The Little Cafe
203 NW 1 St, Trenton, FL 32693 · Permanent Food Service · License 3100140
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (no follow-up needed, 1 repeat), 2 intermediate (fixed on the spot), 6 basic (3 repeats)-21
- Safety score79
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 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Container of cooked Chicken dated 8/7 in walk-in-cooler
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Container of cooked Chicken dated 8/7 in walk-in-cooler
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment keeps raw shelled eggs on Time as a Public Health contol but does not have a written proedure. Time as a Public Health contol written procedure provided by inspector.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in the front handwash sink. Handwash sink in back prep area blocked by mop bucket. Manager moved bucket.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach in freezers
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler door handles soiled with food and grease.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters not covered over the coffee pot. Single service take out trays not inverted in the kitchen. Manager covered the coffee filters and inverted the trays
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Kitchen back door to back patio does not have a self closing mechanism.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee clothes stored on top of soft drink syrup boxes and apron hanging off clean ware rack. Manager removed all the items
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop not in use stored in mop bucket water. Mop placed to air dry
Fixed on the spotRepeat violation
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.
- 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.