French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen
Last inspected: Apr 8, 2026
37
Score
Inspectors have visited French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen eight times, with records going back to 2025. On Apr 8, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
That's lower than the typical St. Augustine restaurant, which scores around 81. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich reach in cooler: deli meat and cheese pre make (54F - Cold Holding); cut tomatoes (48F - Cold Holding) person in charge placed in walk-in cooler to cool. Product in reach in cooler for less than four hours. Flip-top cooler left open during lunch rush. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Observed employee cutting beats for salad use without gloves. Employee was using hand mandolin and did not want to use gloves fear of slipping. Discussed AOP with operator. Employee is in a very niche side kitchen and AOP would not be for main kitchen. Provided paper work to person in charge. No visible contamination observed on beats and employees hands were clean, cut free, jewelry free.
09-01-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen poultry, pork, steak with improper labeling. Operator has submitted their HACCP and is awaiting Divisional approval.
03G-06-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shell stock tags in food container not in any particular order.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some shell stock tags missing last date sold. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen cook line heavily soiled with food stains
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent irreversible measuring device for high temp dish machine at bar. **Repeat Violation**
16-62-1
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed large stock pots stored on floor in kitchen. Person in charge placed on racks larger than 6inches off floor. **Corrected On-Site**
24-26-4
Basic - Food stored on floor. Observed four cases of food on floor in walk-in cooler.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle at bar in ice person in charge removed from ice. Observed ice trays in drink ice, no visible contamination in ice. Person in charge removed ice trays from ice. **Corrected On-Site**
10-08-5
Basic - In-use ice utensil stored on soiled surface between uses. Observed ice paddle sitting in dirty ice machine surface. Person in charge had ice paddle placed in ware washing and placed a food pan on ice machine for paddle. **Corrected On-Site**
10-12-5
37
Feb 23, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. **Warning** - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended** - From follow-up inspection 2025-09-08: Operator and Chef are still working on HACCP to submit to the state. **Time Extended** - From follow-up inspection 2025-10-13: Person in charge has HACCP filled out. Provided new ez template to person in charge. **Time Extended** - From follow-up inspection 2025-12-22: HACCP plan was emailed in during callback. **Time Extended**
03G-50-1
90
Oct 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. **Warning** - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended** - From follow-up inspection 2025-09-08: Operator and Chef are still working on HACCP to submit to the state. **Time Extended** - From follow-up inspection 2025-10-13: Person in charge has HACCP filled out. Provided new ez template to person in charge. **Time Extended**
03G-50-1
90
Sep 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. **Warning** - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended** - From follow-up inspection 2025-09-08: Operator and Chef are still working on HACCP to submit to the state. **Time Extended**
03G-50-1
90
Jul 10, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. **Warning** - From follow-up inspection 2025-07-10: Chef team needs more time to submit HACCP **Time Extended**
03G-50-1
90
Jul 7, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temp dish machine reading 156F, 157F after multiple cycles. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted rice noodles (68F - Cold Holding) on cook line. Person in charge added ice to water. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed drink ice at main bar contaminated with unknown black flakes. Bartended started disposing of ice. **Corrective Action Taken**
01B-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine not sanitized due to machine not reaching minimum required temperature. Person in charge placed dishes in quat sanitizer at 200ppm. **Corrective Action Taken** **Warning**
22-45-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout. **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple shell stock tags missing last date sold.
01C-03-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed pork rolls and pork chops non continuously cooked per person in charges description of procedures. Provided and discussed written procedures for non continuous cooling. **Corrective Action Taken**
03C-90-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has not independent way to measure high temp sanitizing dish machine.
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets on reach in coolers soiled with food debris. Observed refrigeration unit gaskets at bakery soiled with food debris
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed left bathroom in hallway missing hand washing sign.
31B-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed left women's restroom in hallway missing covered waste receptacle.
32-12-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 47F water. Person in charge dumped water and placed scoop in dry container. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface on cook line. Person in charge removed employee drink. **Corrected On-Site**
12B-07-4
29
Apr 18, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen last inspected?
The most recent health inspection at French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen.
How does French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen compare to other restaurants in St. Augustine?
French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen most recently scored 37 out of 100, which is lower than the St. Augustine average of 81.
Has French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen's inspection record improved over time?
No. Recent inspections at French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen have averaged around four violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen 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.
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