Littlemoirs Leftovers Cafe
Last inspected: Mar 30, 2026
100
Score
Across the available record, Littlemoirs Leftovers Cafe has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around six violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
Restaurants in Jupiter average 79, so Littlemoirs Leftovers Cafe is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
No violations found.
100
Mar 20, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook places raw fish on grill, when cooked he slides the cooked fish on a plate without changing gloves or washing hands. Cook went to wash his hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
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. Operator set up triple sink to sanitize. **Warning**
22-57-6
Basic - Working containers of flour removed from original container not identified by common name in prep room. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - In-use scoop in non-time/temperature control for safety flour not stored with handle above top of food within a closed container in prep room. Operator removed scoop. **Corrected On-Site** **Warning**
10-01-5
67
Dec 29, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. onion soup (131F - Cooling) at 10:38; cooling since 10:23 - 125F at 11:07 Observed in deep container on ice bath, ice only covering approximately 2/3 of product in container. At current rate of cooling product will not reach 70F within 2 hours. Operator cut portion in half and returned to ice bath. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw oysters over sun dried tomato sauce and sliced radishes at cook line reach in cooler, raw oysters over liquid pasteurized eggs at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact dhr.specialprocess@myfloridalicense.com. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (118F - Hot Holding) Observed in container on top of cook range. Per operator, out of temperature for approximately 20 minutes. Operator reheated product on stove. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not in chronological order. Educated operator on proper shellfish tag procedures. **Warning**
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Strainer baskets in hand wash sinks at both ends of cook line. Operator removed strainer baskets. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No soap provided at handwash sink. At hand wash sink at bar. **Corrected On-Site** **Warning**
31B-03-4
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 lobster stock made in house in reduced oxygen packaging conducted onsite at walk in cooler. For information regarding HACCP Plans contact dhr.specialprocess@myfloridalicense.com. See stop sale. **Warning**
03G-50-1
37
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
61
Jul 30, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
52
Feb 16, 2024
Routine - Food
No violations found.
100
Dec 18, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatillo cream sauce 49°F-50°F, left out at lunch on cook line, for less than 2 hours. Cook placed back in cold holding unit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dish washer handled soiled equipment and utensils and then handled clean equipment or utensils, without washing hands. Dish washer went to wash his hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - No chemical test kit provided when using QAC sanitizer at three-compartment sink and wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertises a : Fried Tuna and Basil Roll. Operator stated tuna roll is flash fried and tuna is undercooked. **Warning**
02B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 118°F in cake station. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
58
Jul 7, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. street corn (79-80F - Cooling) at 10:50 to 80 F at 11:10 since 9:00 in reach in cooler at cook line ; food stored in big plastic container and covered during cooling process; food never reached 70 F within 2 hours; chef placed food on the stove to be reheated to at least 165 F and start the cooling process again **Corrective Action Taken**
03D-01-5
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. Emailed and operator posted written procedure during inspection **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution used as sanitizer no test strips;
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance at dishwasher area
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler by dishwasher Operator cleaned and sanitized during inspection **Corrected On-Site**
23-03-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- at dessert station ; water turned on
10-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Bowl or other container with no handle used to dispense pasta at reach in cooler at cook line; Operator removed **Corrected On-Site**
14-01-5
50
Mar 1, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have mold like substance at sandwich table at cook line
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled- quaternary sanitizer spray bottle no label; operator labeled **Corrected On-Site**
41-17-4
Basic - In-use knives stored in cracks between pieces of equipment- between sandwich table and the wall at cook line; knives were removed; **Corrected On-Site**
10-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food- case of basil stored above shelf with sliced tomatoes in walk-in cooler Operator stored properly **Corrected On-Site**
08B-17-4
67
Oct 4, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Littlemoirs Leftovers Cafe last inspected?
The most recent health inspection at Littlemoirs Leftovers Cafe on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Littlemoirs Leftovers Cafe?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Littlemoirs Leftovers Cafe.
How does Littlemoirs Leftovers Cafe compare to other restaurants in Jupiter?
Littlemoirs Leftovers Cafe most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Littlemoirs Leftovers Cafe's inspection record improved over time?
Yes. Recent inspections at Littlemoirs Leftovers Cafe have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Littlemoirs Leftovers 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 Littlemoirs Leftovers Cafe inspected?
Based on the inspection history on file, Littlemoirs Leftovers Cafe is inspected around three times per year on average.
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