Catering for All Occasions
1445 SW Main Blvd Ste 150, Lake City, FL 32025 · Permanent Food Service · License 2200753
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 visitSep 29, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Item stored in reach-in cooler at front of kitchen: boiled egg (45°F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager placed eggs inside of reach-in cooler to reduce temperature to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over cooked beef and cheese in kitchen reach-in cooler. Manager placed eggs on bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of Clorox cleaner stored next to clean slicer and waffle maker on kitchen shelf. Manager removed bottle of Clorox during inspection.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Containers of milk stored in kitchen reach-in cooler. Manager stated milk opened on 9/26. Manager placed proper date marked after opening on milk.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic bottles of water on floor behind front counter.
Code 25, Single-service items: Single-service articles improperly stored.
To go containers stored on kitchen floor. Manager placed containers on shelf.
Fixed on the spot
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.