Little Cup Cafe
Last inspected: Mar 20, 2026
100
Score
Little Cup Cafe has been inspected eight times since 2022. The newest entry in the record is dated Mar 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
Across the inspection history, “time/temperature control for safety food thawed” is the issue that surfaces most often, recorded three times.
Little Cup Cafe's latest score of 100 sits above the Port St. Lucie average of 81. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
50
Jul 16, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Mar 26, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm no more qutinary sanitizer. Dish washer placed bleach in three bay sink and now is 100ppm chlorine **Corrected On-Site**
22-43-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Placed into pan **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. In storage area
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Employee placed under running water **Corrected On-Site** **Repeat Violation**
06-01-5
67
Oct 22, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over gravy
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced potatoes 70f cold holding , advised to reheat or rapid chill
03A-02-5
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. Emailed form for employees to sign
11-26-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict's manager marked menus **Corrected On-Site**
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. Ice machine lid broken
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Still frozen chicken **Corrected On-Site**
06-01-5
50
May 8, 2024
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
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
Intermediate - Handwash sink used for purposes other than handwashing. Sink covered with cutting boards in kitchen. Metal bowl in hand sink at front serving counter. Informed Manager. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area.
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. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink on cooks line.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Informed Manager.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored in a prohibited area. Employee personal food items stored in cooks cooler. Informed Manager.
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris. Two of the hood vents.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Freezer reach in door handles and walk in cooler door.
23-24-4
47
Feb 22, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over rte sauces, raw sausage over cooked sausages. Raw chicken over raw beef.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly 60f cold holding , was out for less than 30 minutes advised to cook or rapid chill
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in sink **Corrected On-Site**
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.
11-26-1
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in and walk in coolers
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on dish raw with clean dishes **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk in door has a hole in it and insulation showing.
14-11-5
Basic - Food stored on floor. Bulk oil
08B-38-4
39
Dec 21, 2022
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee in hws at front counter Tongs in sink in kitchen **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back kitchen **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Cooks steaks and burgers rare if requested inspector provided consumer Advisory **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile missing over dry goods
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on rack **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich cooler
14-09-4
Basic - Equipment in poor repair. Gaskets sandwich cooler
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Light shield damaged/in disrepair. **Repeat Violation**
38-01-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in pooled water room temperature Beef. Still frozen educated operator Educated operator **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
30
Frequently Asked Questions
When was Little Cup Cafe last inspected?
The most recent health inspection at Little Cup Cafe on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Little Cup Cafe?
Across the inspection record, “time/temperature control for safety food thawed” has been cited three times, more than any other issue at Little Cup Cafe.
How does Little Cup Cafe compare to other restaurants in Port St. Lucie?
Little Cup Cafe most recently scored 100 out of 100, which is higher than the Port St. Lucie average of 81.
Has Little Cup Cafe's inspection record improved over time?
Yes. Recent inspections at Little Cup Cafe have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Little Cup 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 Little Cup Cafe inspected?
Based on the inspection history on file, Little Cup Cafe is inspected around two times per year on average.
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