Cairo Cravings
11009 N 56 St, Temple Terrace, FL 33617 · Permanent Food Service · License 3919557
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection6 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
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 visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed a container of chicken and beef that employee stated was made on Friday and Saturday with no labels. Discussed labeling.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stained cutting boards on prep tables and flip top units.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the handwashing sink near the three compartment sink being used as storage.
No paper towels or mechanical hand drying device provided at handwash sink in back prep area.
Employee was able to provide.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Person in charge at the time of inspection unable to provide proof at the time of inspection.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge during inspection was unable to provide proof.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage on the flip top unit in front service area. Discussed props storage. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed an employee beverage in the reach in cooler, discussed proper storage.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on prep tables and flip top unit.
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.
Observed employee cellphone being stored on prep tables, discussed proper storage, employee removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.