Mayo Cafe
465 W Main Street, Mayo, FL 32066 · Permanent Food Service · License 4400052
What drove the grade
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (no follow-up needed), 1 intermediate, 8 basic (5 repeats); basic violations cost 12 at most-27
- Safety score73
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 25, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Pan of mashed potatoes and a pan of cheese grit in reach in cooler with no date marked. Cook did not know when both items had been prepared
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs stored at an ambient air temperature greater than 45°F, with a surface temperature of 78. Eggs had been out for one hour, employee placed time on raw shelled eggs
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
Reheating food in microwave without a cover.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook wearing gloves cracked raw shelled eggs then handled the inside of an aluminum pan for food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Intermediate1
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.
Pan of mashed potatoes and a pan of cheese grit in reach in cooler with no date marked. Cook did not know when both items had been prepared
Basic8
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves in walk-in-freezer rusting and pitted
Repeat violation
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
No self closing mechanisms on bathroom doors.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Two grease receptacles placed directly on soil without nonabsorbant pad.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap at the bottom of the kitchen's side door exiting the building.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles missing and worn off in several places in kitchen and cookline.
Repeat violation
Floor area(s) covered with standing water.
Standing water next to ice machine
Repeat violation
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Unsealed pressed wood along wall near walk-in-freezer that is not smooth and cleanable.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured in kitchen.
Repeat 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.