Jans Cafe
Last inspected: Mar 25, 2026
43
Score
Public records show 12 inspections at Jans Cafe stretching back to 2022. The most recent visit was on Mar 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
The city-wide average sits at 76, which Jans Cafe's 43 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans tomato of paste dented to seam of can.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over plantains not in commercial packaging at stainless reach in freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation**
08A-02-6
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. Observed Raw chicken over raw steak at flip top cooler, raw chicken over raw pork at tall white reach in freezer, both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (109F - Hot Holding) Observed in bowl in pan of steam steam table. Per operator, out of temperature for approximately 15 minutes. Operator put product in microwave to reheat to 165+F. **Corrective Action Taken**
03B-01-6
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine sanitizer but only has quaternary sanitizer test kit. Educated operator.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 3/23 no date mark at sliding door cooler. Operator date marked product. **Corrected On-Site**
02C-02-5
Basic - Portion cup with no handle used to dispense salt. **Corrected On-Site**
14-01-5
43
Nov 22, 2025
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
10 critical violations. 4 major violations. 3 minor violations.
View 17 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 cracked raw shell eggs into Pan and without washing hands employee used masher to make mashed plantains, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Visibly soiled spoon in hand washing sink removed and placed in clean utensils bin without being washed or sanitized, discussed with operator to wash and sanitize all utensils in container. **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used for shipping of styrofoam containers reused as liner for cooked rice, discussed with operator who removed plastic liner. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in non commercially packaged plastic bag stored directly above cooked ham, discussed with operator who corrected storage of products. In reach in freezer next to coffee bar raw shrimp in open box stored above cassava dough, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored directly on top of raw whole muscle steak, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
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. In reach in freezer non commercially packaged plastic bag of raw chicken stored directly above non commercially packaged plastic bag of raw beef, discussed with operator who corrected storage of products **Corrected On-Site** **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor crawling on sticky trap, discussed with operator who killed roach and cleaned and sanitized area. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line raw sausage (55F - Cold Holding); cut tomato (63F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who placed bags of ice on product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection in kitchen next to hand washing sink has no vacuum breaker installed, discussed with operator to install vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and sent email copy of big 6 **Warning**
11-07-5
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. Discussed with operator and emailed clean up poster **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store dirty spoon, discussed with operator who removed spoon. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on storage rack unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean and sanitized spoons hanging on shelf next to hand washing sink exposed to splash, discussed with operator who moved spoons. **Corrected On-Site** **Warning**
24-27-4
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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Repeat Violation** **Warning**
06-09-1
Basic - Dead roaches on premises. In kitchen approximately 2 dead roaches on floor under table, discussed with operator who cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
35A-03-4
13
Apr 11, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. **Warning** - From follow-up inspection 2025-02-11: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-11: In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-11: At cook-line on shelf cooked cassava (84F Hot Holding) per operator cooked approximately 30 minutes ago operator moved back to fryer to reheat to 165F+**Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-11: In flip top cooler Cheese (50F Cooling) At 1:40 since 12:00 to 51F at 2:05, Cooked, portioned Butter (55F Cooling) at 1:40 since 12:00 to 53F at 2:05. At this current rate of cooling products will not reach 41F within 4 hours. Operator moved to walk in cooler. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-11: In walk in cooler house made butter corn sauce not date marked per operator product prepared yesterday morning. Discussed date marking with operator who added corrected date mark. **Admin Complaint** **Corrected On-Site**
02C-02-5
41
Feb 10, 2025
Routine - Food
11 critical violations. 4 major violations. 1 minor violation.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on shelving chicken soup (93F - Cooling)at 3:20 since 10:00. Per operator product prepared this morning and cooling since approximately 10:00. Product never reached 70F within 2 hours see stop sale. **Warning**
03D-01-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle a pot of meat. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Live, small flying insects found 2 live flies in kitchen landing on shelf's with clean plates discussed with operator who killed flies and clean and sanitize areas. **Corrected On-Site** **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic wrap stored over bags of veggies. Discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler house made fresh garlic and oil sauce date marked 1/18 per operator products prepared on 1/18/25 and left in walk in cooler until used see stop sale. **Warning**
01B-24-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled customer plate placing into dish return area and without washing hands employee grabbed a clean plate of food to take to another customer. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. **Corrective Action Taken** **Warning**
03A-02-5
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. In flip top cooler ham (56F - Cooling) at 3:35 since 11:45 to 55F at 4:05; sliced cheese (55F - Cooling) at 3:35 since 11:45 to 56F at 4:05 ; sausage links (55F - Cooling) at 3:35 since 11:45 to 47F at 4:05 at this current rate of cooling product never reached 41F within 4 hours see stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator **Warning**
29-34-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen hand washing sink at cook line used to store dirty dishes operator removed. **Corrected On-Site** **Warning**
31A-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. In flip top cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Warning**
06-09-1
12
Sep 24, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
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. I emailed operator.
11-27-4
90
Apr 1, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Oct 5, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station .See stop sale. Employee discarded butter. **Corrected On-Site**
03F-01-5
Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen.
31A-11-4
Basic - Stored food not covered...pot pie in reach in freezer. Employee covered . **Corrected On-Site**
08B-12-5
64
May 22, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
82
May 1, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed day mark stickers with no dates. - From follow-up inspection 2023-05-01: Observed still no dates on day markers. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired Foodhandler certificates. Observed certificate for Food Handler done in pencil and dates appear to be changed. **Warning** - From follow-up inspection 2023-05-01: Observed still no Food handler certification. All observed were expired and one in pencil had an altered date. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.observed stained tiles by restrooms and in kitchen area. - From follow-up inspection 2023-05-01: Observed no corrections made to ceiling tiles. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 2 coolers with torn gaskets. server reach in cooler in front, and cook line low boy cooler. - From follow-up inspection 2023-05-01: Observed NOT CORRECTED. **Time Extended**
14-11-5
74
Aug 30, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage being held at 115°F. Per Chef, less than 1 hour. chef reheated to 165°F and returned to hot hold. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb on back dock.
29-34-4
74
Frequently Asked Questions
When was Jans Cafe last inspected?
The most recent health inspection at Jans Cafe on file is from Mar 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jans Cafe?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Jans Cafe.
How does Jans Cafe compare to other restaurants in Greenacres?
Jans Cafe most recently scored 43 out of 100, which is lower than the Greenacres average of 76.
Has Jans Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Jans Cafe have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jans 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 Jans Cafe inspected?
Based on the inspection history on file, Jans Cafe is inspected around three times per year on average.
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