Call Street Cafe

111 Call St, Starke, FL 32091 · Permanent Food Service · License 1400178

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 10, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Oct 10 · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
8 high priority (fixed before it reopened Oct 10), 2 intermediate (fixed before it reopened Oct 10), 3 basic
-31
Emergency closure on Oct 9, reopened Oct 10
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 10, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 9, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
13 violations found:
- 8 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cut melon (49/50°F - Cold Holding); sliced cheese (55°F - Cold Holding) in top of flip-top reach in cooler. Employee stated items were in cooler overnight. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut melon (49/50°F - Cold Holding); sliced cheese (55°F - Cold Holding) in top of flip-top reach in cooler. Employee stated items were in cooler overnight. See stop sale
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked shell eggs with gloves on, then removed gloves without washing hands and proceeded to handle spatulas.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Vacuum breaker missing from splitter at mop sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed one flying insect across from triple sink.
  Rodent activity present as evidenced by rodent droppings found.
  Observed 12 rodent droppings located in dry food storage area and 6 rodent droppings located in dish machine-warewashing area. Employee swept droppings and discarded.
  Roach activity present as evidenced by live roaches found.
  Observed one live roach next to double sink, employee killed the roach.
- Code 41, Chemicals and toxic substances: Rodent bait not contained in a covered, tamper-resistant bait station.
  Observed rodent pellets/poison not covered in a contained bait station under the soda machine at the front and under dishwashing machine. Operator stated this was bait to capture rodents.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener at prep table with food debris on blade. Observed mold like substance in ice chute of soda machine in front service area. Observed white ice deflector plate in large ice machine with mold like substance
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hand washing station with water at 77°F, operator adjusted water to meet the 85°F.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Observed monin syrup stored next to hand soap in front on shelf. Operator moved syrup to properly store.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop on top of ice machine. Scoop was touching dust/debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gasket with black/green mold like substance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.