Sweeties Cafe
Last inspected: Feb 3, 2026
50
Score
Public records show nine inspections at Sweeties Cafe stretching back to 2022. The latest inspection on file is from Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to four violations.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited two times.
By comparison, the average Dunnellon facility scores 72, putting Sweeties Cafe on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw pooled eggs (french toast mix) stored on shelf directly above cartons containing raw shell eggs inside reach-in cooler in storage area. Manager moved the pooled eggs to a lower shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Roach excrement and/or droppings present. One roach egg sac on wall hook in mop sink closet. Manager cleaned the area during this inspection. **Corrected On-Site**
35A-23-4
High Priority - Toxic substance/chemical improperly stored. 1. Containers of soap stored directly beside box containing single-use utensils on shelf above mop sink. 2. Several bottles containing soap and spray bottle containing disinfectant stored on shelf above box containing single-use foil in mop sink storage room. Manager moved all chemicals away from single-use items during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator unable to provide chlorine test strips for three-compartment sink set up with bleach as sanitizer. Establishment only has quaternary test strips available.
16-32-5
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. One employee working at front counter without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection. Manager had the employee read and sign the health reporting agreement during this inspection. **Corrected On-Site**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Container of sugar and container of flour missing labels on shelf in dry storage area. Manager added the proper labels during this inspection. **Corrected On-Site**
02D-01-5
50
Sep 16, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tube of raw ground sausage stored on shelf above cartons of heavy whipping cream and bag containing fully-cooked ham. Manager moved the raw sausage to the bottom shelf during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cream cheese and salad held at room temperature at cookline without time marks. Manager stated both items were placed on the counter at 10am and added the proper date marks during this inspection. **Corrected On-Site**
03F-02-5
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several boxes containing single-use cups and containers stored on floor inside employee restroom. Manager stated they were delivered this morning and removed items from the restroom during this inspection. **Corrected On-Site**
25-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on shelf beside mixers in back of kitchen. Manager moved the raw wiping cloth to the laundry hamper during this inspection. **Corrected On-Site**
21-12-4
67
Feb 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Open carton of whipping cream missing date mark at reach-in cooler at front counter. Manager stated the cream was opened on 2/9 and added proper date mark during this inspection. **Corrected On-Site**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on shelf above single-use gloves and clean dishes near front counter. Manager removed keys and phone from she,f during this inspection. **Corrected On-Site**
40-06-5
86
Oct 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Container of cream cheese at room temperature at front counter. Employee stated the cream cheese was being held on time and has been on the counter for one hour. Employee added proper time mark for cream cheese during this inspection. **Corrected On-Site**
03F-02-5
86
Mar 6, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 a raw shell egg, put on gloves, then handled cooked ham and bread. Inspector had employee stop and wash hands before continuing to handle ready-to-eat foods.
12A-27-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using servsafe's unapproved food handler program for employee training and has no other employee training program. Inspector provided a list of approved food handler providers to employee during this inspection. **Warning**
53B-03-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lighting in warewash/dry storage area are unshielded.
38-07-4
74
Jul 25, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink located at establishment. Employees currently dump wastewater down a floor drain in kitchen.
29-27-4
95
Apr 18, 2023
Food-Licensing Inspection
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of turkey with a date mark of 4/8. Manager discarded the turkey during this inspection.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near front counter: corned beef (50F - Cold Holding); chicken salad (54F - Cold Holding); cheese (58F - Cold Holding); tuna salad (50F - Cold Holding) Manager stated that everything was placed into the unit approximately one hour prior and placed all foods into the freezer. corned beef (50F 1:00, 34F 1:30- Cooling); chicken salad (54F 1:00, 36F 1:30 - Cooling); cheese (58F 1:00, 39F 1:30 - Cooling); tuna salad (50F 1:00, 43F 1:30 - Cooling) **Corrected On-Site**
03A-02-5
Basic - Employee eating in a food preparation or other restricted area. Employee cup of chili on shelf in dry storage area. Employee stated it belonged to them and they were eating it.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cup of chili on shelf in kitchen beside seasonings. Manager had employee discard chili during this inspection. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior shelving of cabinets in kitchen below cook top sink soiled with dirt and/or feed debris.
23-03-4
Basic - Clean utensils stored between equipment and wall. Six knives stored wedged between the counter and water heater. Manager placed all knives in the three-compartment sink to be washed. **Corrected On-Site**
24-14-4
61
Nov 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sweeties Cafe last inspected?
The most recent health inspection at Sweeties Cafe on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Sweeties Cafe?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Sweeties Cafe.
How does Sweeties Cafe compare to other restaurants in Dunnellon?
Sweeties Cafe most recently scored 50 out of 100, which is lower than the Dunnellon average of 72.
Has Sweeties Cafe's inspection record improved over time?
No. Recent inspections at Sweeties Cafe have averaged around four violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Sweeties 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 Sweeties Cafe inspected?
Based on the inspection history on file, Sweeties Cafe is inspected around three times per year on average.
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