Rev Cafe
Last inspected: Oct 8, 2025
45
Score
The health department has logged 10 inspections at Rev Cafe, the earliest from 2022. The newest entry in the record is dated Oct 8, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 91, which Rev Cafe's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 8, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Degreaser on line counter.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 60°F, hamburger patties 61°F, in cooler from previous day. Discarded by operator.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
31B-02-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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.
06-09-1
45
Jun 17, 2025
Complaint Partial
No violations found.
100
Jun 3, 2025
Complaint Partial
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection. **Warning** - From follow-up inspection 2025-06-03: No hot water at hand sink. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink. **Warning** - From follow-up inspection 2025-06-03: No water to sinks. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. **Warning** - From follow-up inspection 2025-06-03: Water leaking from faucet. **Time Extended**
29-11-4
82
May 20, 2025
Complaint Partial
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. **Warning**
27-24-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection. **Warning**
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. **Warning**
29-11-4
Basic - Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink. **Warning**
29-08-4
74
Apr 3, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49, chicken 48, shrimp 56, fish 61. chef base and flip top coolers on cook line. **Repeat Violation** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitize sink no sanitizer.
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not setting up sanitize sink.
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Two wash sinks and one rinse, no sani. **Warning**
16-13-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging in garbage can.
10-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Stored food not covered. Cheese in white reachin cooler.
08B-12-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
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. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
30
Sep 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 50°F, beef at 52°F, Iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cuts made in package. **Corrective Action Taken**
03G-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Storing towels.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on line, drink removed. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Dish room.
36-22-4
61
Apr 24, 2024
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in prep sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with table. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. All sinks have Items stored in sinks. Items removed . **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Clean utensils stored between equipment and wall. Knife.
24-14-4
Basic - Soiled dry wiping cloth in use.
21-10-4
47
Dec 20, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 23, 2023
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. Beef at 50°, chicken at 46°, Iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cut cucumber. **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. Back kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back kitchen.
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in several items. **Repeat Violation**
14-01-5
37
Nov 2, 2022
Routine - Food
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. Chicken over cooked beef.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over shrimp.
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked beef opened 6 days ago.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Products at salad station.
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small unit in kitchen.
05-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Scoop on box.
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter.
40-06-5
50
Frequently Asked Questions
When was Rev Cafe last inspected?
The most recent health inspection at Rev Cafe on file is from Oct 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Rev Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Rev Cafe.
How does Rev Cafe compare to other restaurants in Monticello?
Rev Cafe most recently scored 45 out of 100, which is lower than the Monticello average of 91.
Has Rev Cafe's inspection record improved over time?
Yes. Recent inspections at Rev Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Rev 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 Rev Cafe inspected?
Based on the inspection history on file, Rev Cafe is inspected around three times per year on average.
Nearby Restaurants