Java Cafe
Last inspected: Mar 3, 2026
61
Score
Across the available record, Java Cafe has 11 inspections on file, the first dated 2022. The latest inspection on file is from Mar 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Wauchula restaurant, which scores around 70. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 1, 2025
Routine - Food
6 minor violations.
View 6 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
74
May 12, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in prep area, changing gloves with no hand wash to change tasks. Employee was educated on the importance and washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed hard raw shell eggs stored above ready to eat icing in the reach in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed bottle of Lysol in prep area next to bowls, owner removed. **Corrected On-Site**
41-10-4
Basic - Equipment in poor repair. Observed gasket is torn in the reach in freezer located in kitchen and a gasket is torn in the reach in cooler located in the kitchen.
14-11-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on while prepping food, employee removed. **Corrected On-Site**
13-07-4
55
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
67
Apr 1, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese icing red velvet cake (64F - Cold Holding) held on counter at room temperature. Operator states cake was put out less than an hour ago and replaced in cooler to quickly cool to 41F within 4 hours. **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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 shrimp repackaged on site and under burger tubes cut in half and ends covered in plastic wrap in reach in freezer
08A-17-6
Basic - Ice buildup in reach-in freezer .
14-69-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container of spoons on prep counter with food contact surface up , handles down. Not inverted.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed twist off water bottle partially used sitting on in use prep table.
12B-07-4
Basic - Food stored on floor. Observed case of plastic water bottles on floor at dry storage.
08B-38-4
52
Aug 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
16-36-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black slime on drop guard of interior of ice machine. **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
22-20-5
86
Aug 22, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
47
Feb 14, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pulled brisket (51F - Cooling)from day before. See stop sale. **Corrective Action Taken**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pulled pork dated 2/6/23 9 days old. See stop sale.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese icing cake (58F - Cold Holding) held on front counter. Manager states items were out less than 1 hour and replaced into cooler to cool to 41F within 4 hours.
03A-02-5
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. Inspector provided at inspection. **Corrected On-Site**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No Heimlich maneuver/choking sign posted. Inspector provided at inspection. **Corrected On-Site**
51-13-4
Basic - Stored food not covered. Observed box of muffins stored not rewrapped after opening. Manager rewrapped. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed melon and strawberries stored over ready to eat food in reach in cooler. Manager rearranged cooler. **Corrected On-Site**
08B-17-4
41
Nov 18, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken breast (50F - Cooling) cooling from day before. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken breast (50F - Cooling) cooling from day before. See stop sale.
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon over vegetables in reachin cooler and raw meats over bread and vegetables in reach in freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad , individual containers stored on counter found at 70F. Operator stated out less than 1hour and removed tomcooler to cool to 41F within 4 hours. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at handsink beside prep area.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pans not inverted at kitchen.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal chargers over and personal phone on prep table with open food at back dessert area.
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Observed food condiments,salt and pepper stored beside handsink in splash zone.. Advise splash guard be installed at center prep table handsink.
08B-36-4
Basic - Food stored on floor.bag of sugar on floor from day before delivery. Corrected by manager.removed to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed pizza paddle stored under pizza oven. Not a cleanable area.
10-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed items at salad prep toppings of nuts etc not labeled with common name.
02D-01-5
33
Jul 27, 2022
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans overnight on bottom found at 46F see stop sale.
03D-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 chopping ready to eat Turkey with no gloves. See stop sale. Manager spoke with employees about hand washing and glove use. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued due to adulteration of food product.chopping ready to eat food with no gloves. Turkey.
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans overnight on bottom found at 46F see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 6door stainless at sandwich make; cheese (45F - Cold Holding); beans (46F - Cooling); chicken breast 42 (46F - Cold Holding); raw shell eggs ambient (43F - Cold foods touching floor of cooler unable to maintain temperature of 41F or colder. Prior incident determined that a shelf at least 2 inches above floor maintains at 41F or below. All foods touching bottom moved to top shelf. Except beans see stop sale.
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beef (89F - Reheating); pork (129F - Reheating) Observed foods not at 165F after 3 hours reheating. See stop sale.
03E-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork in cooler cooked 2 days ago no date mark. Cook stated date of item cooked as Monday. Date added. By manager. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bare hands touching ready to eat foods and wearing large stone jewelry. Manager spoke to all employees pertaining to jewelry and hair restraints. **Corrective Action Taken**
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employees engaging in food production with ponytails only. Manager spoke to employees about hair restraints will provide hair nets or caps. **Corrective Action Taken**
13-02-4
Basic - Food stored in a prohibited area. Observed open foods cooling in second dining room open to public access through side door also unsupervised refrigerator with restraint foods stored inside in this area. Open foods were removed. Refrigerator was locked by manager. Dining room used for meeting today. **Corrected On-Site**
08B-37-4
32
Frequently Asked Questions
When was Java Cafe last inspected?
The most recent health inspection at Java Cafe on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Java Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Java Cafe.
How does Java Cafe compare to other restaurants in Wauchula?
Java Cafe most recently scored 61 out of 100, which is lower than the Wauchula average of 70.
Has Java Cafe's inspection record improved over time?
No. Recent inspections at Java Cafe have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Java Cafe 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 Java Cafe inspected?
Based on the inspection history on file, Java Cafe is inspected around three times per year on average.
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