Minnies Beach Cafe INC

5360 Gulf Dr, Holmes Beach, FL 34217 · Permanent Food Service · License 5102062

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
4 high priority (1 fixed by the Oct 16 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 2 basic (2 repeats)
-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 · 2 visits

Oct72026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed the operator plate a cooked waffle with their bare hands to be served. Operator willingly disposed of the product and put on gloves.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed the operator plate a cooked waffle with their bare hands to be served. Operator willingly disposed of the product and put on gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed their dish machine at 0ppm chlorine. Operator setup their triple sink to 100ppm and called their service provider.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed their sanitizer bucket at 400ppm chlorine. Operator remade it to 200ppm.
  Fixed on the spotRepeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed their specials board list eggs Benedict without a consumer advisory. Operator added an advisory and pointed out the proper items.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed their kitchen hand sink full of ice. Operator melted the ice.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in their reach in freezer.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed improper ceiling tiles in the kitchen and food storage areas.
  Repeat violation
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

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.