Too Cool Cafe

2051 S Patrick Dr, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1506334

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 6, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
5 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 7 basic
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Aug62026

Routine inspection

15 violations found

First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 5 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Fully thawed raw mahi in commercial packaging bearing indicator label
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top of reach-in cooler on make line sliced cheese (47°F - Cold Holding)
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Employee returned butter packets to walk-in cooler during listed time period
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  At triple sink
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed live flying insects: 4 in dish area
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Table mounted can opener blade has residue buildup
- Code 53, Manager certification and employee training: 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/ Manager showed up during inspection
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Font size on menus not equal to or larger than food items. Emailed bulletin
Basic7
- Code 06, Food properly thawed: 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.
  See stop sale. Fully thawed raw mahi in commercial packaging bearing indicator label
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Along door frame of walk-in freezer
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine has an accumulation of mold like substances behind deflector plate
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Condenser fan cover in walk-in cooler is soiled. Hot water dispenser at coffee maker has calcium buildup. Shelf liners for glassware under coffee maker is soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket stored with food contact surfaces facing upwards.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Missing over oven/ice machine. Not seated over dish area
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Rear exit between restrooms
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.
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.