Cortez Cafe

12108 Cortez Rd, Cortez, FL 34215 · Permanent Food Service · License 5100063

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Food contaminated by employees/consumers and operator continued to serve food.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 2 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

7 violations found

First visitOct 13, 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.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Observed butter chips served to customers being put back in a reach in cooler to be reserved. Reviewed with the operator and he disposed of the butter chips.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed stored on top of the fill line in their make table cooler: Shredded cheese (51°F - Cold Holding) Operator stated it has been there for approximately 3hrs. Operator placed it in the reach in freezer to rapidly cool down.
  Fixed on the spot
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  Observed butter chips served to customers being put back in a reach in cooler to be reserved. Reviewed with the operator and he disposed of the butter chips.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell egg stored over ready to eat corned beef in their flattop cooler. Operator moved the eggs away from the beef.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chemical test kit for their quaternary sanitizer buckets.
Basic2
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed a number of employee drinks improperly store in three coolers. Operator stored them properly.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed a number of water damaged ceiling tiles in the front seating area. Operator has purchased tiles to replace them.
  Fixed on the spot
Official report, on the Florida DBPR website

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.