice scoop **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar downstairs, emailed one **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen **Repeat Violation**
23-03-4
19
Aug 15, 2024
Routine - Food
8 critical violations. 5 major violations. 15 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink faucet by dish machine downstairs
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f cabbage on stove off, employee turned it on, got to 165f, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f raw chicken, by cook line, explained time as public health control, employee said he got busy and didn't placed them in cooler, placed them in cooler now **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above turn overs-open in upright freezer, manager rearranged **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by triple sink at bar downstairs
35A-02-6
High Priority - Food with mold-like growth. Tofu, employee discarded one slice, **Corrected On-Site**
01B-07-4
High Priority - Displayed food not properly protected from contamination. A couple of containers with lid on at buffet but not hinged
08B-02-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee put some chlorine, 100 ppm **Corrected On-Site**
22-42-4
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. Tofu opened last week, employee discarded it **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Purse in hand sink at front counter, owner moved it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by soda syrup
31B-02-4
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. For 2 new employees
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by soda syrup **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. On flour, owner removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By hand sink by soda syrup **Repeat Violation**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, employee punctured them **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Preparing chicken
13-04-4
Basic - Faucet/handle missing at plumbing fixture. Handle on cold water side in hand sink by triple sink, also hot water side in hand sink by dish machine downstairs **Repeat Violation**
29-09-4
Basic - Hole in or other damage to wall. By triple sink **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for rice bowl and utensils, employee turned burner on **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep area in downstairs area
38-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by soda syrup **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at prep area downstairs
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by soda syrup
29-11-4
9
Dec 8, 2023
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One handsink removed by triple sink in upstairs kitchen, there is a soda syrup rack in that area now **Warning** - From follow-up inspection 2023-12-01: Mgr satiated they will install it **Time Extended**
31A-04-4
90
Nov 30, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f bread pudding, at buffet, mgr forgot to write it in 4 hrs procedure, he wrote it down in procedure and wrote time **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. One on gasket at drink cooler, mgr killed it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Turkey meat cooked on the 23rd, employee discarded 1/2 cup **Corrected On-Site**
01B-24-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on phone then washed hands with gloves on for 7 seconds and cut cabbage, downstairs kitchen, explained to him and he wash properly, **Corrected On-Site** **Warning**
12A-17-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One handsink removed by triple sink in upstairs kitchen, there is a soda syrup rack in that area now **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hands in at bar downstairs, owner moved it **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand sink at bar downstairs, owner placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey cooks on the 23rd, discarded by employee **Corrected On-Site**
02C-02-5
Basic - Dead roaches on premises. One dead roach on floor by entrance to kitchen, mgr cleaned it up **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, kitchen upstairs, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above clean cutting board,owner removed jacket, downstairs kitchen **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Handle on cold water goes all the way around in hand sink at bar downstairs, also hand sink by triple sink in downstairs kitchen
29-09-4
Basic - Hole in or other damage to wall. By triple sink in kitchen upstairs, also by bottom of stars, club area **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95f water for rice cup for measuring, employee turned burner on, got to 165f **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink downstairs **Repeat Violation**
38-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Owner placed one, hand sink at bar downstair, **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen **Repeat Violation**
23-03-4
Basic - Plumbing line from a removed fixture not capped off. By hand sink at cook line upstairs
29-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut edges of plantains, explained to him to wash before cutting, he did the other ones **Corrective Action Taken**
08B-39-4
Basic - Utensils in poor condition. Broken in flour, employee removed it **Corrected On-Site**
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, downstairs kitchen, employee discarded it **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. Storage are by ice machine room downstairs, owner secured them **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. One has water damage and one is missing by storage area, ice machine room downstairs **Repeat Violation**
36-32-5
17
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
9
Mar 8, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw prep frozen chicken stored over raw frozen prep crab in downstairs upright reach in freezer
08A-17-6
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Red sanitizer bucket stored in hand wash sink at bar area
31A-11-4
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In upstairs kitchen area and downstairs kitchen area
36-37-5
Basic - Ceiling tile missing. In downstairs kitchen area Some ceiling tiles missing in same area
36-36-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket
14-11-5
Basic - Floor tiles missing and/or in disrepair. In downstairs kitchen area
36-17-5
52
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Frequently Asked Questions
When was De Real Ting Cafe last inspected?
The most recent health inspection at De Real Ting Cafe on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at De Real Ting Cafe?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at De Real Ting Cafe.
How does De Real Ting Cafe compare to other restaurants in Jacksonville?
De Real Ting Cafe most recently scored 17 out of 100, which is lower than the Jacksonville average of 74.
Has De Real Ting Cafe's inspection record improved over time?
No. Recent inspections at De Real Ting Cafe have averaged around 22 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at De Real Ting 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 De Real Ting Cafe inspected?
Based on the inspection history on file, De Real Ting Cafe is inspected around four times per year on average.
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