The Hen House Cafe
206 W Tompkins St, Inverness, FL 34450 · Permanent Food Service · License 1900770
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (no follow-up needed, 1 repeat), 4 intermediate (2 repeats), 10 basic (3 repeats); basic violations cost 12 at most-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Cook hand wash time was less than 12 seconds
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands
Cook cracked eggs, touched plate for customer without washing hands. Discussed proper hand wash with manager.
Repeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach under the reach in cooler nest to prep cook area 1 fly in the kitchen. Removed the cockroach, sanitized area
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach in cooler glass door in kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at hand wash sink in back prep room
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 No Certified manager on duty 2 cooks, 1 dishwasher, 3 wait staffworking
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 employees don't have proof
Repeat violation
Basic10
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Out side Ice machine was not locked Operator locked the ice machine.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Prep cook cutting board grooved and stained
Food storage container/container lid cracked or broken.multiple crack containers
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Around the grill area behind grease and food debris build up. Sides of equipment Door handles 2 door reach in cooler gasket on cook line
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler at the prep cook area gasket with food debris and soiled.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hot water handle missing from hand wash sink next to dish machine. Cold water is 85°F .
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Repeat violation
Floors not maintained smooth and durable.
Floor tiles broken wait station and kitchen
Ceiling/ceiling tile shows damage or is in disrepair.
In prep area, acoustic tiles damaged.
Floor soiled/has accumulation of debris.
Floors throughout kitchen and prep area soiled
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
- 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.